This Orange Raspberry Loaf is a delicious sight to see on your table on any given day. It has a very nice soft and moist texture, a natural Orange flavor inside and out, and bits and pieces of fresh Raspberry. This is so easy to make, a quick bread which means quick solution for a busy morning.
We went to Granville Island few days ago and while walking around the market, I saw orange cranberry mini bread. It was as it it was calling my name to buy it and eat it on the spot. Guess what? I did not gave in, I’m so proud of myself but then it’s only because I have decided (on the spot) to make one over the weekend. So this Orange Raspberry Bread was the result of that planning, and how I love it when I make that kind of plan.
I’m a huge fan of orange flavored dessert, from cakes, cookies, biscotti, bread, muffins, scones and anything that I can add orange to. I like the citrus flavor of orange and I always make it a point to use fresh orange zest and juice when I’m using it for baking. There’s nothing like using all natural flavoring as compared to artificial one.
This is a very simple recipe, this is so easy that I actually make this even on a weekday before going to work. Although this is good for freezing, I always like It when I can bring freshly baked goodies for breakfast. There’s something about seeing it out from the oven fresh, and eating it while it’s still warm. I love spreading butter on them, and what could be better than doing it while it’s still warm.
How to Make Orange Raspberry Loaf Bread
This loaf bread or cake as some people call it belongs to a quick bread family. This means it is easy to make, it is basically a dry ingredients + wet ingredients process. A process where you work on mixing all dry ingredients first, followed by mixing all wet ingredients that combining both. You can make it with or without the a mixer, but I find that using a mixer (at least a hand mixer) produces a lighter crumb. This is because the wet ingredients are creamed properly this building air into the mixture which in turns make a lighter crumb. However, if you do not have a mixer, manually mix the wet ingredients until it gets to a pale yellow color and the consistency becomes light , almost runny. Once you add the dry ingredients to the wet ingredients, you only need few minutes to mix it. Do not over mix it as it could result to a tough dense loaf/cake. You probably hear that several times in many recipes, but I will say it again. Do NOT over mix please. Once you don’t see anymore raw flour, stop mixing. Plus, when you over mix it, you could end up mashing up the Raspberry. You will probably end up with a pinkish batter, which is not bad but let us try to keep the Raspberry whole.
Can I Substitute Dried Fruits?
I used fresh Raspberry because I want to make the most of the fresh raspberry that are now in the market. Alternatively, this recipe can be substituted by dried or fresh Cranberry, or even fresh Strawberry or Blueberry. If using dried fruit like cranberry, submerge the dried cranberry in the orange juice to soften it.
Can I Use Other Citrus Flavoring?
Yes, You can. I used fresh orange zest, but it can also be substituted with lemon zest. Instead of using 1/4 cup of orange juice, replace it with the same amount of milk then use lemon zest for flavoring. Do NOT use lemon juice to substitute the orange juice as it will be quite sour.
I thinks that’s about it. Let’s get stared and make this Orange Raspberry Loaf with Orange Glaze.
Can I use Frozen Raspberry?
Yes. When using frozen Raspberry, do NOT thaw the Raspberry. Use it straight from the freezer. Thawing the Raspberry will make the batter loose as the Raspberry tends to release a lot of moisture when it thaw.
- 3/4 cups fresh Raspberry ( can be substituted with Blueberry or Strawberry)
- 1 1/2 cups All-Purpose Flour
- 2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/4 cup + 2 tablespoon Flavorless Oil
- 1/2 cup granulated Sugar
- 1 large Egg – room temperature
- 1/4 cup + 1 tablespoon Plain Greek Yogurt
- 1/4 cup Milk
- 1/2 teaspoon Vanilla Extract
- zest of one Orange (about 1 tbsp)
- 2 tablespoon freshly squeezed Orange Juice
- 1/2 cup Confectioners Sugar
- 4 teaspoon Orange Juice
- Zest of 1 Orange
- Preheat oven to 350°F. Spray a 7-inch loaf pan with non-stick cooking spray and line the bottom with parchment paper.
- Dry Ingredients: In a large bowl, mix together the flour, baking powder and salt. Fold in the Raspberry gently mix to cover Raspberry with flour. Set aside.
- Wet Ingredients: In a medium bowl, whisk together the vegetable oil, sugar, eggs, milk, yogurt, orange juice, vanilla and orange zest.
- Dry Ingredients + Wet Ingredients: Slowly add to the wet ingredients to the dry ingredients. Mix until JUST combined. Pour the batter in a prepared 7-inch loaf pan.
- Bake for 45- 50 minutes or until toothpick inserted in the center comes out clean. If the top begins to brown early, cover the pan with aluminum foil to prevent burning.
- Make the Orange Glaze: Mix confectioners sugar, orange juice and orange zet until smooth. You can adjust the consistency by reducing or increasing the orange juice
Makes 1 loaf, 8 slices
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