Orange Bread

Photography Credit: Elise Bauer

Feeling the winter blues? There’s nothing like brightening up a cold day with a a loaf of citrusy zesty orange bread.

Unlike much of the country, Sacramento isn’t blanketed in snowy white in the dead of winter. We are blessed instead with plenty of green, with flowery shows of red and pink from camellias, and displays of bright orange and yellow from the grapefruit, lemons, kumquats, and oranges decorating the citrus trees that grow everywhere around here.

Citrus season is the winter, and when nothing else seems to want to grow, we have an abundance of fruit.

For this recipe I used a couple navel oranges from our tree, but truly any orange will do. It’s the zest that has the highly flavorful orange oil that you need for this quick bread.

Orange Bread Recipe

  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Yield: Makes one loaf


  • 1/3 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 Tbsp orange zest (or more for more intense orange flavor)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup plain yogurt
  • 1/2 cup golden raisins, chopped

Optional Glaze

  • 1 teaspoon lemon juice*
  • 1 teaspoon orange juice
  • 1/3 cup powdered sugar (confectioner's sugar)

*If you happen to have Seville oranges, or sour oranges, use this juice instead of the lemon juice.


1 Preheat oven and prepare loaf pan: Preheat oven to 350°F. Butter a 4x8-inch loaf pan. To make it easier to remove the loaf from the pan, you may want to lay down a wide strip of parchment paper, along the length of the bottom of the loaf pan, and up the narrow sides. Butter this as well.

2 Beat butter, sugar, eggs, zest: Beat the butter until fluffy, about 2 minutes on high in an electric mixer. Add the sugar and beat for an additional 2 minutes. Add the eggs, one at a time, beating until completely incorporated after each addition. Beat in the orange zest.

3 Whisk together dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.

4 Add yogurt and dry ingredients to butter sugar mixture: Add the yogurt and dry ingredients by thirds, starting with the yogurt, alternating the additions. Beat only until just incorporated. Mix in the golden raisins.

5 Pour batter into loaf pans and bake: Immediately pour batter into prepared loaf pan. Place in middle rack of 350°F oven. Bake for 45-50 minutes*, until a skewer inserted into the center comes out clean.

6 Cool: Cool on a rack in the pan for 5 minutes. Then remove the loaf from the pan and cool for another 10 to 15 minutes.

7 Prepare glaze: While loaf is cooling, prepare optional glaze if using. Whisk together the lemon juice, orange juice, and powdered sugar until smooth and there are no lumps. Place loaf on a serving plate. Use a toothpick or skinny skewer to poke holes in the top of the loaf and drizzle the glaze over the loaf.

*If you are using a 5x9 loaf pan, the loaf will be done earlier. Check at 40 minutes. You can use this recipe for muffins, in which case the cooking time should be 20-25 minutes.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Orange Bread on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!


Cranberry Orange Nut Bread here on Simply Recipes

Glazed Lemon Bread here on Simply Recipes

Sweet Orange Cinnamon Pull Apart Bread from How Sweet It Is

Blood Orange Loaf Cake from Annie's Eats

Orange Bread

Showing 4 of 46 Comments

  • Fiona

    Hi Elise,
    Just made this. Love the texture. For next time how do I infuse a more orangey flavor? Some juice or orange extract?

  • samaneh

    i wana omit the yogurt, but how much i have to add milk or orange juice?

  • samaneh

    Thanks a million. This recipe was amazing.we all enjoyed it and idefenitly will make it again and again!

  • Jen

    This is a terrific recipe! I should note this freezes exceptionally well. I made this two months ago, wrapped it in foil, and then placed it in a freezer bag. When my family consumed this today, it tasted wonderful. I deviated just a bit from the recipe in terms of using the only yogurt I had on hand, which just happened to be an orange creme-y type yogurt. I omitted the raisins since I had none, but I did prepare this with the glaze. I agree with another reviewer who mentioned that poking holes with toothpicks looks a bit unusual, so I just wish there was a more attractive way to apply the glaze. I’m so glad I found this recipe; thank you.

  • Paul

    Having recently found some lovely Meyer lemons at TJ’s, I made this into Meyer Lemon Bread. The recipe is unchanged except for using Meyer lemon zest (I like a lot, like 2 Tbs.) and pure Meyer lemon juice for the glaze. Excellent! Do give it a try.

View More Comments / Leave a Comment