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    Bread » Double Orange Mini Loaves

    Published: Oct 23, 2018 · Modified: Jan 1, 2021 by Kadee

    Double Orange Mini Loaves

    Jump to Recipe Print Recipe

    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!

    Orange Mini Loaves on a wire cooling rack.

    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.

    Orange Mini Loaves on a wire cooling rack.

    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

    Orange Mini Loaf ingredients.

    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 ½ 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 ¾ 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.

    Orange Mini Loaves glaze process shots.

    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.

    Orange Mini Loaves on a wire cooling rack.

    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 ½ 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

    Orange Mini Loaves glaze process shots.

    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.

    Orange Mini Loaves on a wire cooling rack.

    Give Us Your Feedback!

    If you tried these Double Orange Mini Loaves 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!

    Orange Mini Loaves on a wire cooling rack.

    Double Orange Mini Loaves

    Flavorful and delicious double orange mini loaves  are perfect for sharing.
    4.5 from 12 votes
    Print Rate
    Course: bread, Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 27 minutes
    Resting Time: 20 minutes
    Total Time: 57 minutes
    Servings: 24 servings
    Calories: 167kcal
    Author: Kadee & Desarae

    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.

    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!
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    Reader Interactions

    Comments

    1. 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
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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
    9. 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
    10. 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
    11. 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
    12. Emily Kemp says

      June 08, 2018 at 4:24 am

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

      Reply
    13. 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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