Tasty Orange Loaf

This sunny citrus loaf brings together zesty orange freshness with a super soft, moist texture. The combo of olive oil and yogurt gives you a cake that stays tender for days, letting the pure orange flavor take center stage in every bite.

I came up with this when my neighbor's orange tree was dropping fruit everywhere. We tried tons of different versions, but my family picked this olive oil one as their top choice, especially when they had it with coffee out on the deck in the sunshine.

Essential Ingredient Tips

• Fresh Oranges: Go for ones that feel weighty and solid with shiny, smooth peels to get the juiciest, most flavorful results
• Greek Yogurt: Don't skimp on fat content - the full-fat kind adds just the right moisture and richness for an extra soft texture
• Extra Virgin Olive Oil: Grab a light, fruity version that works with the orange taste instead of fighting against it

Whipping Up Your Citrus Loaf

Get Your Oven Ready:

Start by setting your rack right in the middle and turning your oven to 350°F. This helps the cake bake evenly all around. Then rub butter all over your loaf pan, getting into every corner.

Blend Yogurt and Sugar:

Grab your biggest mixing bowl and stir together the yogurt and sugar until all sugar bumps disappear. This makes the moist base for your cake. The sugar will slowly melt into the yogurt mix.

Add Citrus Zest and Eggs:

Toss in your freshly grated orange peel, letting all those amazing oils release their smell. Then add your eggs (make sure they aren't cold) and mix until everything looks smooth and well-combined.

Switch Between Flour and Juice:

Gently fold in your flour bit by bit, switching with splashes of fresh orange juice. Watch your batter turn into a smooth, fragrant mix that'll make the perfect cake texture.

Bake It Up:

Pour everything into your buttered pan and smooth the top. Let it cook for about 50-55 minutes until golden on top and your kitchen smells amazing with orange scent.

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In our house, we really treasure the orange zest part. My grandma always told me zest was the heart of any citrus treat, and after baking for years, I totally agree. The strong oils you get from fresh peel create a smell and taste that juice by itself just can't match.

Delightful Citrus Baking Wisdom

Orange treats hold a special spot in foods from the Mediterranean, where citrus trees are everywhere and spark cooking ideas all year long. This loaf pulls from those traditions, mixing old-school methods with today's simpler approach. Whenever I bake it, the smell takes me right back to walks through Italian orange groves.

Tasty Serving Ideas

Turn this flexible orange loaf into a standout dessert by adding some fresh berries and a spoonful of whipped mascarpone. For breakfast, try lightly toasting thin slices and spreading them with good butter and local honey. During hot months, I love to serve it with a scoop of vanilla ice cream and some chopped toasted pistachios.

Fun Twist Options

Switch half the orange juice and zest with fresh lemon for a mixed citrus flavor, mix in 1/2 cup roasted almonds or pistachios for nice crunch, throw in 1 cup fresh cranberries during winter for a holiday feel, swap vanilla extract for almond extract to create a fancier taste profile,

Each version I've tried has taught me something new. The cranberry one, which I stumbled on by chance one winter morning, has now become what we always make for holiday breakfasts.

Storing Your Citrus Loaf

The olive oil helps keep everything moist, so this cake stays good for quite a while. Wrap it in parchment paper once it's totally cool, then cover with foil, and keep at room temp for up to four days. The flavor actually gets better during the first day as the orange oils soak through the cake.

If you want to keep it longer, slice the cooled cake and freeze the pieces with parchment paper between them. This way you can thaw just what you want - perfect when friends drop by unexpectedly or when you get a late-night sweet tooth.

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Thinking about all the times I've made this orange loaf reminds me that the easiest recipes often become the ones families love most. This cake has shown up at countless tea times, family gatherings, and quiet mornings at our house. It's so reliable and flexible that it's become a true kitchen friend, and I hope it brings as much happiness to your home as it has to mine.

Baking mixes science with art - while this recipe won't fall apart if you mess up a bit, paying attention to little details will take your cake from just okay to amazing. Each time you make it, you'll notice new things about its flavor and texture, making the recipe truly yours.

Frequently Asked Questions

→ Can I swap Greek yogurt for regular yogurt?

Sure, regular plain yogurt works too, but go for full-fat for the best outcome. We like Greek yogurt better because it's thicker and makes the texture more luxurious.

→ How long will my orange loaf stay good?

Your loaf will stay tasty for about 3 days in an airtight container on your counter, or up to a week if you put it in the fridge.

→ Is it okay to freeze this orange loaf?

Absolutely, you can freeze it for up to 3 months. Just wrap it tightly in plastic and foil, then let it thaw on the counter overnight before you want to eat it.

→ What oil should I pick for this recipe?

We suggest olive oil for its unique taste, but vegetable or canola oil work fine too. If you go with olive oil, pick one with a mild flavor.

→ Why does my loaf have a split on top?

That crack on top is totally normal for loaf cakes and actually shows you've done a good job. It happens when the outside gets firm while the inside keeps rising.