This orange bread is a zesty, moist, and effortlessly delicious quick bread that uses a whole orange. Partially mixed in a blender, the batter is easy to make and uses basic ingredients.
This recipe is part of my growing category of quick breads. I love baking these breads during the fall and winter, especially around the holidays, as they can easily make wonderful gifts for family and friends. Among these recipes, you might like this vintage recipe of Peanut Butter Bread, this Easy Cranberry Oatmeal Quick Bread, or this delicious Pecan Coffee Quick Bread made with brewed coffee.
If you’ve ever wondered what to do with that lonely orange sitting in your fruit bowl, this recipe is your answer. One blender, one loaf pan, and one hour in the oven later, you’ve got a fragrant bread that’s perfect for breakfast, dessert, or snack time.
This bread is as simple as it gets. The whole orange, blended into the batter, gives the bread a bold citrus flavor with a subtle bitterness that perfectly balances the sweetness. The process is foolproof: throw everything into the blender, bake, drizzle a hot orange syrup on top, and let it soak in for extra moisture.
I first stumbled across this recipe on a mission to reduce food waste. We all know that random ingredients, like fruits and vegetables, sit around in the kitchen after the holidays. I love oranges, and throwing them away felt terrible, so I decided to bake them into the bread. The result? A bright, sunny loaf with a flavor that screams, “Made from scratch!”
It’s the kind of recipe that feels like a warm hug. A little rustic, a little refined, and a lot delicious. Best of all, it’s versatile and forgiving, so even if you’re not a seasoned baker, this one’s got you covered.
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Ingredients Needed
- Whole Orange: The star of the show. Use any variety you like: navel, Valencia, or even blood oranges. If you’re worried about bitterness, remove any thick white pith or opt for thinner-skinned oranges.
- Eggs: These give the bread structure and moisture.
- Sugar: Sweetens the bread and balances the tang of the orange.
- Oil: Keeps the bread tender. Any neutral oil will do, but melted butter or coconut oil adds extra richness.
- Flour: All-purpose is classic, but whole wheat or gluten-free blends can be substituted. The texture will change, but this is the risk we face when we replace ingredients.
- Baking Powder: The leavening agent that ensures a light and fluffy loaf. It is important, so don't skip it!
- Orange Juice + Sugar: Fresh squeezed juice is best for the syrup, but bottled juice works very well.
Step By Step Instructions
Step 1. Prep Your Orange: Wash the orange thoroughly. Cut it into chunks, leaving the peel on, and remove any seeds.
Step 2. Blend the Wet Ingredients: Place the orange chunks, eggs, sugar, and oil in your blender. Blend until completely smooth. Check for any orange bits and blend a bit more if needed.
Step 3. Add the Dry Ingredients: Add flour and baking powder to the blender or transfer the wet mixture to a mixing bowl if your blender is small. Mix gently until the batter is smooth and thick.
Step 4. Pour into the Pan: Line a loaf pan with parchment paper or grease and flour it. Pour the batter evenly into the prepared pan.
Step 5. Bake: Bake in a preheated oven at 170°C (338°F) for about 1 hour. Test with a toothpick at 50 minutes—it should come out clean or with a few moist crumbs.
Step 6. Prepare the Syrup: Heat orange juice and sugar in a small saucepan until the sugar dissolves. Keep the syrup warm.
Step 7. Drizzle in the Pan: Once the bread is baked, remove it from the oven, but keep it in the pan. Poke holes in the top with a skewer or toothpick.
Step 8. Cool and Serve: Let the bread rest in the pan for 10–15 minutes, then carefully remove it and place it on a rack to cool completely.
Expert Tips
- Blending: Use a high-powered blender to ensure a smooth batter.
- Orange Selection: Sweet, thin-skinned oranges work best for flavor and texture.
- Poking Holes: Don’t skip this step, it helps the syrup soak in evenly.
- Texture: Allow the bread to cool fully before slicing to avoid crumbling.
How To Serve Whole Orange Bread
- Slice and serve it slightly warm or at room temperature.
- Pair it with tea, coffee, or even a dollop of whipped cream for a dessert-like twist.
- Enjoy it plain. It’s flavorful enough on its own!
- Make it part of a trifle and serve it as a scrumptious dessert for the holidays.
How To Store
Wrap tightly or store in an airtight container for up to two days. You can also keep it chilled in the refrigerator for up to four days or in the freezer, either whole or individually sliced and wrapped, for up to two months. Thaw at room temperature when ready to eat.
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📖 Recipe
Blender Whole Orange Bread
Ingredients
- 1 large orange skin and pulp, cubed
- 3 eggs
- 1 cup granulated sugar
- 7 tablespoons oil
- 2 cups all purpose flour
- 3 teaspoons baking powder
Orange syrup:
- 1 orange juice
- 1 tablespoon granulated sugar
Instructions
Make the Bread:
- Preheat the oven to 350F. Line a loaf pan with parchment paper or grease and flour it.
- Wash the orange thoroughly. Cut it into cubes, leaving the peel on.
- Place the orange cubes, eggs, oil, and sugar into a food processor. Process until everything looks smooth and well combined.
- Add flour and baking powder. Stir (or pulse) in the flour and baking powder.
- Mix just until you have a thick, even batter.
- Pour the batter into the prepared pan.
- Bake for about 50-60 minutes(start checking at 50 minutes with a toothpick).
Make the Sauce:
- Combine the juice of 1 orange with 1 tablespoon sugar.
- Bring it to a gentle boil until the sugar dissolves.
- Poke holes in the warm bread and pour the hot syrup over it while still in the pan.
- Let the bread soak and cool before removing from the pan.
Notes
- For less bitterness, remove some of the white pith.
- Use a blender for the smoothest batter, or a food processor. Both work fine.
- The syrup adds moisture and enhances the orange flavor—don’t skip it!
Bee says
My spouse loves it! The first time I made it as is. Second time I doubled the orange juice topping. Both were delicious. So easy as well! 🍊
Gabriela says
Thank you, Bee! I love this recipe too!
Janice says
Tried this recipe today. Was intrigued by the title. Very simple recipe, took care to remove the pith, replaced 1/2 cup all purpose flour with almond flour and added splash of almond extract and orange extract. Lovely texture, orange flavor was mild but was great with ice cream. This is a keeper. Thank you for sharing!
Gabriela says
Nothing makes me happier than seeing my readers take these recipes and make them their own. Thank you for taking the time to comment!
Janice says
Forgot to rate it.
Gabriela says
Thank you for rating it. I really appreciate it!