This loaf was outstanding! My husband loved it! I used butter instead of magarine and reduced the orange zest to like 1/2 because I couldn't get any more off the Valencia orange I was using. I sent some over to the neighbor, an elderly couple, and they loved it too!

I used this recipe for muffins. They were awesome!

Mine turned out really dry. I think I may increase the butter next time. The taste was really good and had great organge taste. Just crumbly and dry

I hadn't had orange loaf since I was a child until I came across this. I've made it twice now, and it's easy and delicious, though I agree with some reviewers about the glaze being a bit much. Next time I think I will try to cook it longer to reduce it, as some have suggested. If that doesn't work, I'll just use less.

Delicious! I added about a tablespoon of honey to the glaze to thicken it up a bit. Excellent, it is my hubby's new favorite!

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 made so much that I think it calls for reducing the "sugared juice" in the pan to thicken it into a glaze. Otherwise it was very good! Update: Made it again and this time simmered the glaze until it redused to about half and then removed the bread from pan and brushed it on. Came out much better! 5 Stars! On a side note, I accidently added only 1/2 cup sugar to the bread and it still came out delightful! Great way to cut back!

WOW! what a phenominal cake (LOAF) !! I doubled the recipe as I am doing some holiday baking and boy-oh-boy will I be proud to give this away! I made two loaves and a couple mini-bundt cakes. The glaze did not turn out as thick as I expected so maybe I did not get it hot enough or cook it long enough, so maybe someone could elaborate on that for me. WILL definitely make this again, hubby is going to LOVE it!

The loaf looked good but just didn't taste so great. It was missing something. Maybe the orange zest that I omitted since I didn't have any. The glaze never thickened and it was more like OJ consistency. If I make this again I may just use powdered sugar for the glaze instead of reg sugar.

This loaf really is quick and easy to make. I double the recipe and baked two loaves at once to save energy. The glaze really gave the loaves an extra burst of citrus flavor. My only complaint was they were a little bit crumbly right out of the oven (I was very impatient to try them!) However, after sitting in the fridge over night they were just fine. They were very moist and a big hit with my family!

this was really good, like a orange pound cake, the sauce made the bread. Was a good breakfast treat.

Meh, nothng special. It got eaten but not with any great excitment. The topping was probably the best part, I definately wouldn't recommend skipping it.

makes a great loaf with an intense orange flavor. i really like it!

Oh so good. I didnt have any trouble with this being dry. Although I like the glaze think I might use an orange frosting next time as this is more like a cake than a quickbread. Thanks.

I have been craving for orange flavour cake/bread and I get my satisfation from this loaf as the loaf itself is not sweet and the sweetness came from the glaze. Thank you so much Carol for this recipe.

Absolutely delicious! My baby boy loves it, too. :)

This was very easy to make and had a nice aroma. My boyfriend thinks it's ok and my mother likes it. For some reason, the taste reminds me of cereal which I'm not too fond of. I may make it again at a later date.

Pretty tasty! I baked it for an hour and that was too long -- I'll go for 50 minutes next time. Also, I liked the glaze soaked into the bread, but I wanted it a bit thicker on the top, so I mixed up a separate glaze: 1/8 c. orange juice concentrate and 1/8 c. orange juice, then stirred in powdered sugar until it was sweet and thick. Thanks for a great recipe!

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 would be pretty dry without the glaze so I wouldn't recommend skipping it. I thought that 1/4 cup sugar wasn't enough to make a syrupy glaze so I increased it to 1/2. I also added the juice from 1/2 a lemon, which made the glaze more tart and citrusy. I didn't use all of it on the loaves because I was afraid to make them too soggy, but I think I probably could have used it all without a problem.

killer recipe-- I used pecans instead of walnuts.