Easy Glazed Orange Bread.
Fresh orange peel and juice
add sweetness and flavor to
this glazed orange bread.
I know I’m a day late for my last Orange recipe. I tried so hard to get it posted yesterday but I just didn’t make it. This food photography stuff is a hard gig! I think I may have saved the best for last with this Glazed Orange Bread recipe. It was fun to make and uses basic ingredients. It calls for the zest of 4 oranges which was really my favorite part of the whole thing!
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This glazed orange bread is unbelievably flavorful and moist. It ranks right up there with the Starbucks Lemon Loaf I shared last month. In fact, I’m not sure I could pick a favorite. They are both seriously good. I was able to get 8 mini loaves and 2 small loaves. If you use regular loaf pans there would be enough batter for two.
Glazed Orange Bread
- 2 sticks butter softened
- 2 cups Sugar
- 4 eggs at room temp.
- 4 large oranges zested and juiced
- 3 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt cut to 1/2 teaspoon if salted butter is used
- 6 oz. vanilla yogurt
- 1 teaspoon vanilla
For the Glaze:
- 2 cups Powdered Sugar
- remaining orange juice & zest
- Cream butter and sugar with a mixer for 5 minutes.
- On medium speed, add eggs one at a time.
- Add 1/3 c. orange zest (you should have a heaping tablespoon left for the glaze)
- In a large bowl whisk together flour, baking powder, baking soda and salt.
- In a separate bowl whisk together 1/4 c. orange juice (juice of one orange,) yogurt and vanilla.
- Add flour and yogurt mixtures alternating in 3 additions.
- Fill prepared loaf pans a little over half way.
- Bake at 350 degrees for: mini loaves 20 minutes, small loaves 25-30 minutes, large loaves 45 minutes.
- Remove to wire racks on a cookie sheet.
- For glaze: mix 2 cups powdered sugar with 1/4 cup orange juice and remaining orange zest. Glaze should be pourable but not runny. If needed, add more orange juice/powdered sugar to get desired consistency.
- Pour over bread and allow to dry.
- Store in refrigerator or freeze.
mini = 2 1/2 in. x 4 in.
small = 3 in. x 5 1/2 in.
large = 9 in. x 5 in.
Now it’s time for true confessions. (Don’t laugh…)
When I was finished with this project, my kitchen looked like a bomb had gone off. There were dishes and pans everywhere. There was white stuff all over my floor. (Not sure if it was flour or powdered sugar!)
I was tired because I didn’t even start until after dinner. For a brief second I thought to myself that perhaps the mess wasn’t worth it. However, that was before I tasted the bread. With my first bite I knew, without a doubt, that whatever I had to go through to make this bread was a small price to pay for the outcome.
Oh. My. Gosh.
I will be making this bread again…and again. Once I started to clean everything up it went pretty fast and ended up not being so bad. I have a terrible habit of not putting things away and tidying up while I am putting a recipe together. I need to get better at that so I’m not so strung out at the end!
I packaged up the mini loaves in cellophane bags and will be delivering them to my parents and a few friends. I learned my lesson with the Orange Fluff. I will not be eating all of the orange bread myself.
I’m not sure if I’ll be back over the weekend or not. I’m working on a giveaway with a very special blogger and need to get things figured out. This orange bread was such a distraction! Thanks for stopping by…hope you have a lovely weekend.