While in Spain, surrounded by beautiful orange and olive trees, it felt meant to be—the perfect excuse to create this super easy, irresistibly moist, and just-sweet-enough Orange Olive Oil Bread recipe.
I’m thrilled to share this new creation with you! Bursting with the vibrant flavors of fresh orange zest and juice, it’s a treat guaranteed to satisfy your sweet tooth without being overly sweet. And don’t worry—those two leftover oranges won’t go to waste. At the end of the recipe, I’ll show you how to turn them into delightful candied oranges. Let’s get baking!
Ingredients
For the Orange Olive Oil Bread
2 ½ cups all-purpose flourr 2 ½ tsp baking powderr ½ tsp baking sodar Pinch of saltr Zest of 4 orangesr ⅔ cup sugarr 3 large eggsr ¾ cup fresh orange juice (from 2 oranges)r 1 tsp vanilla extractr ½ cup olive oil
For the Candied Oranges (optional)
2 oranges, thinly sliced 2 cups water 1 cup sugar
Instructions
How to make the Orange Bread
Preheat your oven to 170°C (340°F)
Grease a loaf pan with butter and lightly coat with flour. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar until it feels wet and looks orange. This releases the oils from the zest.
Add eggs to the orange sugar and whisk vigorously until the mixture is light and bubbly.
Stir in the orange juice, vanilla extract, and olive oil until well combined.
Combine Wet and Dry Mixtures. Whisk until smooth and free of lumps.
Pour the batter into the prepared loaf pan.
Bake for 45–50 minutes. To check doneness, insert a toothpick into the center; it should come out clean.
How to make the Candied Oranges (Optional)
Boil a large pot of water.
Add orange slices and blanch for 3 minutes to remove bitterness.
Drain and set aside.
In a large pan over medium heat, combine 2 cups water and 1 cup sugar. Stir until the sugar dissolves.
Add the orange slices and simmer for 20–30 minutes, flipping occasionally, until the syrup thickens into bubbles and the oranges are coated in syrup.
Preheat the oven to 170°C (340°F).
Place the candied slices on a baking sheet lined with parchment paper.
Bake for 10 minutes or until just set. Watch closely to prevent over-caramelizing.
Turn off the oven, flip the slices, and leave them inside for another 10 minutes with the door closed.
Let the slices cool for a few minutes before gently peeling them off the parchment. Serve with yogurt and orange bread or deep them into melted chocolate.
