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Orange Yogurt Bread Recipe

March 17, 2008 by Nicole 38 Comments

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

Filed Under: Adventures in Baking, Breads, Breakfast/Brunch, Desserts, Vegetarian

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Reader Interactions

Comments

  1. TBC says

    April 1, 2008 at 10:15 am

    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
  2. TBC says

    April 1, 2008 at 10:17 am

    I meant to say " inspired by your post" :-)
    Reply
  3. Fearless Kitchen says

    April 2, 2008 at 9:07 am

    This looks fabulous - and it's easy to make with things that are already in my pantry. I'll have to give it a try!
    Reply
  4. Lavonne Kearns says

    April 7, 2008 at 6:20 pm

    I just made your pumpkin, walnut & cranberry muffins, they are delish!!! I will try this bread soon. This is my first time on your website. I like!
    Reply
  5. Sadhbh says

    April 8, 2008 at 5:46 am

    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

    April 10, 2008 at 12:07 pm

    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
  7. mahek says

    April 11, 2008 at 11:52 am

    This one is a sure sure try for me as all the ingredients are readily available in India
    Reply
  8. Chuck says

    April 19, 2008 at 11:36 pm

    That is so pretty, I bet it tastes as good as it looks too!
    Reply
  9. ranji says

    May 15, 2008 at 1:23 pm

    hi!! first time here!!this mango yogurt bread looks soooo moist....really delicious...will definitely give it a try!!!
    Reply
  10. Terri says

    June 12, 2008 at 8:23 pm

    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
  11. Deviled says

    July 29, 2008 at 9:50 pm

    I think I'm going to use this recipe for the county fair! Thank you so much!
    Reply
  12. Carol Miranda says

    September 1, 2008 at 3:00 am

    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
  13. plug says

    September 7, 2008 at 6:19 pm

    mmm yum that just looks so good. rather be eating that tan sleepng with my husband!!
    Reply
  14. Shagun says

    October 28, 2009 at 5:44 pm

    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

    December 30, 2010 at 11:29 am

    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
  16. hotroot says

    July 17, 2011 at 7:05 am

    free google+ invites on my site.
    Reply
  17. Victoria says

    December 11, 2019 at 11:59 am

    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
    • Nicole says

      December 15, 2019 at 7:25 am

      Thanks for the feedback, Victoria!
      Reply
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