- April 7, 2014
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We love a good sweet bread here. They make a great alternative to cereal for a quick breakfast. We love banana bread, maple bread, blueberry bread, just about all of them!
This is our newest favorite, with oranges being in season right now.
Orange bread, like many in this category, can be made as a loaf or as muffins. I prefer to just make a loaf these days but only because greasing the muffin tins makes me crazy. I know, I could just as easily used muffin tin liners, but I didn’t have any.
Anyway, on to the goodness of the actual recipe. This is a groat one for little chefs to try out because it is basically kid proof.
Start by preheating your oven to 350 degrees.
In the bowl of your stand mixer, cream butter and sugar until it becomes light, fluffy and pale. Turn down your mixer speed and add your eggs one at a time. Pour in your yogurt and allow the mixer to run for a few minutes to fully incorporate.
With the mixer on low add your orange juice and orange zest.
Add flour, baking powder, baking soda and salt slowly to the butter mixture. Mix until thoroughly combined.
Pour your batter into a prepared loaf pan. I tend to use two small loaf pans instead of one large one. This way I can freeze one loaf for another day.
Cover your pans loosely with foil and bake for approximately 50-60 minutes, or until a toothpick comes out clean.
Cool for at least an hour before glazing.
To make your glaze, mix sugar and orange juice one table spoon at a time until you get a glaze consistency. Once you get it the way you like, add the orange zest. You can also use orange oil instead of the zest if you don’t like the look of the little orange flecks. I love them, so that’s what I use.
Place paper towels under your cooling rack, and then drizzle the glaze over the bread.
2/3 cup unsalted butter
1 1/4 cup sugar
2 eggs room temperature
1/2 cup orange juice (freshly squeezed if possible)
Zest from one orange
1/2 cup vanilla yogurt
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup powdered sugar
3 tablespoons of orange juice
Zest of orange