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Orange bread loaf cake, partially sliced and topped with glaze, on a white platter. Two fresh oranges are in the background.

Easy Orange Bread

Chrysti Benner
This simple yet delicious orange loaf cake is a quick bread that can serve double duty as breakfast or dessert. With citrus in the cake and the glaze, it's a refreshing treat any time of day!
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Prep Time 20 minutes
Cook Time 55 minutes
Course Bread, Breakfast, Dessert, Desserts
Cuisine American
Servings 8 Serivngs
Calories 473 kcal

Equipment

Ingredients
  

For the Loaf:

  • 1 cup sugar
  • 1 tablespoon orange zest
  • 1/2 cup sour cream
  • 3 eggs
  • 3 tablespoons orange juice (freshly squeezed)
  • 2/3 cup vegetable oil
  • 1/2 teaspoon orange extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons orange juice (freshly squeezed)
  • 1 teaspoon orange zest (optional, for sprinkling over glaze)

Instructions
 

For the Loaf:

  • Preheat oven to 350F. Spray an 8x4" pan with baking spray, such as Baker's Joy, or grease and flour the pan. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine sugar and orange zest. Using your fingers, rub the zest into the sugar, until it's evenly distributed and the sugar is orange scented and pale orange in color.
  • Add the sour cream and eggs to the bowl, mixing well on mediu-low speed to combine.
  • Add fresh orange juice, oil, and orange extract. Mix on low speed until incorporated.
  • Add the flour, baking powder, baking soda, and salt. Mix on low speed just until the dry ingredients are evenly incorporated. Scrape down the sides of the bowl as needed.
  • Pour the batter into the prepared loaf pan. Bake in preheated oven for about 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let the loaf cool in the pan for about 15 minutes, then run a knife along the edge of the loaf to ensure it's loosened from the pan. Transfer to a wire rack to cool completely.

For the Glaze:

  • Once the loaf is cooled, prepare the glaze by combining the powdered sugar and orange juice in a small mixing bowl. Whisk together until smooth.
  • Drizzle the glaze over the cooled loaf. If desired, sprinkle some orange zest on top of the glaze before it hardens. This just gives an extra pop of color and flavor.
  • Let the glaze set for about 15-20 minutes, until it hardens to a satiny finish. Then slice, serve, and enjoy!

Notes

  • Store loaf at room temperature for up to 3-4 days. I like to use this loaf keeper for easy storage.
  • If you want to freeze this loaf, I recommend doing so prior to adding the icing glaze. Wrap the completely cooled loaf well with plastic wrap, then freeze. When ready to serve, thaw at room temperature, then prepare the glaze and drizzle over the top of the thawed loaf.

Nutrition

Serving: 1gCalories: 473kcalCarbohydrates: 63gProtein: 5gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 70mgSodium: 215mgPotassium: 94mgFiber: 1gSugar: 41gVitamin A: 204IUVitamin C: 7mgCalcium: 75mgIron: 2mg
Keyword easy orange bread, easy orange loaf, glazed orange bread, glazed orange loaf, orange bread, orange bread with icing, orange loaf cake
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