Saturday, April 14, 2012

Orange-Lemon Yogurt Bread

Our scholarship group met this morning and had some of this bread with our coffee and some red grapes. I think you might enjoy this quick bread, too.

Orange-Lemon Yogurt Bread makes one loaf
2/3 cup butter softened
1 1/4 cups sugar
2 eggs
1/2 cup plain yogurt
1/2 cup freshly squeezed orange juice (I substituted 2 tablespoons Meyer lemon juice for some of the OJ)
1 tablespoon orange zest
1 1/2 cups all purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1/2 cup confectioners' sugar
2-3 teaspoons orange juice
some grated orange zest

1/2 cup confectioners' sugar
1 teaspoon lemon juice
1 teaspoon lemon zest

Preheat the oven to 350 degrees F. Grease a 9"x5"x3" loaf pan. Set aside.

Cream the butter and sugar for 3 minutes until light and fluffy. Add the eggs, one at a time, beating to combine after each addition. Add the yogurt, orange juice and zest and combine. Mixture may be curdled looking...that is OK.

Combine the dry ingredients and add to the batter and mix just until combines.

Pour into prepared loaf pan and bake 55-60 minutes. Cover loosely with foil if top browns to quickly.

Place warm bread, still in pan or on a platter or board, where you can glaze it. Mix together the glaze. Poke holes in the top of the bread and pour the glaze over the top, letting the glaze settle into the holes. OK if some runs down the side. Let bread cool completely. (I refrigerated it at this point.) Mix together the topping and pour over the top. Because the topping is less runny than the glaze, it should cover the holes. Let topping setup, about 1 hour. Cut and serve in thin slices.

This is a moist, tangy loaf and goes great with your favorite cup or coffee or tea. This photo doesn't show the final topping, so you can see those holes in the top.


  1. Looks lovely and fresh and zesty. Perfect for spring

  2. As always, I'm quite taken with the citrus drizzle frosting!