Orange Loaf

Orange Loaf

107 Reviews 22 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Recipe by  Carol

“This is an easy loaf to make.”

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Adjust Servings

Original recipe yields 1 loaf



  1. Stir together flour, baking powder, salt, and nuts.
  2. In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
  4. Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.

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Reviews (107)

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It's barely the beginning of the fall baking season and I'm already a little weary of the pumpkin, cinnamon, maple and other typical fall baked treats. This was a refreshing break. As this was baking I already decided it was worth it for the aroma alone - SO fragrant of fresh orange. It must have been a combination of the recipe itself, my adding two tablespoons of vegetable oil to ensure a moist cake, and cutting back on the baking time by several minutes that I did not experience the dryness other reviewers reported. This cake is soft, with a dense but tender crumb, very light, buttery (I did use butter rather than the margarine called for) and prominently, pleasantly orange. The term "glaze" in the recipe is misleading, as this is really not a glaze at all. It's actually a flavored simple syrup that soaks into the cake, infusing it with added moisture and flavor and should not be skipped or altered. A delightful change from heavily spiced, heavily frosted or overly sweet treats. Delicious, satisfying and very pretty too. Whether or not the the cake would turn out as good and moist without the 2 T. of oil I added, I'm not sure - what I do know is that if you add it, you won't be sorry. And be careful not to overbake!



The flavor of this bread was oh so orange! Quite delightful. However, I'm giving it 4 stars because the "glaze" was too liquidy to be considered a glaze. I followed the recipe exactly and it made so much that I think it calls for reducing the "sugared juice" in the pan to thicken it into a glaze. Otherwise it was very good! Update: Made it again and this time simmered the glaze until it redused to about half and then removed the bread from pan and brushed it on. Came out much better! 5 Stars! On a side note, I accidently added only 1/2 cup sugar to the bread and it still came out delightful! Great way to cut back!



Every Christmas for as long as I can remember, my mother makes orange loaves and delivers them to the neighbours. She was improvising on another loaf recipe, though, and most often the loaves would fall, although they tasted great! I took her recipe, and came on-line. Lo and behold if this orange loaf isn't EXACTLY the same as mom's, except for a bit of extra flour, which is all that was needed to keep it nice and rounded on the top. I emailed mom with the recipe, which she used this year. Thanks for helping improve on one of my favourite Christmas traditions! As for the glaze, Mom's loaf only called for half of this one, and I thought the amounts listed here would make way too much. I made 2 loaves at once---one with only half the glaze(like mom's), and one as this recipe calls for. I liked this one the best. It made the loaf nice and moist. Just be sure to let the loaf sit as required to let the glaze soak in. Thanks again-- this is a great loaf, and I've made 8 of them to give away in the last month, following in my mother's footsteps.

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Amount Per Serving (12 total)

  • Calories
  • 277 cal
  • 14%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 40 g
  • 13%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 278 mg
  • 11%

Based on a 2,000 calorie diet



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Cranberry Orange Loaf


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Apple Loaf