Orange Brioche Bread

Recipe steps

Prepare the oven and pans

Preheat your oven to 180°C (350°F). Butter and lightly flour your loaf pans.

Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Prepare the liquids

In a measuring cup, mix the buttermilk, freshly squeezed orange juice, and vanilla extract. Set aside.

Cream the butter and sugar

In a large bowl, beat the softened butter with an electric mixer until creamy. Add the sugar and beat for a few minutes until light and fluffy.

Add the eggs and zest

Add the eggs one at a time, beating well after each addition. Fold in the orange zest and mix until everything is well combined.

Assemble the batter

On low speed, add one third of the flour mixture, then half of the liquid mixture. Continue with another third of flour, the remaining liquids, and finish with the last third of flour. Mix just enough, without overworking the batter.

Bake

Divide the batter among the prepared pans, filling them three-quarters full. Bake for 30 to 35 minutes (45 minutes for a large pan) until a toothpick inserted in the center comes out clean.

Prepare the orange syrup

While baking, mix 120 ml of orange juice and 100 g of brown sugar in a small saucepan. Bring to a boil over medium heat, stirring occasionally, then let it simmer for a few minutes. Remove from heat and let it cool slightly.

Soak the cakes

Let the cakes rest in their pans for 10 minutes, then turn them out onto a wire rack placed over a baking sheet. Using a brush or spoon, generously soak each cake with the orange syrup. Let cool completely.

Tips and variations

• No buttermilk? Mix 180 ml of milk with a tablespoon of lemon juice and let it sit for 5 minutes.
• For an even more indulgent version, add dark chocolate chips to the batter.
• This cake freezes beautifully wrapped in plastic wrap, for up to 2 months.