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Orange Yogurt Bread Recipe

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Orange Yogurt Bread

Wow, it’s been a while hasn’t it?

Well here’s a really good recipe to help us get back into the swing of things! I had planned on creating lots of new citrus recipes this past season, and I did get a few put together, but this last one comes straight from a cookbook. I did actually try making my own version of an orange yogurt bread but it wasn’t nearly as good as the one I’m about to share with you.

The Taste of Home Baking Book is one of the many cookbooks I picked up during my ‘welcome back to the states’ shopping sprees. I like this book because it is designed to be used. It’s hardcover and ring-bound so the cookbook will lie open flat on the counter making it easy to read while preparing a recipe. The pages are also removable in case you don’t want to have the entire book out. But what’s really great about this book is that it’s filled with photos and good general information about baking in addition to tons of wonderful recipes.

This Orange Yogurt Bread is the first recipe I tried from the book but I’ve already bookmarked several others. I hope you enjoy it as much as we did!

Orange Yogurt Bread 2

Orange Yogurt Bread

2/3 cup butter, softened
1 1/4 cups sugar
2 eggs
1/2 cup plain yogurt
1/2 cup orange juice
1 tablespoon grated orange peel
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Glaze:
1/2 cup confectioners’ sugar
2 to 3 teaspooons orange juice

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, orange juice and peel. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well.

3. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pan to wire rack to cool completely.

4. For glaze, combine confectioners’ sugar and enough orange juice to achieve desired consistency. Drizzle over cooled bread.

Recipe notes: I followed this recipe closely. The only change I made was to grate an extra teaspoon of orange zest and add it to the glaze. I also poked holes in the top of the bread with a toothpick before spreading it with glaze. Make sure to check the bread early because the top did brown quickly. The bread freezes very well. I froze half the loaf by wrapping it in foil and then sealing it in a plastic freezer bag. It was still very moist and flavorful after defrosting.

Recipe source: The Taste of Home Baking Book

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Comments

  1. Ruby says

    Nicole I could eat that entire loaf in one sitting!! Looks delicious and I love lemon bread so I imagine that I will like orange just as much. The yogurt part sounds intriguing like it will make the bread really soft and yummy. It's great to see you posting again. Thanks! I'll probably try this in the next couple of days. :)
    Reply

  3. Gretchen Noelle says

    Nicole, your blog was one of the ones I found and loved when I first started actually blogging. I have missed your posts and was so thrilled to see one come through my reader tonight. Your cake looks lovely and I am sure tastes delicious!
    Reply

  5. brilynn says

    My aunt makes a wonderful fruit and yogurt loaf that is infinitely variable by switching the flavour of fruit and yogurt. It sounds as though this loaf could also be adapted in a similar way. Looks great!
    Reply

  6. Deborah says

    I've actually thought about buying that book. I have a few cookbooks that are ring bound, and I love them because if I'm making more than one recipe from the book, I don't have to keep flipping back and forth - I can just take the pages out!! This bread sounds amazing!
    Reply

  7. Nicole says

    Ruby: What I love about this bread is the buttery flavor. The taste reminds me of pound cake but isn't quite as heavy. You could easily turn this into a lemon bread if you want! Whitney: Thanks! I'll do my best ;-) Gretchen Noelle: Thanks! I think you'll be hearing from me much more often now! Claudia: Cool! Let me know if you decide to make it later :-) Brilynn: Yes, this could easily be adapted but I think I think I'd prefer to stick with citrus fruit of some kind. Lemon, lime or a combination would be really yummy! Deborah: I think the only other ring bound book I own is the Better Homes and Garden Cookbook which is actually the first cookbook I ever owned.
    Reply

  8. Elle says

    Oh, I make one a lot like this, but with strawberry yogurt. It IS like a poundcake, and it even gets better as it ages a bit. I love the idea of doing a citrus one, though, and yours looks fabulous! I also bought that exact book for my niece for Christmas, since she's a budding baker, and it seemed like a good place for her to start. I should have picked one up for myself at the same time, lol.
    Reply

  11. Anali says

    I love the citrus yogurt breads! I made a similar cake last year and loved it. So did my co-workers. I'll have to make another! ; )
    Reply

  14. Mandy says

    I love anything with citrus,so this one is right up my alley. I think I will add a tablespoon of grand marnier into the bread when I make it. :)
    Reply

  15. Nicole says

    Elle: Mmmm...strawberry sounds good! Do you add fresh strawberries to the batter, too?

    Patricia: Yes, it was nice and tender. Thanks!

    Jason: Yes, I suppose that could be done :-)

    Anali: I want to try it again soon with lemon instead of orange. The citrus and yogurt are a great combo!

    Sarah: Zippy! What a cute description ;-)

    Mimi: I've made yogurt cake before but not bread. But I think this recipe is much closer to a cake than a bread anyway :-)

    Mandy: Ooooh, grand marnier would be great!

    Reply

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