There's something magical about waking up to the smell of fresh citrus wafting through your kitchen. This Orange Bread Recipe brings together bright, zesty flavors with a tender, moist crumb that melts in your mouth. Whether you're baking for a weekend brunch or looking for the perfect companion to your morning coffee, this recipe delivers every single time.
I've spent years perfecting this Orange Bread Recipe, and trust me when I say it's become the most requested treat in my household. The combination of fresh orange juice and zest creates a flavor explosion that store-bought versions simply can't match. Plus, it's surprisingly simple; even beginner bakers walk away with a gorgeous, golden loaf that looks like it came straight from a fancy bakery — and it makes the perfect breakfast centerpiece alongside your morning coffee.
Why This Sweet Citrus Loaf Wins Every Time
Orange bread holds a special place in home baking traditions across the world. From Mediterranean kitchens to American breakfast tables, this sweet citrus loaf has earned its reputation as a crowd-pleaser. What sets this Orange Bread Recipe apart is its perfect balance of sweetness and tang, creating a flavor profile that works beautifully any time of day.
The beauty of this Orange Bread Recipe lies in its versatility. Serve it warm with butter for breakfast, pack slices for lunch boxes, or dress it up with a glossy orange glaze for dessert. The moist texture stays fresh for days, and the bright citrus notes pair wonderfully with tea, coffee, or even a glass of cold milk. It's also a fantastic base for variations; add cranberries for the holidays, fold in chocolate chips for the kids, or throw in some poppy seeds for an elegant brunch spread.
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Ingredients
Fresh Citrus Components
- Oranges (zest and juice)
- Orange zest
- Fresh orange juice
Dry Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
Wet Ingredients
- Whole milk or buttermilk
- Unsalted butter, melted (or coconut oil for dairy-free)
- Granulated sugar
- Eggs, room temperature
- Vanilla extract
See recipe card for quantities.
Instructions
Prep Your Ingredients and Pan
- Preheat your oven to 350°F (175°C) and position the rack in the center.
- Grease a 9x5-inch loaf pan with butter or cooking spray, then line the bottom with parchment paper for easy removal.
- Wash your oranges thoroughly under warm water, then dry them completely.
- Zest the oranges using a microplane or fine grater, being careful to only get the orange part (white pith tastes bitter).
- Juice the oranges and strain out any seeds; you should have about ¾ cup of juice.
- Let your eggs and milk sit at room temperature for 10 minutes; this helps everything blend smoothly.
Mix the Dry and Wet Components
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk the melted butter and sugar together for about 30 seconds until the mixture looks slightly creamy.
- Add eggs one at a time to the butter mixture, whisking well after each addition.
- Stir in vanilla extract, orange zest, orange juice, and milk until smooth.
- The wet mixture might look slightly curdled; this is totally normal and won't affect your final Orange Bread Recipe.
Combine and Pour Into Pan
- Make a well in the center of your dry ingredients.
- Pour the wet ingredients into the well all at once.
- Gently fold everything together using a rubber spatula with about 15-20 strokes; you should still see a few small flour streaks.
- Pour the batter into your prepared loaf pan and smooth the top with your spatula.
- Tap the pan gently on the counter twice to release any air bubbles.
Bake and Glaze
- For the glaze, whisk powdered sugar with orange juice until smooth and pourable, then drizzle over cooled bread.
- Place the pan in the preheated oven and bake for 50-60 minutes.
- Check for doneness at the 50-minute mark by inserting a toothpick into the center; it should come out with just a few moist crumbs.
- If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
- Remove from oven and let cool in the pan for 15 minutes.
- Turn out onto a wire rack to cool completely before glazing.
Expert Cooking Tips
- Temperature Matters More Than You Think Room temperature ingredients blend together seamlessly, creating a smoother batter and more even texture. Cold eggs can cause the melted butter to solidify in clumps, leading to an uneven crumb. Take everything out of the fridge 30 minutes before you start baking.
- Don't Overmix Your Batter The biggest mistake people make with quick breads is overmixing. Once you add wet to dry ingredients, mix just until you can't see dry flour anymore. A few lumps are perfectly fine. Overmixing develops too much gluten, resulting in a tough, dense loaf instead of the tender texture you want.
Fresh Citrus Is Non-Negotiable
- Using fresh oranges instead of bottled juice makes a world of difference
- Zest before juicing; it's much easier to zest a whole orange
- Use organic oranges if you're using the zest to avoid pesticide residue
- If your oranges aren't very juicy, microwave them for 10 seconds and roll firmly on the counter before cutting
- The Toothpick Test Secret When testing for doneness, insert the toothpick slightly off-center rather than dead center. The very middle can sometimes appear underdone when the rest of the bread is actually perfect. You want a few moist crumbs clinging to the toothpick, not wet batter.
