Iced Orange Sweet Bread

We have your Easter brunch or dessert covered! But this can really be enjoyed any time of year (or time of day, we’re not judging!) This moist, sweet bread topped with creamy orange icing is full of the orangey goodness found in our Organic Pulp-Free Orange Juice. Be sure to sweeten up your Easter spread with this pastel treat.

Bread:

1 ½ cups organic all-purpose flour

1 tsp organic baking powder

1/8 tsp organic salt

½ cup organic unsalted butter

1 cup organic sugar

2 organic large eggs

1 ½ tsp organic vanilla extract

1/3 cup Uncle Matt’s Organic Pulp-Free Orange Juice

Zest 1 organic Florida orange (use half for bread, half for icing)

½ cup organic almond or coconut milk

 

Icing:

1/3 cup Uncle Matt’s Organic Pulp-Free Orange Juice

½ zest from organic Florida orange

1 cup organic powdered sugar

 

Directions:

Preheat oven to 350 degrees. Grease a loaf pan and dust with flour.

In a separate bowl, mix the flour, baking powder and salt.

Allow the butter to soften, then mix in a separate bowl using a handheld mixer until the texture is creamy.

Next, slowly add the sugar, eggs, vanilla extract, orange juice and zest one ingredient at a time to the butter mixture. Be sure to mix well with the mixer in between adding each ingredient.

Next, combine the dry and wet mixtures by slowly adding the bowl of dry ingredients to the bowl of wet ingredients. Additionally, stir in the almond or coconut milk.

Pour the batter into the greased and powdered loaf pan. Bake for about 45 minutes (adjusting time as needed). Check in on your loaf while its baking. If you notice the loaf beginning to brown, cover your pan with aluminum foil and continue baking.

When baking is complete, let the loaf cool completely before icing.

Prepare the icing while the loaf is cooling. Mix the orange juice, zest and powdered sugar. Remove the loaf from the baking pan and pour the icing in an even layer atop the cooled loaf.

Serve by slicing into pieces of your desired thickness.