Prep 20 mins
Cook 1 hr
A generous measure of grated orange zest gives this bread an extraordinary taste. Cooking the zest briefly with a small amount of sugar is one of the best ways to extract its flavor.
For the Orange Bread
- 3 oranges, zest of
- 1⁄2 cup granulated sugar
- 2 tablespoons water
- 5 tablespoons unsalted butter
- 2 cups all-purpose flour
- 1 1⁄4 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 eggs
- 3⁄4 cup plain yogurt
- 3⁄4 cup milk
For the Orange Syrup
- 3 tablespoons granulated sugar
- 3 tablespoons fresh orange juice
- Preheat oven to 350 degrees F.
- Grease and flour a 1-pound (8 x 4-inch) loaf pan.
- In a small saucepan over medium heat, combine the orange zest, 1/4 cup of the sugar and the water, stirring until the sugar dissolves, about 2 minutes.
- Add the butter and stir until melted, about 1 minute; set aside.
- In a medium bowl, mix together the flour, baking powder, baking soda, salt and the remaining 1/4 cup sugar; set aside.
- In a large bowl, whisk together the eggs, yogurt, milk and reserved orange mixture until smooth.
- Add the flour mixture and stir until just blended.
- Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
- Meanwhile, make the orange syrup:
- In a small bowl, combine the sugar and orange juice.
- Set aside, stirring occasionally; don't worry if the sugar does not dissolve completely.
- After the bread is cooked, remove from the oven and transfer the pan to a wire rack.
- Using a fork, gently poke the top in several places.
- Stir the syrup, then slowly drizzle it over the hot bread.
- Cool the bread in the pan for 15 minutes, then turn the loaf out onto the rack to cool completely.