- Cooling Is Part of Baking Let your bread cool in the pan for exactly 15 minutes; no more, no less. Too short and it might fall apart when you remove it. Too long and condensation builds up, making the bottom soggy. The cooling process also allows the structure to set properly.
Recipe Variations & Substitutions
Dietary Modifications
- Gluten-Free Version Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. I recommend Bob's Red Mill or King Arthur brands. Add ½ teaspoon of xanthan gum if your blend doesn't already include it. The texture will be slightly denser but still delicious.
- Dairy-Free Alternative Replace butter with melted coconut oil (it adds a subtle tropical note that pairs beautifully with orange). Use almond milk or oat milk instead of regular milk. The Orange Bread Recipe works perfectly with these swaps without any other adjustments needed.
- Reduced Sugar Option Cut the sugar down to ½ cup and add 2 tablespoons of honey to the wet ingredients. This creates a more complex sweetness with caramel undertones. You can also use coconut sugar for a lower glycemic option.
Flavor Variations
- Cranberry Orange Bread Fold in 1 cup of fresh or dried cranberries after mixing the batter. This holiday-perfect combination adds tartness and beautiful color. If using dried cranberries, soak them in warm orange juice for 10 minutes first to plump them up.
- Orange Almond Bread Replace vanilla extract with 1 teaspoon almond extract. Fold in ½ cup sliced almonds and sprinkle more on top before baking. The nutty flavor complements the citrus beautifully.
- Chocolate Chip Orange Bread Stir in ¾ cup mini chocolate chips right before pouring into the pan. The combination of dark chocolate and bright orange tastes like those fancy chocolate oranges you get during holidays.
- Poppy Seed Orange Loaf Add 2 tablespoons poppy seeds to the dry ingredients for a lovely texture and subtle nutty flavor. This variation looks especially elegant for tea parties or brunch gatherings.
Equipment Recommendations
- 9x5-inch loaf pan; This standard size ensures even baking and the perfect slice height for this Orange Bread Recipe
- Microplane or fine grater; Essential for getting fine orange zest without the bitter white pith
- Citrus juicer; A handheld reamer or electric juicer makes getting fresh juice effortless
- Wire cooling rack; Allows air to circulate around your bread, preventing soggy bottoms
- Rubber spatula; Flexible spatulas help you fold batter gently without overmixing
- Mixing bowls (set of 2); One for dry, one for wet ingredients
- Whisk; For combining ingredients smoothly
- Parchment paper; Makes removing the bread from the pan completely foolproof
Storage & Meal Prep Tips
Room Temperature Storage
- Wrap your completely cooled bread tightly in plastic wrap or aluminum foil. Store at room temperature for up to 3 days. The Orange Bread Recipe actually tastes even better the next day as the flavors meld together. Keep it away from direct sunlight or heat sources.
Refrigerator Storage
- For longer storage, wrap the bread and place it in an airtight container in the refrigerator for up to 1 week. Let slices come to room temperature before serving, or warm them in the microwave for 10-15 seconds for that fresh-baked taste.
Freezer Instructions
- This bread freezes beautifully for up to 3 months. Wrap the cooled loaf (glazed or unglazed) in plastic wrap, then again in aluminum foil. Label with the date. Thaw overnight in the refrigerator or at room temperature for 2-3 hours. If freezing individual slices, place parchment paper between each slice for easy grab-and-go breakfasts.
Make-Ahead Tips
- You can prepare the dry ingredients up to 1 week in advance and store in an airtight container. The wet ingredients can be mixed (except for the eggs) and refrigerated overnight. Bring everything to room temperature before combining and baking.
The Orange Zest Secret That Changes Everything
Here's something professional bakers know but home cooks often miss: the way you prepare your orange zest dramatically impacts the final flavor. Instead of zesting directly into your bowl, zest your oranges over the sugar and then rub the zest into the sugar with your fingertips for 30 seconds. This releases the essential oils from the zest and infuses them directly into the sugar, creating an intensely fragrant base that permeates every bite of your Orange Bread Recipe.
Another game-changing trick involves the glaze timing. Most people wait until the bread is completely cool, but I've discovered that applying a thin first layer of glaze while the bread is still slightly warm (about 5 minutes out of the oven) creates a soaked-in sweetness similar to a lemon drizzle cake. Then, once it's completely cool, add a second thicker layer of glaze on top. This double-glazing technique from this Orange Bread Recipe gives you the best of both worlds: that soaked-in citrus flavor plus a beautiful shiny finish.
