Quick and easy fresh grated zest, golden raisins, and optional orange lemon glaze.
Feeling the winter blues?
There’s nothing like brightening up a cold day with a loaf of citrusy zesty orange bread.
Elise Bauer
Unlike much of the country, Sacramento isn’t blanketed in snowy white in the dead of winter.
For this recipe I used a couple navel oranges from our tree, but trulyany orange will do.
It’s the zest that has the highly flavorful orange oil that you need for this quick bread.
Butter this as well.
Beat the butter until fluffy, about 2 minutes on high in an electric mixer.
Add the sugar and beat for an additional 2 minutes.
Add the eggs, one at a time, beating until completely incorporated after each addition.
Beat in the orange zest.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
Add the yogurt and dry ingredients in thirds, starting with the yogurt, and alternating the additions.
Beat only until just incorporated.
Mix in the golden raisins.
Immediately pour batter into prepared loaf pan.
Place in middle rack of 350F oven.
Bake for 45 to 50 minutes, until a skewer inserted into the center comes out clean.
Simple Tip!
If you are using a 5x9 loaf pan, the loaf will be done earlier.
Check at 40 minutes.
Cool on a rack in the pan for 5 minutes.
Then remove the loaf from the pan and cool for another 10 to 15 minutes.
While loaf is cooling, prepare optional glaze if using.
Whisk together the lemon juice, orange juice, and powdered sugar until smooth and there are no lumps.
Place loaf on a serving plate.
