This moist orange loaf is a lovely treat, perfect for breakfast or a snack! It’s packed with bright orange flavor and has a soft texture that will make your taste buds dance.
Making this bread is a breeze—just mix, bake, and enjoy! I love to slather mine with a bit of butter. Trust me, you won’t want to share! 🍊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your loaf. You can substitute with whole wheat flour for more fiber, but it may change the texture slightly. I find that a mix of both gives a nice balance!
Unsalted Butter: Butter adds richness and flavor. If you’re dairy-free, use coconut oil or a plant-based butter. Just make sure it’s softened for easy mixing.
Sour Cream or Yogurt: This keeps the loaf moist and adds a subtle tang. You can swap it with buttermilk or Greek yogurt if you prefer. Each substitution will give a slightly different taste and texture!
Fresh Orange Juice and Zest: Their bright flavor is key. If you need a substitution, bottled orange juice works in a pinch, but fresh is best for that zing. You can also add lemon for a different citrus twist!
How Do You Ensure a Moist Loaf?
To keep your orange loaf moist, the mixing method is important. Here’s how to get it right:
- Be gentle when mixing the wet and dry ingredients together. Overmixing can create a tough texture.
- Don’t skip the sour cream or yogurt—they add moisture!
- Check for doneness using a toothpick. If it comes out with a few crumbs, that’s perfect. If it’s dry, your loaf can become crumbly.
- Drizzle the glaze while the loaf is still warm; it seeps in a bit and keeps it even moister.
With these tips, your moist orange loaf will surely be a hit! Enjoy your baking! 🍞🍊
Moist Orange Loaf Recipe
Ingredients You’ll Need:
For the Loaf:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh orange juice (about 2 oranges)
- 1 tbsp orange zest (from about 2 oranges)
- 1/2 cup sour cream or plain yogurt
- 1 tsp vanilla extract
For the Orange Glaze:
- 1/2 cup powdered sugar
- 2-3 tbsp fresh orange juice
How Much Time Will You Need?
This delightful orange loaf takes about 15 minutes to prepare, plus 50-60 minutes of baking time. After that, you’ll want to let it cool for at least 10 minutes (not too long, I promise!). Just a little patience, and it’s worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to make sure your bread comes out easily once baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to aerate the flour and blend the leavening agents evenly.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is essential for a tender loaf!
4. Add Eggs and Flavor:
Beat in the eggs one at a time, ensuring each one is fully mixed before adding the next. Then mix in the orange zest and vanilla extract for that lovely citrus aroma.
5. Combine Wet and Dry Ingredients:
Now, alternately mix in the dry ingredient mixture and the orange juice mixed with sour cream, starting and ending with the dry ingredients. Stir gently until just combined to keep the loaf soft!
6. Pour and Bake:
Pour the batter into the prepared loaf pan and smooth the top. Pop it in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Glaze:
Allow the loaf to cool in the pan for about 10 minutes. Meanwhile, whisk together the powdered sugar and orange juice to make your glaze. Once the loaf has cooled slightly, remove it from the pan and place it on a wire rack. Drizzle the glaze over the warm loaf to soak in that orange goodness!
8. Slice and Serve:
Let the loaf cool completely before slicing. Enjoy every slice of your moist, flavorful orange loaf—it’s perfect for sharing with friends and family!
Happy baking! 🍊🥖
FAQ for Moist Orange Loaf Recipe
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for extra fiber. However, keep in mind that it may alter the texture slightly, making it denser.
How Can I Store Leftover Orange Loaf?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it again!
Can I Omit the Glaze?
Absolutely! If you prefer a less sweet option, you can skip the glaze. The loaf is delicious on its own, or you could serve it with a dusting of powdered sugar for a simple presentation.
How Do I Know When the Loaf is Fully Baked?
The best way to check if the loaf is done is by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If there’s batter sticking to it, give it a bit more time in the oven.
