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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. TBC says

    Nicole, Thanks so much for the recipe! Inspired your post, I made my own version with a couple of changes. I loved the bread and will be making it again for sure. Thanks again! :-)
    Reply

  5. Sadhbh says

    I throught the bread looked delicious so i made it, im not sure if it was my dodgy conversions to metric or if i cooked it wrong, but the bottom part didnt rise or cook fully!! such a pity cos the top was delicious!!
    Reply

  6. Laurie says

    Hi, This looks like a great recipe. To significantly lower the fat and calories and slightly increase the fiber, you can substitute applesauce for the butter and reduce the sugar by 1/4 cup without a noticeable difference. Try substituting 1 cup of whole wheat flour for 1 cup of white flour for increased fiber. The bread is now much more nutrititious and tastes great! You can also omit the salt as there are other levening agents and you won't even notice the difference.
    Reply

  10. Terri says

    This recipe is so good! Next time I make it, I will soak all sides of the bread with the glaze. We had it like a shortcake with strawberries and whipped cream. It is also great toasted with butter for breakfast.
    Reply

  12. Carol Miranda says

    Good site and splendid descriptions however much as I would love to try out your recipes, esp. this orange yogjurt bread the measurements are all in US imperial. do you plan future recipes in metric or a combination ?
    Reply

  14. Shagun says

    Very tasty!! Made it a little healthier by substituting 1/3 cup butter with 1/2 cup applesauce and 1 cup AP flour with white whole wheat flour!
    Reply

  15. Ms. Library says

    I have to say that I just came across this recipe and LOVE it! I've made it twice and changed up the recipe both times (I added cranberries and used wheat flour) and it is delicious every time. I love your blog!
    Reply

  17. Victoria says

    I have been making this recipe for almost 50 years. I originally got it out of either Woman's Day or Family Circle magazine. It is virtually bulletproof. Once I put it in the oven and then noticed I hadn't added the eggs. I took it out, poured it back into the bowl, added the eggs, poured it back into the pan, and then back into the oven. It came out perfect. I use the small loaf pans -- about 5-1/2" x 3". The recipe makes three this size. I make the batter ahead, pour it into the pans, and freeze it. Then I thaw completely before baking. Again -- perfect. Last thought -- you don't need the glaze; it's delicious without it.
    Reply

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