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    Home » Bread » Double Orange Bread

    Published: Sep 12, 2022 · Modified: Oct 1, 2022 by Kadee

    Double Orange Bread

    Jump to Recipe Jump to Video Print Recipe

    This orange bread recipe is divine!  The bread is easy to make, fragrant, moist, and bright.  Make this recipe in about 45 minutes start to finish and enjoy this delicious citrus treat! Let me show you just how to do it!

    Three loaves of orange bread on a wire cooling rack. They are garnished with orange zest.

    Why This Recipe Works

    This recipe is easy, fast, and delicious! It satisfies your sweet tooth with its moist cake-like bread and addicting orange glaze. With quick breads there is no waiting for your bread to rise, you just mix the batter and bake! This orange loaf will not disappoint!

    What is a quick bread?

    This delicious orange bread is quick bread. I am a HUGE fan of quick breads.  Particularly banana and zucchini. What is a quick bread you ask?

    • Quick bread is any bread leavened without yeast.
    • Quick bread can be prepared quickly without a rising period.
    • Quick bread can be made easily by even the greenest of bakers.

    About The Ingredients

    The ingredient list for this bread is simple. You can find all of the ingredients at your local grocery store. Here are a few items to note:

    Flour, sugar, eggs, sour cream, and oranges on a marble counter.
    • Naval oranges - I prefer to use naval oranges in this recipe rather than the popular clementine varieties. The naval oranges are larger and have the quintessential orange flavor. We use oranges in the batter and the glaze.
    • Sour cream - including sour cream in your quick breads make them moist. I like to use the full fat version, but you can use low fat or non fat if you prefer.
    • Powdered sugar - sometimes called confectioners sugar. This is used in the glazed for the bread. Make sure it is powdery and not clumpy.

    A complete list of ingredients can be located in the recipe card below.

    How To Make Double Orange Bread

    Let's look at how simple this orange bread is to make. To get started, gather all your ingredients, and preheat oven to 350 degrees F.

    Sugar and oil being mixed together. An egg and orange zest being added to batter.

    The Batter

    1. In a large mixing bowl, combine ⅔ cup sugar and oil.

    2. Cream together with a hand or stand mixer.

    3. Add an egg to the batter and sour cream.

    4. Zest 2 oranges and add it to your batter.

    Pro Tip - Use a microplane zester to zest your orange.  This tool works quickly and easily. When zesting an orange remove only the orange part.  The white part beneath the orange (called the pith) is bitter.  So work carefully to just remove the orange rind.

    An orange being juiced, batter being mixed with flour and leveler.

    5. Juice 2 oranges (about half a cup freshly squeezed orange juice) and add it to your batter.

    6. Mix until well combined using a hand or stand mixer.

    7. Mix dry ingredients in a large bowl (all purpose flour, sugar, and baking soda) and add to your wet mixture.

    8. Mix until well combined.

    Pro Tip: Press and roll the orange over your kitchen counter before squeezing it. The pressure of rolling it breaks down the cell walls of the fruit, making it easier for the juice to flow out. You can also try heat your orange in the microwave for 10-20 seconds.

    Batter being poured into loaf pans, glaze being made.

    9. Divide evenly between 4 (5 inch) mini loaf pans.  Fill each about ¾ full. Bake at 350 degrees for 23-25 minutes. Cool completely on a wire rack.

    Pro Tip: To test for doneness of a quick bread, insert a wooden toothpick into center of the orange loaf cake. If the toothpick comes out clean the quick bread is done. You can also gently touch the top of the bread. If it springs back, it is done. If it leaves and indent, it needs more time. Alternately, you can use a thermometer to check the internal temperature. The center should be 210 degrees when it is cooked thru.

    The Glaze

    10. Prepare the glaze by adding powdered sugar to a large mixing bowl.

    11. Juice 2 oranges (about half a cup orange juice) and add it to the powdered sugar.

    12. Zest 2 oranges and add it to your powdered sugar.

    Orange bread being dipped in glaze.

    13. Mix powdered sugar, orange juice, and orange zest together with a hand or stand mixer.

    14. Dip the top of cooked moist orange loaf into the orange icing. Let dry for 20 minutes and dip again, if desired.

    Give To Others

    Once these loaves are cool you will have more than enough to share the love.  These are the perfect gift for neighbors or friends.  Also, these orange loaves are freezer friendly.  Wrap with parchment paper and place in a freezer bag.  They will keep in the freezer for up to 3 months.

