This is probably the best loaf I have ever had. Period.
I don’t make loaves very often, besides a zucchini loaf I absolutely love. I find I can never get through them before they dry out, since Carl has some kind of aversion to anything called a “loaf”. Put the same ingredients in muffin or scone form and he’s all over it, but a slice of loaf? No, thank you.
Until this loaf, at least.
This is perfect for spring, and, because it’s made with oranges which are available year round, it would be a beautiful way to warm up a dreary winter day. In fact, it was a perfect way to warm up a dreary spring day today after a morning of watching my daughter play soccer in the rain while trying to keep the baby reasonably dry, making bathroom trips with my newly toilet-trained 2-year-old, and rescuing said 2-year-old from fancy face plants in the sopping wet grass. Needless to say, we all needed some dry clothes and happy food when we got home.
I love oranges because in my mind they’re the much less aggressive citrus sibling. As much as my husband and daughter love lemon everything, I love the slightly more subtle flavour of orange – fresh, but not overpowering; bright, but not glaring. Soft, moist, cake-like, and full of orange and vanilla flavour, this sunshine-y loaf is sure to please any citrus lover, no matter how aggressive. And the glaze, obviously, takes it over the top and is an absolute must in my books! I love grapefruit as much as I love orange and I think this would make a lovely grapefruit loaf if you wanted to substitute. (Yes, I say lovely. Call me a Grandma if you want.)
You don’t need a mixer or anything fancy for this – just an arm, a spoon, and a couple of bowls. You might even have all the ingredients on hand already. My kind of simple weekend baking!
Enjoy :)
- 3 large eggs
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 2 tsp vanilla
- 1½ cups all purpose flour
- 1 Tbsp grated orange zest
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup light (5%) sour cream (NOT fat free)
- ¼ cup fresh orange juice
- GLAZE:
- 1 cup icing sugar
- 3-4 tsp orange juice
- ½ tsp orange zest
- Preheat oven to 350 degrees. Thoroughly grease a 9x5" baking pan and set aside.
- In large bowl, whisk together eggs and sugar until combined. Whisk in oil and vanilla.
- In a separate bowl, mix together flour, baking powder, baking soda, and salt. Stir in egg mixture, alternating with sour cream, making two additions of each and stirring after each addition. Stir in orange juice thoroughly.
- Spread in prepared pan and bake for 42-47 minutes, until a tester comes out clean from the center.
- Let cool in pan on rack for 10 minutes, then loosen edges with a knife, remove, and let cool completely on wire rack.
- When cool, combine glaze ingredients until desired drizzling consistency and pour over the loaf, spreading to cover the top and letting it run down the sides.
- Garnish with additional orange zest, if desired.
I love the texture of this loaf and think it would be delicious without orange for strawberry shortcake.
I’m wondering if you would need to add any liquid if omitting the orange juice.
The orange loaf is wonderful!
Do you know if it freezes well?
I’ve made this once for my in-laws when they stayed at our house and took care of our baby for us. They loved it. Now I’m going to make it for a new mama, but would like to freeze it for her.
Thanks!
I’ve made this about 3 times now since we’ve been on shelter in place, so obviously it was a hit at my house. We’ve had it with and without the glaze. I wish the cake had more orange flavor though. It’s not too difficult to make either. I will be making it again!
Glad you’re enjoying it!! Orange is definitely not as strong a flavour as lemon – you could add some lemon zest to boost the citrus flavour, or you can buy orange extract (by the vanilla and almond extracts) if you want to give it more flavour!
Does this icing become hard enough to wrap it up in food plastic wrap?
Yes it does! You can also refrigerate the loaf with the glaze to speed it up.
Hi…I’m trying this loaf for the first time. It will be given as a hostess gift.
hopefully they will love it! I was just not sure when to add the orange rind in cake batter. It did not specify. I decided to add it in with the juice!
Thanks for the recipe. Will let you know when we try it!
When I add orange zest, I mix it in to the flour to distribute it well. I have found that if I just toss it in with the liquids and then into the flour, the little bits tend to stay in a lump.
I love that the name of this loaf. It’s definitely fitting!
And I haven’t had an orange loaf, or orange anything, in ages. I need to change that! This sounds so cheery and happy. I want some! :)
This has just come out of the oven and smells out of this world!! I won’t tuck into it until tomorrow when my neighbor comes round for a cuppa, but I can tell you that the batter tasted AMAZING. The sour cream must be the secret ingredient…..deLISH.
Yes, I love the moist crumb sour cream gives to baking! This is just as good the second day…enjoy :)
I’m usually more of a lemon lover than an orange lover, but I do adore both and your loaf looks SO good. I could go for a slice right now!
Oh, this is gorgeous!! (Even though it’s not made with the aggressive lemons.) :D
Your husband is right, the word “loaf” is kind of off-putting. Now I’ll have to think of a replacement – I’m still trying to think of a substitute for the word “moist.”
Oh I can’t tell you how often I want to describe something as moist without using that awful word! If you come up with a good substitute, please share!
Oh wow! The crumb on that loaf looks AMAZING. This is my kind of sweet bread!! I get you with loving orange over lemon – me too! ;)
I love such orange or lemon pound cakes! Yours looks sunny and lovely!
Yum! If this is the perfect loaf, I must make it!
This lovely citrus loaf looks like it just radiates sunshine and happiness!! I will definitely be making this. It sounds just fantastic.
Looks delicious! I will definitely try it :)
This looks so good! I can’t wait to try it!