It’s Friday, friends! I recently realized that I haven’t shared a recipe with you all in quite some time. We’ve been so busy with the new bathroom renovation and spring planting that I haven’t been baking as much this month. This week I got back into my normal routine and made one of our go-to’s – orange tea bread.
I had to do a little research to see if tea bread or tea cake was what we refer to as coffee cake in the U.S.. It turns out they are very similar, but coffee cake refers more to a cake or bread that has nuts or dried fruit and a buttery icing. I would say this recipe is a cross between the two!
This delicious orange tea bread is an old Southern Living classic. Its extremely versatile. If orange isn’t your thing, it makes for a yummy lemon bread as well. You can also make this recipe in a muffin pan if you prefer. (Be sure to shorten the bake time.) It’s one of those recipes that we have memorized and can whip up quickly. I wanted to make sure to share it with you today, because it really is the perfect weekend treat!
This recipe is best with fresh orange rind and orange juice. I recommend 2-3 naval oranges for this recipe. Once you’ve zested them, slice them in half and get your juice for the glaze.
After the bread has completely cooled, pour the glaze over the top of the bread and garnish with some fresh orange rind. As the zest sits in the sugar and glaze it will absorb the sugar and produce a sweet citrus topping.
Classic Orange Tea Bread
- 1/2 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 lg. Eggs
- 1 1/2 cups All-purpose flour
- 1 tsp. Baking powder
- 1/2 tsp. Salt
- 1/2 cup Milk
- 2 Tbsp. Orange rind
- 1 cup Powder Sugar
- 2 Tbsp. Orange juice
- 1 Tbsp. Granulated sugar
Preheat oven to 350°.
Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add the eggs, 1 at a time, beating just until blended.
Whisk together flour, baking powder, and salt; add to butter mixture alternately with milk, beating on low just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon orange rind. Spoon batter into greased and floured 8 x 4 inch loaf pan.
Bake for 50 minutes - 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove the bread from pan, and cool completely on a wire rack.
Stir together powdered sugar and orange juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon orange rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
I’m a big fan of citrus flavors year-round, but especially in the spring and summer. This orange tea bread has just the right amount of fresh citrus to have your taste buds rejoicing. These make a great gift for family and friends. It’s aways a sign of spring in our home when the citrus recipes come out! To store, cover with foil or place in a ziplock bag. It will keep for a couple of days on your counter.
What’s one of your family’s go-to’s recipes this time of the year? Send me all the good recipes because I’d love to try something new! I hope you all have a beautiful spring Friday and happy baking!