    A single orange bread loaf on a wire cooling rack. There is a slice of orange on top.

    Orange Bread FAQs

    What does salt do in bread?

    Salt does a few things in bread. In a quick bread, the salt activates the baking soda or baking powder - helping the orange cake rise. Salt also works to tighten the gluten strands that are formed in bread, and make them stronger.

    How long does orange bread last?

    This orange bread will stay fresh for 3-5 days if stored in an airtight container. You can also freeze them. Wrap with parchment paper and place in a freezer bag.  They will keep in the freezer for up to 3 months.

    Can I make this into muffins or a full sized loaf?

    Yes - for muffins, add ½ cup of batter to a muffin tin lined with cupcake liners. Bake at 350 degrees for 15-17 minutes. For a full sized loaf, add batter to a 9 inch loaf tin. Bake at 350 degrees for 45-60 minutes.

    Orange bread sliced, and having orange glaze poured on top of it.

    Expert Tips

    Orange Tips:

    • Zesting: Use a microplane zester to zest your fresh orange.  This tool works quickly and easily. When zesting an orange remove only the orange part.  The white part beneath the orange (called the pith) is bitter.  So work carefully to just remove the orange rind.
    • Juicing: Press and roll the orange over your kitchen counter before squeezing it. The pressure of rolling it breaks down the cell walls of the fruit, making it easier for the juice to flow out. You can also try heat your orange in the microwave for 10-20 seconds - this will help it release more fresh orange juice.

    Quick Bread Baking Tips:

    • Testing for doneness: While baking time is a guide, to test for doneness of sweet orange bread, insert a wooden toothpick into center of the loaf. If the toothpick comes out clean the quick bread is done. You can also gently touch the top of the bread. If it springs back, it is done. If it leaves and indent, it needs more time. Alternately, you can use a thermometer to check the internal temperature. The center should be 210 degrees when it is cooked thru.
    Orange bread sliced, and laid on a wire cooling rack. There are small bowls of zest and rosemary to the side.

    Other Quick Bread Recipes You May Enjoy

    • Chocolate Zucchini Cake
    • Pumpkin Bread
    • Zucchini Bread

    Give Us Your Feedback!

    If you tried these Double Orange Bread or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    An overhead shot of orange bread garnished with zest.

    Double Orange Bread

    This orange bread recipe is divine!  The bread is easy to make, fragrant, moist, and bright.  Make this recipe in about 45 minutes start to finish and enjoy this delicious citrus treat! Let me show you just how to do it!
    4.65 from 17 votes
    Print Pin Rate
    Course: bread, Dessert
    Cuisine: American
    Diet: Low Lactose
    Prep Time: 10 minutes
    Cook Time: 27 minutes
    Resting Time: 20 minutes
    Total Time: 57 minutes
    Servings: 24 servings
    Calories: 167kcal
    Author: Kadee & Desarae

    Equipment

    • Mini Loaf Pans
    • hand or stand mixer

    Ingredients

    Bread

    • 1 ¾ cup all purpose flour
    • 2 teaspoon baking soda
    • ¼ teaspoon salt
    • ⅔ cup sugar
    • ½ cup canola oil
    • 1 teaspoon vanilla extract
    • juice from 2 oranges (about ½ cup)
    • zest from 2 oranges
    • 1 cup sour cream
    • 1 egg

    Glaze

    • 2 cups powdered sugar
    • juice from 2 oranges (about ½ cup)
    • zest from 2 oranges

    Instructions

    Bread

    • Mix dry ingredients in a large bowl (flour, sugar, and baking soda). Mix wet ingredients in a medium sized bowl (juice from 2 oranges, oil, egg, zest from 2 oranges, vanilla, and sour cream).
    • Combine wet and dry ingredients.  Mix until well combined.  
    • Divide evenly between 4 (5 inch) mini loaf pans.  Fill each about ¾ full.
    • Bake at 350 degrees for 27-29 minutes, or until a toothpick inserted comes out clean.
    • Transfer to a cooling rack and cool completely.
    • Store in an airtight container at room temperature.

    Glaze

    • In a medium sized mixing bowl combine all ingredients and whisk until smooth.
    • Dip mini loaf tops into glaze and set on a cooling rack with foil underneath to catch the drippings. Let harden for about 20 minutes and dip again if desired.

