Orange Bread

orangebread Make the most of the citrus season with this crazy delicious and incredibly moist orange bread (thanks to the fresh orange syrup). It is also really easy to make and uses staple ingredients found in most pantries.

Orange Bread:
4 eggs
1 cup sugar
1 orange, freshly zested
1 cup orange juice, freshly squeezed
4 oz butter, softened to room temperature (113 g)
1 tsp. pure vanilla extract
2 cups all-purpose flour, unbleached
2 tsp. baking powder

Orange Syrup:
1 orange zest, thinly sliced or grated
1 cup water
1 cup sugar

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9×5" loaf pan.

For the Orange Bread:
In a large bowl, using an electric mixer, whisk eggs and sugar until pale and creamy. Whisk in orange zest, orange juice, butter, and vanilla extract.

Sift in the flour and baking powder, then gently fold them in with a rubber spatula until incorporated.

Spoon the batter into the loaf pan and bake for about 50 minutes or until a toothpick inserted into the center comes out clean.

Make the Orange Syrup:
Put orange zest, water, and sugar in a small saucepan. Bring to a boil, lower the heat and cook, stirring occasionally, until syrup slightly thickens.

As soon as the bread comes out of the oven, prick the surface with a thin skewer and pour half the syrup over the top. Allow it to soak in and cool. Take the bread out of the pan and drizzle with remaining syrup.

Makes 10 slices.