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Getting ready to make this. Can the recipe be doubled or it is better to make two separate batches?
Hi Rozan, do you mean double the batter but still pour out into two different pans? That should work fine.
Flavour is wonderful. We made it today and have a tunnel in the middle running nearly the entire length. After poking holes and pouring the glaze over it, it all settled in that tunnel and made the Center soggy. Still tastes but why the huge air hole.
Hi Joanne, no idea why that happened!
Hi Elise,Just made this. Love the texture. For next time how do I infuse a more orangey flavor? Some juice or orange extract?
Hi Fiona, if you would like more orange flavor add more orange zest to the batter and add orange zest to the glaze.
On the orange bread recipe any you use flavor yogurt beside the plain yogurt. If I use flavor yogurt what is the best flavor that I can use to make this recipe.
Hello Josh, just use plain yogurt.
On the orange bread recipe can I use tang to keep this recipe instead of real orange juice. I want to make this recipe my own twist.
i wana omit the yogurt, but how much i have to add milk or orange juice?
Thanks a million. This recipe was amazing.we all enjoyed it and idefenitly will make it again and again!
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.
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.
I made this Sunday and it did not make it to Monday. This was really good, especially warm out of the oven. A great recipe.
I made this today. It was fantastic. I’ve actually been making a few recipes from your site thanks to my daughter who found it.
I’m debating subbing out the raisins for 1/4 coconut and adding a shot of Disaronno for additional flavor
I have tried the banana bread and lemon glazed bread and so far, this is the best bread I’ve made. My husband went nuts after the first bite :D
I just finished baking it! MMMMMM! It’s DE-LI-CIOUS! It took me a while to mix in all the ingredients, but it’s a simple recipe – and the outcome is wonderful.
Made this bread.. that actually has a texture of a pound cake yesterday and it was delicious with our coffee. Thank you for the recipe!!
This recipe is the best! To me, it’s more like a
pound cake. Definitely bakes like one. It’s moist & delicious. I added the glaze which really
compliments the ‘cake’. Can’t wait to make another!
Rainy day here in Malaysia and I decided to make this irresistible-looking orange bread. Wonderful recipe, Elise! I made some substitutions (sorry, can’t help the urge to tweak recipes!)
I soaked the raisins and some chopped prunes in rum; reduced the milk to 1/2 cup and added a scant 1/2 cup of orange juice plus a squeeze of lemon; zested a full lemon; used 1/2 cup of vanilla-scented sugar; added 1/4 tsp cardamom. It was half gone within 15 minutes of coming out of the oven!
Hi Elise, i wanted to make this tonight as muffins…i don’t have any yogurt can i use ricotta cheese instead or should i make it another day when I have the yogurt?
Hi Lillie, I don’t think substituting ricotta for the yogurt will work very well with this recipe. I would wait until you have some yogurt. ~Elise
I just made the orange bread and it tastes great. Just sweet enough, have some while it’s still warm! :)
I simply substituted the yogurt with buttermilk. The quick bread was so much like a pound cake with only 1/3 cup butter. This is an excellent recipe.
Can I substitute the yogurt with buttermilk? Since the latter is thinner than yogurt how much should I be using in this recipe? I have some buttermilk waiting to be used up.
Probably, but I’ve not done it myself, so don’t know what to tell you about the exact proportions. ~Elise
Hi, Elise. This was such a fast and easy recipe! I added the extra orange zest like you suggested but did not not chop the raisins. The bread was excellent, especially warm. I made one with the glaze and one without. We ended up putting the glaze onto the second loaf later as it really “makes” the bread. I found that dividing the batter between two glass loaf pans (approx. 4 1/2 by 7 1/2), the bread came out perfectly after 40 minutes. Even with dividing between the two pans, we got good sized loaves. I’m putting five stars next to the recipe. Thank you for sharing, as always.