Reviewed: Oct. 28, 2009

This was a hit with my family and friends, goes well with a nice cup of coffee. I used vanilla yogurt instead of plain, and lemon instead of orange zest because it was all I had...came out great and very easy to prepare!

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sonia

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Oct. 25, 2009

More cake than bread, this was good but not really what I would normally eat for breakfast. It did seem rather dry at first, but it strangely moistened up the following day. The orange flavor was a bit weak, but then I did use dried orange rind rather than fresh.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Oct. 11, 2009

This is an interesting recipe, however, for some reason, mine lacked orange taste and it was quite dry. I might consider adding more orange juice the next time round.

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beautifuldisaster

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2009

Wow, what great taste! On my second go-round I also substituted some of the all-purpose flour with wheat flour. Wonderful, pound cake flavor that would be really good with fresh fruit and whipped cream. I added some orange zest to the glaze. Loved the glaze too.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Reviewed: May 4, 2009

Terrific! I USED HALF THE AMOUNT OF WHITE FLOUR, AND USED WHEAT FLOUR AS WELL. Very good!

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michelle

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Reviewed: Apr. 14, 2009

Very good! I substituted splenda for sugar and it turned out great.

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Tabitha King

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 26, 2009

Delicious!!! This reminds me of a pound cake my grandmother used to make. Definitely more cake like than a bread. It's sweet, moist and very good. I followed the recipe exactly. The glaze is yummy and I added a little more orange juice to it and glazed this while it was still warm. I can't wait to try a lemony version.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Mar. 3, 2009

I made orange yogurt muffins. YUMMMMM-E ! Baked for about 25min and they came out so moist.

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Sasha

Cooking Level: Beginning

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Reviewed: Mar. 2, 2009

This bread was good. I made it in little loaf pans so I could give it away. I difinitely liked making the glaze with fresh OJ from the orange that I used the peel from. It brought out that zang! Good recipe~

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Marissa

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Nov. 22, 2008

I just wasn't impressed with this.

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Julie

Cooking Level: Intermediate

Living In: Owosso, Michigan, USA

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Reviewed: Aug. 31, 2008

This definitely tastes better with the glaze. I covered the top with foil 3/4ths of the way through and I'm glad I did because it would have burned. I also thought this recipe was in need of some real vanilla. Thanks!

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Jun. 16, 2008

Let me qualify my 4-star rating--for taste and texture, this bread gets FIVE STARS! It was wonderful--sweet and tangy and moist. However, fair warning, I made the recipe as is and there was so much batter that it spilled over the single loaf pan that the directions specify. Next time, I will either make 2 smaller loaves OR bake it for less time in an 8 x 8 pan. That warning aside, I LOVED this bread (more like cake, really), and I am looking forward to trying variations--lemon/blueberry maybe??

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PrincessApril

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Feb. 28, 2008

I made 4 different types of mini loaves for my coworkers at Christmas time. this was by FAR the best one! The texture was so yummy and the icing, well it was the icing on top of the bread! Soooo goood!!!

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cook4deric

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Nov. 18, 2007

My kids & I have almost finished the whole loaf it is sooo good! It's texture is like a cake. The only change I made was I used vanilla yogurt instead of plain - it was what I had. Great flavor, great texture - a keeper. Thanks for sharing this recipe.

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luv2eat

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Reviewed: Oct. 7, 2007

After reviewing all of the recipe's for orange bread I chose this one, and was a little disappointed. The orange taste is so subtle you can hardly tell what kind of bread this is.

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DM

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Reviewed: Jun. 17, 2007

Wow! This was great, and so moist! We ate it without the glaze. I substituted soy yogurt for the yogurt, and for the butter, 1/3c vegan butter + 1/3c shortening.

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Laura W

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Albany, Oregon, USA

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Reviewed: Jun. 4, 2007

Very good- I just think it calls for way too much butter. I doubled the recipe but didn't double the butter. I didn't have enough orange peel so I added some orange extract. I used vanilla yogurt and decreased the sugar. I agree with some reviewers who say it is almost like a cake. The glaze makes it really good.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: May 14, 2007

Very nice sweet bread! I agree with reviewer who said this is a cross b/ a quick bread and a cake. I used lemon zest in lieu of orange because that's what I had...I think the glaze really makes the cake! I reduced the sugar a bit and the glaze really added a tangy/sweet combo that I thought was delicious. Also---baked mine in a 9 X 13 pan and it was done in 40 min.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Apr. 21, 2007

Mmmmmmmm good! I didn't make glaze, reduced sugar to 1 cup, used only 1 tsp baking powder and 1/3 cup margarine and it was awesome! I can't imagine using double the margarine... itll turn out as an oily cake. Yes, it was a cake, suprisingly soft and tender. I think I'll use cake flour next time to see how it'll turn out.

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mayura

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2007

This was pretty good. It's moist and easy as can be -- sort of a cross between a cake and a quick bread. I agree it doesn't need the glaze, although I used a bit. I think the crumb would have finer with only one leavener. If I make this again, it'll be with just baking powder. I can taste the baking soda.

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