Orange Butter Bread
A moist orange-flavored bread featuring zesty orange rind and juice, perfect for breakfast or teatime, offering a delightful citrus aroma and a tender crumb.
Ingredients
Instructions
- Cream butter and sugar in the usual way.
- Add egg, vanilla, and grated orange rind, mixing until well blended.
- Sift together flour, baking powder, and salt.
- Add orange juice to the milk to make the wet mixture.
- Alternate adding the flour mixture and the milk mixture into the creamed butter and sugar.
- Pour the batter into a greased and floured tube pan.
- Bake for 40 minutes until done.
- Remove from pan and cool.
- Dust with confectioners sugar before serving.
Tips & Substitutions
For a richer flavor, consider using salted butter and reducing the sugar slightly. If you don't have orange juice, lemon juice works as a substitute, but the final taste will be different. Sifting the flour and baking powder helps create a lighter texture, so don’t skip this step. You can also add nuts or dried fruits for added texture.
Serving Suggestions
Serve Orange Butter Bread as a delightful breakfast treat or afternoon snack. It pairs beautifully with a cup of tea or coffee. For a more indulgent experience, consider serving it alongside Lemon-Apricot Parfaits for a fresh and fruity contrast. A dollop of whipped cream or cream cheese spread also elevates the flavor.
Storage & Reheating
Store leftover Orange Butter Bread in an airtight container at room temperature for up to three days. To extend freshness, refrigerate it for up to a week. For reheating, warm individual slices in the microwave for 10-15 seconds or in a toaster oven until just heated through, ensuring the bread remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Butter Bread contains roughly 350 calories, with 3g protein, 72g carbohydrates, and 5g fat. It is a good source of vitamin C (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. To maintain moisture, consider adding an extra tablespoon of milk to the batter. The flavor will also be nuttier, which some may find appealing.
What can I use instead of butter?
If you're looking for a dairy-free option, coconut oil or a vegan butter substitute can work well in this recipe. The flavor may change slightly, so choose one that complements the orange flavor, and ensure it's at room temperature when creaming with sugar.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top should be lightly golden brown. Keep a close eye on it toward the end of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).