Glazed Orange Loaf
This glazed orange loaf is sunshine in every slice! Fresh orange zest and juice give it a bright citrus flavor. It’s just like this incredibly popular Lemon Loaf. It’s the kind of quick bread you keep coming back to for just one more slice.
Why This Orange Bread is a Must-Make
Bright, real orange flavor: Fresh zest and juice bring a bold citrus punch. If you love my orange rolls, this loaf hits that same sunny, nostalgic note.
Soft, tender crumb every time: Thanks to the oil and buttermilk, it bakes up perfectly moist with a delicate texture that stays delicious for days.
That glaze takes it over the top: A simple orange glaze adds a glossy citrus layer and just the right touch of extra flavor.
Glazed Orange Loaf Ingredients
Use Fresh Orange Juice: Fresh-squeezed makes all the difference! Skip the bottled juice for the best flavor.
Zest: Rubbing the orange zest into the sugar releases the natural oils and really boosts that bright citrus flavor.
Milk: Use buttermilk, whole milk, or make your own buttermilk for this recipe.
For the Glaze: Add more or less orange juice to get the right consistency.
How to Make an Orange Loaf Cake
The hardest part of this recipe isn’t making it, it’s waiting for it to cool before slicing in. The smell alone pulls everyone into the kitchen, and once that glaze goes on, it’s hard to resist cutting “just one slice” before it even hits the table.
Whisk Dry Ingredients: Preheat the oven to 350ºF, then grease a loaf pan and set aside. I used an 8.5 x 4.5-inch loaf pan. In a medium bowl, add all-purpose flour, baking powder, and salt, then whisk to combine. In a large bowl, add the sugar and orange zest, then use your fingers to rub the zest into the sugar. This will release the oils in the orange zest.
Mix Wet Ingredients: Whisk in eggs, canola oil, orange juice, buttermilk, and vanilla extract.
Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
Bake: Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Once baked, let the orange loaf cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling.
Orange Glaze
Whisk: To make the glaze, whisk together powdered sugar, orange zest, and orange juice in a medium bowl until smooth and combined.
Drizzle: Pour the glaze evenly over the cooled orange loaf. Let the glaze set before cutting into slices and serving.
Must Have Tools For This Recipe
Microplane Grater: Makes zesting the oranges quick and easy.
Citrus Juicer: Helps get all the fresh juice out of oranges.
Loaf Pan: A light aluminum pan bakes best. If using glass or dark metal, lower the temp to 325°F and bake 5-10 minutes longer.
Glazed Orange Loaf
Equipment
Ingredients
Loaf Cake
1 ½ cups all-purpose flour1 teaspoon baking powder¾ teaspoon salt1 ¼ cups sugar2 tablespoons orange zest2 large eggs½ cup canola oil½ cup orange juice fresh squeezed¼ cup buttermilk or whole milk2 teaspoons vanilla extract
Orange Glaze
1 cup powdered sugar2 teaspoons orange zest2-3 tablespoons orange juice fresh squeezed
Instructions
Loaf Cake
Orange Glaze
Notes
Storing: Store leftovers in an airtight container at room temperature for up to 4 days.
Freezer: Cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze whole or sliced for up to 3 months.
Make Ahead: Assemble the batter in the loaf pan, cover, and refrigerate until ready to bake, up to 24 hours. Add about 5 minutes to the bake time.