Orange Bread
A delightful and easy-to-make orange bread, perfect for breakfast or a snack. Infused with fresh orange zest and juice for a burst of citrus flavor.
Equipment
- 9x5-inch loaf pan
- Large mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Zester or grater
Ingredients
- 2 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tbsp orange zest from 1 large orange
- 0.75 cup fresh orange juice
- 0.25 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
- In a large bowl, whisk together 2 cups of sifted all-purpose flour, 1 cup of granulated sugar, 1.5 tsp of baking powder, 0.5 tsp of baking soda, and 0.5 tsp of salt until well combined.
- In a separate bowl, combine 1 tbsp of orange zest, 0.75 cup of fresh orange juice, 0.25 cup of vegetable oil, 2 large eggs, and 1 tsp of vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Chef's Tips:
• For a more intense orange flavor, add an additional tablespoon of orange zest.
• Avoid overmixing the batter to prevent a dense texture.
• Serve slices with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.
Food Safety:
• Ensure eggs are fresh and stored properly before use.
• Store baked bread in an airtight container at room temperature for up to 3 days.