I know, I know. The post title… total cheese. But it’s Sunday evening, and I’m lucky I have enough brain cells left to figure out how to type, let alone try and be witty after a long week and a fun {but exhausting} weekend out of town.
So, yes, the recipe I’m sharing today is – you guessed it – orange flavored.
I don’t know why springtime makes me think of oranges {they are actually a winter fruit}, but here in sunny Florida, there isn’t a season without the sweet, citrusy goodness of fresh, juicy oranges. They are perfectly welcome in my kitchen year round because I happen to enjoy them quite a bit.
A few days ago, in a fit of spring cleaning madness, I came across a cookbook that was given to me by a friend during my time in Texas {Thank you, Miss Angela! It is still one of my favorites!}. Though I pass by the bookshelf where it sits daily, I sometimes forget what gems good old fashioned, turn-the-page cookbooks are. {Sadly, I do a lot of my recipe browsing online these days and the cookbooks sit and collect dust until I remember how great they are.}
Every time I think to crack one of my old cookbooks open, I’m rewarded with memories, great recipes, and the occasional smile that comes from finding pages that are splattered with remnants of rogue, airborne ingredients. There’s just nothing like opening up to a recipe and feeling the grit of flour and sugar crystals on the paper. {Take that, iPads.}
As I thumbed through the pages of Taste of Home’s Complete Guide to Baking, I came across a whole section on quick breads and thought that it sounded like the perfect, easy sweet baking project for the week.
The Orange Yogurt Bread I chose to bake is quick and easy, and you most likely have almost all the ingredients you need right in your pantry and fridge. {Double winner.} It is mildly sweet, and has a hint of orange flavor running throughout thanks to the dose of fragrant orange zest added to the batter. A tangy orange juice glaze adds a touch of extra sweetness and a pleasant sugary crunch to the crusty top. {My favorite part!}
Oranges may not be a spring fruit, but I’m thankful that spring cleaning helped me rediscover this recipe… one that I plan on enjoying again and again no matter what season.
Orange Yogurt Bread
Slightly adapted from Taste of Home’s Complete Guide to Baking
2/3 cup butter
1 1/4 cups sugar
2 eggs
1/2 cup plain yogurt
1/2 cup orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Glaze:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice
A few drops of vanilla extract
In a large mixing bowl, or the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, incorporating well after each addition. Add yogurt, orange juice, orange zest, and vanilla extract.
Combine flour, baking powder, baking soda, and salt in a medium bowl. Slowly add to creamed butter mixture and stir in until just incorporated, careful not to overmix.
Pour into a greased 9 in. x 5 in. x 3 in. loaf pan. Bake at 350 degrees for 55-65 minutes or until a toothpick inserted into the center comes out clean. {If top is browning too quickly, cover loosely with a piece of foil and continue to bake.}
Remove from oven when done and cool slightly.
Meanwhile, combine confectioners’ sugar and orange juice in a small bowl {add one tablespoon at a time until desired consistence is reached.} Drizzle over bread while still slightly warm.
{Allow bread to cool for at least 30-40 minutes before removing from pan or cutting to avoid a crumbly mess. I know it’s hard because it smells so darn good, but trust me, you’ll be glad you did.}
