This Orange Loaf is a soft, moist orange quick bread packed with fresh citrus flavor in every bite. Rubbing the zest into the sugar brings out natural citrus oils, giving it a bright, bakery-style taste without anything artificial. It’s simple to make but feels special enough for brunch, dessert, or an afternoon treat. If you love easy citrus bakes, be sure to try my Lemon Loaf, too.
Ingredients & Substitutions
- Granulated Sugar: Sweetens the loaf and helps keep it soft and tender.
- Orange Zest: Adds bright, fresh orange flavor. Be sure to only use the outer orange peel and not the white part underneath. I used three oranges to get 3 tablespoons of zest.
- Sour Cream: Makes the loaf rich and extra moist. You can use plain Greek yogurt if needed, and it will still turn out soft and delicious.
- Fresh Orange Juice: Adds even more citrus flavor and a little brightness. Fresh juice works best, but bottled juice can be used in a pinch.
- Eggs: Help hold everything together and give the loaf structure. It’s best if they are at room temperature so they mix in smoothly. Out of eggs? Check out my egg substitutes to try.
- Vegetable Oil: Keeps the loaf moist for days. You can also use canola oil or another light oil.
- All-Purpose Flour: Gives the loaf its structure and helps it hold its shape.
- Baking Powder: Helps the loaf rise and keeps it light instead of dense.
- Orange Glaze: Made with confectioners’ sugar and fresh orange juice, this simple glaze adds a sweet, citrusy finish to the loaf. You can adjust the thickness by adding a little more juice if needed.
FAQs
Can I make this orange loaf ahead of time?
Yes! This loaf stays soft and moist, so it’s a great make-ahead option. You can bake it a day in advance and add the glaze before serving.
Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt works well in place of sour cream. It will still give you a moist and tender loaf.
Why do I rub the orange zest into the sugar?
Rubbing the zest into the sugar helps release the natural oils. This gives the loaf a stronger and more even orange flavor.
Can I freeze the orange loaf?
Yes! You can freeze the loaf for up to 2 months. Wrap it tightly, and for best results, freeze it without the glaze and add it after thawing.
Can I add nuts or mix-ins to the orange loaf?
Yes! You can easily add chopped nuts like walnuts or pecans for a little crunch. Chocolate chips or dried cranberries are also great options. Try to keep mix-ins to about ½ to ¾ cup, so the loaf bakes evenly.
Serving Ideas
- Slice and serve slightly warm with a cup of coffee or tea for an easy breakfast or afternoon treat.
- Add fresh berries and a dollop of whipped cream for a simple, elegant dessert.
- Lightly toast a slice and spread with a little butter or cream cheese for a richer snack.
How to Store Orange Loaf
Room Temperature: Store the cooled loaf in an airtight container or wrapped tightly in plastic wrap for up to 2 to 3 days. This keeps the bread soft and moist.
Freezer: Wrap the loaf tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. Freeze for up to 2 months. For best results, freeze without the glaze and add it after thawing.
Orange Loaf
Ingredients
Orange Loaf
- 1 cup (200 g) granulated sugar
- 3 tablespoons orange zest, from about 3 large oranges
- 1 cup (8 ounces) sour cream, room temperature
- 2 tablespoons fresh orange juice
- 3 large eggs, room temperature
- ½ cup (109 g) vegetable oil
- 1 ½ cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Orange Glaze
- 1 cup (125 g) confectioners’ sugar
- 2 tablespoons fresh orange juice
Instructions
- Preheat oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray. Set aside.
- In a medium bowl, combine granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until it turns a light orange and smells fragrant; this releases the oils for a bright, natural orange flavor.
- To the bowl of a stand mixer with the paddle attachment, add sour cream, fresh orange juice, eggs, and the sugar-zest mixture. Beat on medium speed for 1 to 2 minutes, until the mixture is creamy and well combined.
- With the mixer on low, slowly drizzle in the vegetable oil until incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir on low or fold by hand until just combined. Small lumps are okay; don’t overmix.
- Pour batter into the prepared pan and smooth the top. Bake 55 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but not wet batter. Tent with foil after 45 to 50 minutes if the top browns too quickly.
- Let the loaf cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely, about 30 to 60 minutes.
Orange Glaze
- In a medium bowl, whisk together confectioners’ sugar and fresh orange juice until smooth and pourable. Adjust consistency by adding more juice, ½ teaspoon at a time, as needed.
- Pour or drizzle the glaze over the cooled loaf, letting it drip down the sides. Let stand 20 to 30 minutes to set before slicing.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
