Glazed Orange Bread

This flavorful Glazed Orange Bread is chock full of orange zest, and covered in a sweet orange glaze.  It’s perfect for giving, and for keeping!  

This yummy bread is absolutely one of my favorite things, especially through the fall and winter.  Orange is such a classic holiday flavor, and I love to wrap it up in beautiful packaging and give to friends and neighbors. It’s definitely on my Christmas goodie list!

Bake it in mini loaf pans, then wrap in parchment paper tied with jute and a little greenery. It’s simple, but so gorgeous.

Glazed Orange Bread |

Lovely Holiday Gifts

I also love to have it on hand for guests that drop by, then I can send them home with a little treat, or serve it at my kitchen table while we chat. If you have overnight guests during the holidays, it’s perfect for serving for breakfast.

Glazed Orange Bread |

The recipe is easy to put together, which is another reason I love it.  And that orange glaze? It puts it over the top!  And your house will smell SO good while it’s baking.  It’s one of my favorite things.

Glazed Orange Bread |

Glazed Orange Bread Recipe TIPS & TRICKS

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  • Make sure you really combine the orange zest and sugar together well. It should turn orange in color, and the fragrance really come out. It will make a huge difference in the flavor of your bread!
  • This recipe will make 2 full loaves, 1 full loaf and 3 mini loaves, or 6-7 mini loaves. I love these disposable tin loaf pans—they’re perfect for giving!!
  • A tea loaf pan is another great way to bake this bread. It holds the same amount as a standard loaf pan, but it’s slimmer and longer, baking breads faster than the standard.  They’re also so pretty, and cut into smaller slices for serving.  You need to cut down on the baking time–closer to 50-60 minutes.
Glazed Orange Bread |

Glazed Orange Bread

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Kierste Wade | Old Salt Farm


For the glaze…

  • 1 cup powdered sugar
  • 2 tablespoons orange juice (or as needed)
  • 1 tablespoon orange zest


  • Preheat the oven to 350 degrees, then grease your loaf pans or mini loaf pans.
  • In a large bowl, add the orange zest and granulated sugar.  Mix them really well, grinding the zest into the sugar. The mixture will start to turn orange, and you’ll start to really smell the orange flavor.
  • Add the flour, baking powder, and salt to the sugar mixture, then combine well. Set aside.  
  • In another bowl, whisk together the buttermilk, butter, eggs, vanilla, and orange juice. Mix well, then add to the flour mixture, stirring only until combined.  
  • Pour the batter into your prepared pans, and bake until a toothpick comes out clean–about 70 minutes for a full loaf, and 45-50 minutes for a mini loaf.  If you’re using a different sized pan, alter your times appropriately and watch closely.  If the top is getting too brown before it’s done, cover with foil for the last 5-10 minutes.  
  • When the bread is finished, remove from the oven and let cool 30 minutes before taking the bread out of the pan.  If I’m using disposable mini loaf pans, I don’t remove the bread–since that’s how I’m giving it.  Just pour the glaze over the top before wrapping them up.  
  • Make the glaze, then drizzle it over the warm bread.  
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