    Video

    Notes

    ORANGE BREAD FAQS
    What does salt do in bread?
    Salt does a few things in bread. In a quick bread, the salt activates the baking soda or baking powder - helping the orange cake rise. Salt also works to tighten the gluten strands that are formed in bread, and make them stronger.
    How long does orange bread last?
    This orange bread will stay fresh for 3-5 days if stored in an airtight container. You can also freeze them. Wrap with parchment paper and place in a freezer bag.  They will keep in the freezer for up to 3 months.
    Can I make this into muffins or a full sized loaf?
    Yes - for muffins, add ½ cup of batter to a muffin tin lined with cupcake liners. Bake at 350 degrees for 15-17 minutes. For a full sized loaf, add batter to a 9 inch loaf tin. Bake at 350 degrees for 45-60 minutes.
    EXPERT TIPS
    ORANGE TIPS:
    • Zesting: Use a microplane zester to zest your fresh orange.  This tool works quickly and easily. When zesting an orange remove only the orange part.  The white part beneath the orange (called the pith) is bitter.  So work carefully to just remove the orange rind.
    • Juicing: Press and roll the orange over your kitchen counter before squeezing it. The pressure of rolling it breaks down the cell walls of the fruit, making it easier for the juice to flow out. You can also try heat your orange in the microwave for 10-20 seconds - this will help it release more fresh orange juice.
    QUICK BREAD BAKING TIPS:
    • Testing for doneness: While baking time is a guide, to test for doneness of sweet orange bread, insert a wooden toothpick into center of the loaf. If the toothpick comes out clean the quick bread is done. You can also gently touch the top of the bread. If it springs back, it is done. If it leaves and indent, it needs more time. Alternately, you can use a thermometer to check the internal temperature. The center should be 210 degrees when it is cooked thru.

    Nutrition

    Serving: 1slice | Calories: 167kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 140mg | Potassium: 64mg | Sugar: 17g | Vitamin A: 125IU | Vitamin C: 13.9mg | Calcium: 23mg | Iron: 0.5mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!
    « Easy Cheesy Spinach Dip with Artichokes
    Easy Pumpkin Bread Recipe »

    Reader Interactions

    Comments

    1. Jeannie says

      January 24, 2023 at 7:22 pm

      5 stars
      The flavour and texture are incredible. I added some dehydrated cranberries which gave it a bit of zip. Will add a smidge of orange liqueur next time.
      I’m thinking of doing the lemon substitution and compare.
      Thanks.

      Reply
    2. Cindy says

      December 18, 2022 at 2:48 pm

      5 stars
      Found this to be a great discovery, especially since we have several orange trees and are always looking for ways to use the fruit they produce. Making mini loaves this Christmas for our friends and family using this recipe was a wonderful alternative to cookies or other baked goods.

      Reply
    3. Tomye High says

      December 17, 2021 at 9:12 am

      5 stars
      I had to cook it longer because of so much liquid but it was the most MOIST best tasting orange bread ever made!

      Reply
    4. Ludmilla says

      February 03, 2021 at 5:38 pm

      1 star
      Very disappointed with the recipe.

      Reply
      • Kadee says

        February 05, 2021 at 10:27 pm

        Would love some feedback and what you did not enjoy. This recipe receives wonderful reviews and is a favorite of ours. I would love to help you if you have questions.

        Reply
    5. Renee says

      December 23, 2020 at 10:07 am

      3 stars
      You should probably include an approximate amount of orange juice you should get. I had bigger oranges. It took quite a bit longer to bake because of the extra liquid, and two cups of powdered sugar didn't even turn the glaze cloudy. I didn't realize until after I was going back through the recipe because they didn't turn out that great, that your oranges are much smaller than mine.

      Reply
      • Kadee says

        January 01, 2021 at 6:11 pm

        Thanks for that recommendation - I'll adjust the recipe, and I hope you'll try again.

        Reply
    6. Samantha says

      December 05, 2020 at 5:19 pm

      5 stars
      I made this recipe tonight, and it was perfect!!! It cooked through without drying along the edges, which is always my issue! Will be making for family and friends for Christmas!!

      Reply
      • Kadee says

        December 06, 2020 at 10:51 am

        Im so glad you enjoyed them!

        Reply
    7. Bob Wright says

      October 17, 2020 at 8:26 pm

      1. I think you mean zesting an orange, not "testing" an orange.
      2. Under ingredients, you list "zest from 2 oranges" twice. Isn't one enough. :-)
      3. Mini-loaf pans seem to come in different sizes. What size do you recomend?

