Orange Quick Bread
This Orange Quick Loaf is soft, moist, and bursting with fresh citrus flavor from real orange juice and zest. With its tender crumb and lightly sweet, buttery taste, it’s the perfect easy bake for breakfast, brunch, or an afternoon treat.
Equipment
- 5-inch Loaf Pan
- Mixing Bowls (one large, one medium)
- Whisk or Hand Mixer
- Measuring Cups and Spoons
- Microplane or Fine Grater
- Spatula or Wooden Spoon
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup melted unsalted butter or neutral oil
- 2 large eggs room temperature
- ½ cup fresh orange juice
- 1 tablespoon orange zest
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting optional
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving a little overhang on the sides so you can lift the loaf out easily after baking.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the granulated sugar and orange zest. Rub the sugar and zest in between your hands until the orange zest infuses with sugar.
- Whisk together the granulated sugar and melted butter until well combined.
- Add the eggs, one at a time, whisking well after each addition so the batter becomes smooth and evenly blended.
- Stir in the fresh orange juice, sour cream or Greek yogurt, and vanilla extract until fully combined.
- Add the dry ingredients to the wet ingredients. Gently fold the batter together with a spatula or wooden spoon just until no dry streaks remain. Be careful not to overmix, as this can make the loaf dense.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the loaf cool in the pan for 10 to 15 minutes, then transfer it to a cooling rack.
- Allow the loaf to cool completely before slicing. If desired, dust with powdered sugar.
