This orange loaf 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!
Quick Bread 101
This delicious orange loaf 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.
What Do I Need To Make Double Orange Mini Loaves?
The ingredient list for this bread is simple. You will need:
- flour
- sugar
- baking soda
- vanilla
- 4 oranges
- an egg
- sour cream
How Do I Make and Orange Loaf?
1.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 (about 1/2 cup), vanilla, and sour cream).
2. Combine wet and dry ingredients. Mix until well combined.
3. Divide evenly between 4 (5 inch) mini loaf pans. Fill each about 3/4 full.
Pro Tip #3 – Use a microplane zester to zest your orange. This tool works quickly and easily.
Pro Tip #2 – 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.
4. Pop those babies into a preheated oven and bake for about 30 minutes.
5. Cool completely on a wire rack.
Pro Tip #3 – when baking quick breads you can check the doneness of your bread by inserting a toothpick in the center. If it comes out clean it is done. Alternately, you can use a thermometer to check the internal temperature. The center should be 210 degrees when it is cooked thru.
The Crowning Jewel – Orange Glaze
the glaze on this orange quick bread is AMAZING! And It is so simple to make! All you need is powdered sugar, the juice from two oranges, and the zest from two oranges.
1. Combine powdered sugar and zest.
2. Pour in orange juice (about a 1/2 cup), and whisk until smooth.
3. Dip cooled loaves into the glaze and set on a cooling rack to dry. After 20 minutes dip them again and repeat drying process
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.
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Flavorful and delicious double orange mini loaves
- 1 3/4 cup all purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup sugar
- 1/2 cup canola oil
- 1 tsp vanilla extract
- juice from 2 oranges (about 1/2 cup)
- zest from 2 oranges
- 1 cup sour cream
- 1 egg
- 2 cups powdered sugar
- juice from 2 oranges (about 1/2 cup)
- zest from 2 oranges
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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).
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Combine wet and dry ingredients. Mix until well combined.
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Divide evenly between 4 (5 inch) mini loaf pans. Fill each about 3/4 full.
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Bake at 350 degrees for 27-29 minutes, or until a toothpick inserted comes out clean.
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Transfer to a cooling rack and cool completely.
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Store in an airtight container at room temperature.
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In a medium sized mixing bowl combine all ingredients and whisk until smooth.
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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.
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2/4 teaspoon salt??
That would be 1/4. I’ve corrected the recipes card.
These look so delicious, perfect with a cup of coffee!
I am in awe that I just made this d e l i c i o u s orangy thing- we all loved it
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.
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?
Yes – vanilla should be in the recipe. I’ll correct it.
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
Hey Pam, I’m so glad you liked it. And yes! You can sub lemon. That would be delicious!
I’m not seeing the correction of adding vanilla. How much do we add? I would like to make these. Thanks very much!
Hi Angie, I’ve corrected the recipe card. Add 1 tsp vanilla to your wet ingredients.
Is it baking powder or baking soda? The ingredients list doesn’t match tje the directions
Its baking soda. Thanks for catching that – I’ll fix it up.
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?
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
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!!
Im so glad you enjoyed them!
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.
Thanks for that recommendation – I’ll adjust the recipe, and I hope you’ll try again.