This orange loaf combines bright orange flavor with a sweet, moist, and tender quick bread covered in a simple orange icing. It’s a delicious afternoon snack, sweet breakfast or brunch, or addition to any party.
When we were growing up, our mom made all kinds of quick breads and cakes. From banana bread to coffee cakes, there was always something sweet available for breakfast or when we got home from school. We never lost our love for those flavors, and today, we make plenty of our own varieties for our families. From blueberry streusel cake to cranberry walnut bread or lemon pound cake, just to name a few, we’re always making a sweet, delicious loaf for our loved ones. Now, we’ve added a new one to our rotation with this easy, delicious orange loaf.
Why You’ll Love This Orange Loaf Cake
- Simple Ingredients: This loaf is made with simple, basic baking ingredients.
- Easy: Like all quick bread recipes, this one just requires a little mixing and baking.
- Bright Flavor: The orange zest and juice in the cake and icing deliver a huge punch of flavor in every bite.
- Moist and Tender: The buttermilk and citrus make the loaf super moist and tender.
Ingredients
Orange Loaf
- Orange Zest and Juice: Orange zest and juice give the loaf a big punch of orange flavor.
- Butter: Butter gives the loaf a rich, buttery flavor.
- Buttermilk: Buttermilk adds a subtle tang and makes the loaf super tender.
- Vanilla: Vanilla adds a deep, rich note that complements the acidity in the loaf.
Orange Icing
- Orange Zest and Juice: Orange zest and juice give the icing tons of orange flavor.
- Powdered Sugar: Powdered sugar adds sweetness and gives the icing its body.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Lemon Loaf: Use lemon juice and zest to make a lemon loaf.
- Berries: Add your favorite berries for a berry orange loaf.
- Nuts: Try adding your favorite nuts for more flavor and crunch.
How to Make This Orange Loaf
1: Step 1 – Whisk the dry ingredients in a medium bowl and set aside.
2: Step 2 – Beat the butter and sugar until light and fluffy. Then, add the eggs, orange juice and vanilla, and beat again.
3: Step 3 – Alternate adding about half the flour and half the buttermilk to the dry ingredients, mixing until all the ingredients are just combined.
4: Step 4 – Pour the batter into a prepared loaf pan and bake until a toothpick inserted into the center comes out mostly clean.
5: Step 5 – Remove the loaf from the oven and let it cool in the pan for 5 minutes. Then, turn it out onto a wire rack to continue cooling.
6: Step 6 – Combine the icing ingredients in a small bowl. Then, spoon the icing over the loaf and enjoy!
Storage
Store this orange loaf in an airtight container at room temperature for up to 4 days. You can refrigerate it for up to a week or, for longer storage, freeze it for up to 2 months wrapped in a double layer of plastic wrap and a layer of foil.
Bring the loaf to room temperature before serving.
What to Serve with This Iced Orange Loaf
Serve this as an afternoon snack or a sweet breakfast with a glass of milk or a cup of coffee. It’s also a great addition to a larger breakfast or brunch alongside your favorite savory dishes like hash brown breakfast casserole, pancake sausage bites, or bacon egg and cheese crescent rolls.
Tips
- Bring your eggs and buttermilk to room temperature for easy mixing and the best loaf texture.
- Mix your ingredients until just combined to limit gluten and make the most tender loaf possible.
- Spoon the icing over the orange loaf while it’s still just a little warm, so the icing can easily flow over the top of the loaf.
FAQ
Some people call it a quick bread, while others call it a cake. In either case, it’s a sweet baked good made with orange juice and zest.
Mix your wet and dry ingredients until just combined to limit gluten and promote a tender loaf. It’s also important not to overbake the loaf and dry it out. Remove it as soon as a toothpick comes out mostly clean.
The usual culprit for a dry loaf cake is using too much flour. Never scoop your flour out directly with the measuring cup. Instead, loosely spoon it into your measuring cup and level it off with a knife.
Try This Orange Loaf Today!
This orange loaf cake is so moist and tender, and it’s loaded with tons of orange flavor. It’s an easy, delicious, and sweet treat that’s the perfect afternoon snack, a sweet addition to breakfast or brunch, or at any party. Give it a try, and we know you’ll fall in love with it!
More Delicious Quick Bread & Cakes You’ll Enjoy
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Orange Loaf
Ingredients
Orange Loaf
- 1 ½ cups all purpose flour
- 1 tablespoon orange zest
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup butter, room temperature
- 2 large eggs
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Icing
- 1 cup powdered sugar
- 2 ½ tablespoon orange juice
- 1 tablespoon orange zest
Instructions
- Preheat the oven to 350 degrees and spray an 8×4 loaf pan with non-stick cooking spray.
Orange Loaf
- In a medium bowl, whisk flour, baking powder, salt and orange zest together until combined
- In a large bowl, beat butter and granulated sugar together until light and fluffy.
- Add eggs, orange juice and vanilla extract. Beat until combined. .
- Alternating flour mixture and buttermilk, add about half the flour mixture, mix just until combined then add half the buttermilk and mix just until combined. Repeat flour and buttermilk just until combined.
- Pour batter into the prepared loaf pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out mostly clean.
- Remove from the oven and let sit in the pan for 5 minutes then transfer to a wire rack to cool.
Icing
- In a small bowl, add powdered sugar, orange juice, and orange zest. Stir until combined.
- Spoon icing over the orange loaf and enjoy.
Notes
- Bring your eggs and buttermilk to room temperature for easy mixing and the best loaf texture.
- Mix your ingredients until just combined to limit gluten and make the most tender loaf possible.
- Spoon the icing over the orange loaf while it’s still just a little warm, so the icing can easily flow over the top of the loaf.