FAQ
What is the orange bread for Day of the Dead?
Pan de muerto (bread of the dead) is a traditional Mexican sweet bread decorated with bone-shaped pieces on top, often flavored with orange blossom water or orange zest. It's different from this Orange Bread Recipe; pan de muerto is a yeasted bread with a denser texture and is specifically made to honor deceased loved ones during Día de los Muertos celebrations. Our recipe is a quick bread with a cake-like texture, perfect for everyday enjoyment.
Is carrot bread a thing?
Yes, carrot bread is absolutely a thing and shares similarities with this Orange Bread Recipe in that both are sweet quick breads. Carrot bread is essentially carrot cake in loaf form, made with grated carrots, warm spices like cinnamon and nutmeg, and sometimes nuts or raisins. It's moister and denser than orange bread, but both make excellent breakfast or snack options.
How long does orange bread last?
When stored properly at room temperature in an airtight container or wrapped tightly in plastic wrap, your Orange Bread Recipe will stay fresh for 3-4 days. Refrigerated, it lasts up to 1 week, and frozen, it maintains quality for up to 3 months. The high moisture content from the orange juice actually helps this bread stay fresh longer than some other quick breads.
Can you make orange bread without oranges?
While fresh oranges provide the best flavor for this Orange Bread Recipe, you can substitute with ¾ cup of store-bought orange juice and 1 tablespoon of bottled orange zest in a pinch. However, the flavor won't be nearly as bright and vibrant. Orange extract (2 teaspoons) mixed with lemon juice can work as an emergency substitute, but I strongly recommend using fresh oranges whenever possible for the authentic citrus experience.
Time to Start Your Citrus Baking Journey
This Orange Bread Recipe proves that simple ingredients can create something truly special. The bright, sunny flavors bring a smile to everyone's face, and the moist, tender crumb keeps them coming back for seconds. Whether you're an experienced baker or just starting out, this recipe welcomes you with open arms and delivers consistent, delicious results.
I hope this Orange Bread Recipe becomes a staple in your kitchen the way it has in mine. Once you master this basic version, don't be afraid to experiment with the variations I've shared. If you're loving these citrus flavors, try branching out to my Lemon Poppy Seed Pancakes Recipe for a zesty breakfast twist, or dive into the classic comfort of my Chocolate Chip Banana Bread Recipe. Both recipes share that same homemade warmth and are just as foolproof as this Orange Bread Recipe. Happy baking!
Happy Baking!
By Lisa Johnson💛
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Pairing
These are my favorite dishes to serve with Orange Bread Recipe
Orange Bread Recipe
Equipment
- 1 9x5 inch loaf pan Standard size ensures even baking
- 1 Microplane or fine grater For zesting oranges
- 1 Citrus juicer Handheld or electric
- 1 Wire cooling rack Prevents soggy bottoms
- 1 Rubber spatula For gentle folding
- 2 Mixing bowls One for wet, one for dry ingredients
- 1 Whisk For smooth mixing
- 1 Parchment paper For easy loaf removal
Ingredients
Main Batter
- 2 large oranges For zest and juice
- 1 tablespoon orange zest Freshly grated
- ¾ cup fresh orange juice From 2 oranges
- 2 cups all-purpose flour Substitute gluten-free 1:1 blend if needed
- 1 ½ teaspoon baking powder Provides lift
- ¼ teaspoon baking soda Works with citrus acidity
- ½ teaspoon salt Balances sweetness
- ½ cup unsalted butter, melted Can sub coconut oil
- ¾ cup granulated sugar Reduce to ⅔ cup for less sweet
- 2 large eggs Room temperature, adds richness
- 1 teaspoon vanilla extract Flavor enhancer
- ⅓ cup whole milk or buttermilk Buttermilk adds tang
Optional Glaze
- 1 cup powdered sugar Sifted
- 2–3 tablespoon fresh orange juice Adjust consistency
- 1 teaspoon orange zest For stronger flavor
Instructions
- Preheat oven to 350°F, prep loaf pan with butter & parchment.
- Zest and juice oranges. Set aside.
- Whisk flour, baking powder, soda, and salt.
- Mix butter and sugar until creamy. Add eggs, vanilla, zest, juice, and milk.
- Fold wet into dry gently with spatula. Don’t overmix.
- Pour batter into loaf pan, smooth top, tap twice.
- Bake 50–60 min. Check doneness with toothpick.
- Cool 15 min in pan, transfer to rack.
- Mix glaze ingredients and drizzle over cooled bread.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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