Ingredients
1 medium seedless orange (about 5–6 oz / 140–170 g)
1 tablespoon finely grated orange zest
2 large eggs, room temperature
3/4 cup (150 g) granulated sugar
1/2 cup (120 ml) neutral vegetable oil
1 teaspoon pure vanilla extract
1 3/4 cups (210 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
1 tablespoon granulated or coarse sugar for topping, optional
Instructions
1. Preheat the oven to 350°F (175°C). Lightly grease a 9 x 5-inch loaf pan and line it with parchment paper.
2. Wash and dry the orange. Finely grate 1 tablespoon of zest. Peel the orange, remove the thick white pith and all seeds, then separate the flesh into chunks.
3. Add the orange flesh, orange zest, eggs, 3/4 cup sugar, oil, and vanilla to a blender.
4. Blend for 20–30 seconds, or just until the mixture is smooth and evenly combined. Do not blend longer than necessary.
5. In a large mixing bowl, whisk the flour, baking powder, and salt for about 20 seconds.
6. Pour the blended orange mixture into the dry ingredients.
7. Fold gently with a silicone spatula until no dry pockets of flour remain. Do not overmix. A few small lumps are fine.
8. Pour the batter into the prepared loaf pan and gently smooth the top.
9. For a lightly crisp golden crust, sprinkle 1 tablespoon of granulated or coarse sugar evenly over the batter. This step is optional.
10. Bake on the center rack at 350°F (175°C) for about 50–60 minutes. Begin checking at approximately 48 minutes.
11. The loaf is ready when the top is golden brown, the center is set, and a thin knife inserted into the middle comes out without raw batter. For an additional check, the center should be around 200–205°F (93–96°C).
12. If the top becomes too dark before the center is baked, loosely cover it with aluminum foil and continue baking.
13. Cool in the pan for 10–15 minutes. Lift the loaf onto a wire rack using the parchment paper.
14. Cool for at least 45–60 minutes before slicing.
Notes
Use a sweet, fresh orange with fragrant skin.
Remove the thick white pith because too much pith may make the loaf bitter.
Do not replace the fresh orange with the same volume of orange juice. Juice changes the liquid-to-solid ratio of the recipe.
Measure flour by weight when possible. Use 210 g for the most repeatable result.
Do not blend the flour aggressively with the wet ingredients. Folding the flour in by hand helps maintain a tender crumb.
The optional tablespoon of sugar on top helps produce the lightly crisp, golden crust.
Oven temperatures vary. Begin checking the loaf before the full 60-minute baking time.
Let the bread cool before slicing. Cutting it while very hot can make the crumb appear gummy.
Store completely cooled bread in an airtight container at room temperature for about 2 days. For longer storage, refrigerate or freeze individual slices.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American