Move over banana bread because there’s a new favorite in town. With a refreshing orange taste, the real question will be whether you want to enjoy this for breakfast or dessert.
Prep time: 15 minutes
Cook time: 50 minutes
- 2 cups cake flour
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup orange juice, plus 2 tablespoons for glaze
- 1/2 cup unsalted butter, softened
- 2 large eggs, at room temperature, 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. Fold flour mixture into orange juice mixture until 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. Pour 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.