      Reply
      • Kadee says

        October 18, 2020 at 8:38 pm

        Hi Bob,
        Thanks for you comment. I did indeed mean "zesting: an orange. Autocorrect is awesome sometimes, and proofreading isn't always foolproof. I recommend the zest from 2 oranges in this recipe because when I was recipe testing I felt that the zest from 1 didn't give the intense orange flavor I was looking for. You're welcome to just use the zest of 1 if that if what you prefer, but my recipe calls for 2. :). I've adjusted the recipe to reflect the mini loaf pan size of a 5 inch pan. Mine are between 4.5 and 5 inch. Best.
        Kadee

        Reply
      • Addy says

        March 29, 2022 at 8:50 pm

        I think she wrote it that way as there is zest from 2 oranges in the loaf AND in the glaze. If she only wrote it once I think I may have caused more confusion as people might've wondered “does the zest go in the loaf or in the glaze”.
        She did write that she used four 5” loaf pans.
        My mini loaf pan has eight sections. Any recipe I find, I just make as directed and fill each ‘cavity’ about 3/4 full.
        If it makes five great, if it makes 8, even better! Lol
        Happy baking.

        Reply
    8. Heather M Lynch says

      March 23, 2020 at 12:35 pm

      Is it baking powder or baking soda? The ingredients list doesn't match tje the directions

      Reply
      • Kadee says

        March 23, 2020 at 6:11 pm

        Its baking soda. Thanks for catching that - I'll fix it up.

        Reply
      • Toby Suzanne says

        January 23, 2023 at 5:02 am

        5 stars
        I will make this tomorrow. We were gifted with several pounds of oranges. My mom is elderly and has a mild amount of diabetes. I will use whole grain flour, add walnuts, and use about 1/3 cup of honey or maybe some coconut sugar in the volume in the recipe. For the glaze I may use some swerve or maybe just a little honey mixed with orange juice. I may also use plain yogurt instead of sour cream... not sure if I have yogurt. Will these things work? What about putting in some cranberries? How about tiny chunks of orange without the skins on?

        Reply
        • Kadee says

          January 23, 2023 at 8:46 am

          I have not tried these variations - so I can not confidently say that they would work or would not work. However coconut sugar has the same amount of carbohydrates as regular sugar - so it would have the same affect on blood sugar. Using honey would alter the moisture content of the recipe so it may not come out the same consistency. The same goes for adding in fruits like orange chunks. This would affect the moisture ratio of the recipe.

          You could definitely sub Greek yogurt for the sour cream.

          That’s the fun thing about cooking - you can experiment and see what you like.

    9. ANgie says

      March 05, 2020 at 4:15 pm

      I’m not seeing the correction of adding vanilla. How much do we add? I would like to make these. Thanks very much!

      Reply
      • Kadee says

        March 09, 2020 at 7:49 pm

        Hi Angie, I've corrected the recipe card. Add 1 tsp vanilla to your wet ingredients.

        Reply
    10. Pam Long says

      January 02, 2020 at 11:35 am

      5 stars
      I have made your recipe numerous times and everyone LOVES it!!

      My question is - can lemon zest & juice be substituted for the orange?

      Thanks - Pam

      Reply
      • Kadee says

        January 08, 2020 at 7:52 pm

        Hey Pam, I'm so glad you liked it. And yes! You can sub lemon. That would be delicious!

        Reply
    11. Ann Marie says

      November 19, 2019 at 3:44 am

      5 stars
      The picture of ingredients shows vanilla extract, but it is not in the recipe. Is this an error? Zest from two oranges is listed twice. Is one of these supposed to be the vanilla extract? How much?

      Reply
      • Kadee says

        November 19, 2019 at 7:40 pm

        Yes - vanilla should be in the recipe. I'll correct it.

        Reply
    12. MARES says

      December 12, 2018 at 7:21 am

      5 stars
      I am assuming if you freeze the loaves it's without the glaze. I made these twice. The first time I forgot the canola oil and they were great! I also added a little orange liqueur and reduced the sugar to 1/3 cup.

      Reply
    13. Erin V says

      November 29, 2018 at 12:41 am

      5 stars
      I am in awe that I just made this d e l i c i o u s orangy thing- we all loved it

      Reply
    14. Emily Kemp says

      June 08, 2018 at 4:24 am

      5 stars
      These look so delicious, perfect with a cup of coffee!

      Reply
    15. Cheryl MCormack says

      February 11, 2018 at 2:56 pm

      2/4 teaspoon salt??

      Reply
      • Kadee says

        February 15, 2018 at 10:35 am

        That would be 1/4. I've corrected the recipes card.

        Reply

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