Dessert

Fresh Orange Bread Recipe

ByLana Polati December 16, 2025December 16, 2025

Introduction

This fresh orange bread is a delightful, citrus-infused treat that’s perfect for breakfast or an afternoon snack. With a moist crumb and a bright orange flavor, it’s easy to make and sure to impress.

A loaf cake with a golden brown, slightly cracked top is placed on a wooden board. Thick white glaze is being poured over the top, flowing down the sides in smooth drips that pool slightly on the board. In the background, there are blurred orange slices and a whole orange adding a bright contrast. The scene is set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 whole large eggs
3 tablespoons orange zest
1/2 cup orange juice
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup powdered sugar
2 tablespoons orange juice
1 tablespoon orange zest

Instructions

Step 1: Preheat your oven to 350º F (175º C). Grease or line a 9 x 5-inch loaf pan and set it aside.
Step 2: Using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
Step 3: Add the eggs one at a time, beating well after each addition to ensure even texture.
Step 4: Stir in the orange juice and orange zest until well combined.
Step 5: Sift together the flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined. The batter will be thick—avoid overmixing.
Step 6: Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes. The bread is done when it springs back gently to the touch and a toothpick comes out clean.
Step 7: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8 (optional): Mix the powdered sugar, orange juice, and orange zest to make a glaze. Drizzle over the cooled bread for a sweet, citrusy finish.

Tips & Variations

For extra moisture, substitute half the orange juice with buttermilk.
Add a handful of chopped nuts or dried cranberries to the batter for texture and flavor variation.
Use freshly squeezed orange juice for the best citrus flavor.
If you prefer a stronger orange taste, increase the orange zest slightly in both the batter and glaze.

Storage

Store the orange bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread for up to 1 month. Thaw at room temperature and reheat briefly if desired.

How to Serve

A loaf of orange cake with one thick slice cut from the front is placed on a wooden board. The cake is golden brown on the outside with a soft, light yellow inside that looks moist and crumbly. The top is covered with a thick, smooth white glaze that drips down the sides in some places, sprinkled lightly with tiny orange peel bits. Two slices of fresh orange are placed around the cake. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use orange extract instead of fresh orange juice and zest?

While you can substitute orange extract, using fresh juice and zest provides a brighter, more natural flavor. If using extract, start with 1 teaspoon and adjust to taste.

How do I know when the bread is fully baked?

The bread should spring back gently when touched, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. If the toothpick has wet batter, bake a few minutes longer and test again.