Orange Loaf

Orange Loaf

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"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
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

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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.


  • 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.


  1. 140 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 ...

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...

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...

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...

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...

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...

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