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Orange Loaf

"This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love."
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1 h 25 m servings 277 cals
Original recipe yields 12 servings (1 loaf)


  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir together flour, baking powder, salt, and nuts.
  2. 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.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
  4. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 132
  1. 159 Ratings

Most helpful positive review

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

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

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 ...

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...

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...

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...

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 ...

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...

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...

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...

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...