-
-
My review
Orange Loaf
Carol
"This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 25 m servings 277Original recipe yields 12 servings (1 loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Stir together flour, baking powder, salt, and nuts.
- In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
- Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 153183 Ratings
-
-
-
-
-
Most helpful positive review
10/12/2010
It's barely the beginning of the fall baking season and I'm already a little weary of the pumpkin, cinnamon, maple and other typical fall baked treats. This was a refreshing break. As this was ...
Most helpful critical review
7/9/2011
This needed more orange flavor. I added fresh oranges and extra orange zest, still not enough flavor. I was expecting more of a sweet cake, but it was somewhat bland.
Most helpful
Most positive
Least positive
Newest
10/12/2010
It's barely the beginning of the fall baking season and I'm already a little weary of the pumpkin, cinnamon, maple and other typical fall baked treats. This was a refreshing break. As this was ...
12/28/2001
Every Christmas for as long as I can remember, my mother makes orange loaves and delivers them to the neighbours. She was improvising on another loaf recipe, though, and most often the loaves w...
12/6/2007
The flavor of this bread was oh so orange! Quite delightful. However, I'm giving it 4 stars because the "glaze" was too liquidy to be considered a glaze. I followed the recipe exactly and it mad...
12/30/2003
This first time I made this, I think I must have accidentally used too much flour, because I felt it was too dry. I just made it again, but this time I used pineapple juice instead of orange ju...
1/23/2011
This is one of the best "breads/cakes" i've ever made. I made the recipe just as it reads until I got to the glaze. I added about 6-8oz of orange marmalade in a sauce pan first, then added the ...
2/8/2011
My husband said the bread was good but not "out of this world." I added a little extra orange juice to the bread and halved the sauce/glaze. If I were to make it again, I might increase the am...
6/8/2003
Very good. Much like a pound cake which is what I wanted. I used an 8x8 square dish and only baked for 45-50 minutes. The glaze came out fine but I wish I had made it thicker by letting it si...
1/11/2012
Thanks for the fantastic recipe for Orange Loaf, Carol~!! I agree that using butter is better for bringing out the orange taste. Besides, I have added an extra of 2T olive oil, as suggested by a...
9/19/2004
This is a nice loaf. I made it in 3 mini loaf pans and they took about 40 minutes to bake. I added 1/4 teaspoon of orange extract to the batter along with the rind and orange juice. The loaves w...