When my mom wanted something homemade to give at the holidays, she baked quick breads, and this old-fashioned orange bread from her recipe box is one of my favorites. Orange juice, fresh zest, and a little orange marmalade give it real orange flavor in every bite, toasted pecans add crunch, and a simple orange glaze finishes it off.
A couple of other favorites from her recipe box are Lemon Pie made with Sour Cream and this Old-fashioned Apple Cake. Cranberry Cream Cheese Bread also makes a great gift.
Why We Love This Orange Bread
- Orange flavor three ways - Juice, zest, and marmalade all go into the batter, so it tastes like orange, not just sweet.
- One bowl, no mixer - This orange quick bread gets whisked and stirred together by hand.
- Made for gifting - It wraps up beautifully and keeps for a couple of days, just like the quick breads my mom gave every holiday.
Orange Bread Ingredients
- Orange Juice and Zest - Fresh or store-bought juice both work, but buy two oranges either way. The zest is where most of the orange flavor comes from, and you'll need about 3 tablespoons total for the bread and the glaze.
- Orange Marmalade - This is what makes this bread a little different. It adds extra orange flavor and little bits of peel. I use whatever marmalade I have on hand.
- Baking Powder - Yes, it's 4 teaspoons. That's not a typo.
- Pecans - Chopped, toasted pecans add crunch and a nutty flavor.
How to Make Orange Bread
Preheat the oven to 350°F and coat a 9x5-inch loaf pan with nonstick cooking spray.
In a large bowl, whisk the egg, then add the orange juice, orange zest, and sugar and whisk until well combined.
Add the flour, baking powder, and salt, and stir just until you don't see any dry flour. Overmixing can make quick breads tough.
Stir in the orange marmalade, melted butter, and pecans.
Spoon the batter into the prepared pan and smooth the top. Let it rest for 30 minutes before baking. I never skip this step.
Bake for 35 to 40 minutes, and start checking at 35 minutes. The bread is done when a toothpick inserted in the center comes out clean.
For the orange glaze, stir the orange zest into the powdered sugar, then add the orange juice a little at a time until the glaze is smooth and pourable.
Pour the glaze over the orange bread while it's still slightly warm.
Once the glaze has set, slice and serve.
Mom Tip
Grab the bag of pecans that's already toasted. It saves a step, and toasted pecans have so much more flavor. And start checking your bread at 35 minutes, since every oven is a little different and you don't want to overbake a quick bread.
Orange Bread FAQs
A 9x5-inch loaf pan.
Yes. Just pick up a couple of fresh oranges for the zest. That's where most of the orange flavor comes from.
Since it keeps 2 to 3 days at room temperature, you can bake it a day or two before giving it. Wrap it well so it stays moist.
How to Store Orange Bread
Wrap the loaf in plastic wrap or keep it in an airtight container. It keeps for 2 to 3 days at room temperature or 4 to 5 days in the refrigerator.
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Complete Recipe
Glazed Orange Bread with Pecans
Equipment
- 1 9 by 5-inch loaf pan
Ingredients
For the orange quick bread
- 1 Egg
- 6 tablespoons Orange Juice
- 2 tablespoons Orange Zest
- ¼ cup Sugar
- 2 cups All-Purpose Flour sifted
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 3 tablespoons Orange Marmalade
- ⅓ cup Butter melted
- ½ cup Pecans chopped, toasted
For the orange glaze
- 1 cup Powdered Sugar
- 2 tablespoons Orange Juice
- 1 tablespoon Orange Zest
Instructions
- Preheat the oven to 350 degrees F.
- Coat a loaf pan with non-stick cooking spray.
- In a large bowl, beat egg and add the orange juice, orange zest, and sugar. Mix well.
- Next, add the flour, salt, and baking powder. Mix the wet ingredients with the dry ingredients just until combined.
- Stir in the orange marmalade, melted butter and pecans.
- Spoon batter into a prepared bread pan. Let rest for about 30 minutes.
- Bake for 35 to 40 minutes. A toothpick will come out clean when inserted into the center of the bread when it is done.
- In a small mixing bowl, prepare the glaze. Add the orange zest to the powdered sugar. Add just enough orange juice to get a smooth, simple orange glaze.
- Pour the orange icing over the top of the bread while it is still slightly warm.
- Serve and enjoy!
Notes
- Buy two fresh oranges for the zest, even if you're using store-bought juice. You'll need about 3 tablespoons of zest total.
- Use a 9x5-inch loaf pan and start checking for doneness at 35 minutes.
- Don't skip the 30-minute rest before baking.
- Store covered at room temperature for 2 to 3 days, or in the refrigerator for 4 to 5 days.
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