Orange Bread

Fresh orange juice and a generous amount of grated zest give this bread machine loaf a bold citrus punch that you can smell the second the machine clicks open. The egg enriches the dough, creating a brioche-like softness that tears apart in fluffy, golden strips.

This recipe uses orange juice as the primary liquid, with just a quarter cup of hot water to dissolve the sugar and help the butter incorporate. That ratio means the orange flavor actually comes through in every bite instead of hiding behind wheat and yeast.

Two tablespoons of zest is a lot, and that’s the point. The juice provides sweetness and acidity, but the zest carries the aromatic oils that make this bread smell incredible. Use a microplane and zest only the bright orange outer layer, stopping before you hit the bitter white pith underneath.

Kitchen Tips

• Use freshly squeezed orange juice if possible. The pasteurized kind works, but fresh juice has brighter flavor.
• Let the egg and orange juice come to room temperature before adding. Cold liquids slow yeast activation significantly.
• The generous sugar content means the crust browns quickly. Use a light crust setting if your machine offers one.
• This bread makes outstanding French toast the next morning.

Variations

• Orange cranberry: Add ¼ cup dried cranberries at the mix-in beep for a tart, colorful loaf.
• Orange poppy seed: Stir in two tablespoons of poppy seeds for classic bakery flavor and a satisfying crunch.
• Glazed: Mix powdered sugar with a squeeze of orange juice and drizzle over the cooled loaf for a sweet finish.