Move over banana bread because there’s a new favorite in town. With a bright and fresh orange flavor, the real question will be whether you want to enjoy this for breakfast or dessert.

Prep time: 15 minutes

Cook time: 50 minutes

Servings: 6-8


  • 2 cups cake flour
  • 1 1/4 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup plus 2 tablespoons orange juice
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, lightly beaten
  • 2 tablespoons freshly grated orange zest
  • 1 cup powdered sugar


For the bread:

Preheat oven to 350°F. Prepare a 9-by-5 inch baking pan by lining it with parchment paper or spraying with cooking spray.

Combine cake flour, granulated sugar, baking powder and salt in a large bowl. In another large bowl, whisk together 3/4 cup orange juice, butter and eggs until smooth. Create a well in flour mixture and add orange juice mixture. Mix until well incorporated. Stir in orange zest.

Pour batter into prepared pan. Bake until a wooden toothpick inserted in the center comes out clean, about 50 minutes. Set aside to cool slightly.

For the glaze:

In a medium bowl, combine powdered sugar and 2 tablespoons orange juice. Drizzle over bread.


ORANGE & FIELD TIP: Be careful not to overcook your bread. If it’s still not done after 50 minutes, check the center again with a new wooden toothpick every couple minutes until it comes out clean.