Recipe courtesy of Mary Sue Milliken and Susan Feniger

Orange Bread

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  • Level: Easy
  • Yield: One 10 inch bundt bread
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1/4 cup unsalted butter, at room temperature

1/4 cup sugar

1/4 cup brown sugar, packed

2 large eggs

1/2 cup orange juice

1/2 teaspoon vanilla

2 tablespoons grated orange zest

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

Confectioners sugar, for serving

Cranberry butter, for serving (recipe follows)


  1. Preheat the oven to 350 degrees F. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10 inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter.