Orange Loaf

It feels as though the new year just began, yet its the 25th. How did that even happen?! Even though the days and weeks and flying by I’m excited to see the days getting slightly longer, and the sun trying to peek through those rain filled clouds. Anyways, since the sun has been out lately, I’ve been missing summer, lots. So, with that being said I thought I would share something a little summery, just to get you through these last few rainy and snowy months! This loaf is a cross between eating a creamsicle and a sour cream glazed donut! I took my lemon loaf recipe and swapped out the lemon for orange. It may have been was the best decision I’ve made all week. I know that’s pretty bold thing to say, but trust me once I tell you allll about this dreamy loaf you’ll be convinced too. This loaf is bursting with citrus flavor, with a soft pound-cake like texture. This loaf is filled with fresh orange juice, orange extract and orange zest, just enough citrus to keep this loaf moist and delicate. The outside crisps up slightly once its been baked, and when covered in a thin layer of the glaze, it reminds me of eating a sour-cream glazed donut. Actually Tom, my boyfriend, made that connection and he is totally right. Its the best combination, ever. Oh, and the glaze has fresh orange juice and orange extract, just a little extra kick of citrus. Start spring a few months early with this orange loaf!

What You’ll Need

  • Stand/Hand Mixer
  • Medium Bowl
  • Small Bowl
  • Loaf pan (standard or mini)

Orange Loaf

Orange Loaf
Prep time
Cook time
Total time
Serves: 1 Loaf
  • 1 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter softened
  • 1 teaspoon vanilla
  • 2 teaspoon orange extract
  • 1/3 cup fresh orange juice
  • 1/2 cup oil
  • zest of one orange
  • 1 cup icing sugar
  • 2 tablespoons milk
  • 1/2 teaspoon orange extract
  • juice of 1/4 orange
  1. Preheat your oven to 350 degrees and grease your loaf pan with cooking spray and set aside.
  2. In your medium bowl combine the flour, baking soda, baking powder and salt and set aside.
  3. Using your stand or hand mixer combine the eggs,sugar, butter, vanilla, orange extract until smooth.
  4. Add your dry ingredients to the wet ingredients until just combined, scraping the sides and bottom to make sure everything is incorporated.
  5. Add in the oil and orange zest and mix well.
  6. Pour batter into your loaf pan and bake for 45 min (25 mins for a mini loaf) or until a toothpick comes out clean.
  7. Let cool for 5 minutes and then remove from from your pan and transfer to a wire cooling rack.
  8. Let completely cool before making your glaze.
  1. In the small bowl whisk together the icing sugar, milk, orange extract and orange juice.
  2. Once the loaf has cooled, place a cookie sheet under the wire cooling rack and pour glaze over loaf.
  3. Let the glaze set for 20 minutes.
  4. Store in an air tight container for up 5 days.


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