In a large mixing bowl, cream the eggs with sugar until smooth and pale.
Add orange zest, freshly squeezed orange juice and softened butter. Mix with the electric mixer.
Sift in the flour and baking powder (mix these two ingredients beforehand) and mix well with the mixer. Pour the batter into a loaf tin (10x4 inch/25x10 cm) lined with baking paper.
Bake in a preheated oven at 375°F/190°C for 1 hour or until an inserted skewer comes out clean.
When ready, take out from the oven pour some more orange juice over the loaf. Let it sit for about 10 minutes before transferring onto a wired rack. Let cool completely.
All-purpose flour (US) = Plain flour (UK).
You will need to get ½ cup (120 ml) of orange juice for the batter + about ¼ cup (60 ml) for pouring over the baked bread. 3 medium oranges (150 grams each) should be plenty but if you have oranges that are rather dry on the inside you might need one extra.
The baking time may vary slightly depending on your oven.
For more tips I recommend reading also the text above recipe card.
Course: Bread, Breakfast, Dessert
Keyword: Orange Bread from Scratch, Orange Bread Recipe, Quick Bread
Amount Per Serving
Calories 251Calories from Fat 72
% Daily Value*
Saturated Fat 5g31%
Vitamin A 275IU6%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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