Picture by On Sutton Place
•2 sticks unsalted butter softened
•2 c. sugar
•4 eggs at room temp.
•4 oranges, zested and juiced
•3 c. flour
•1 t. baking powder
•½ t. baking soda
•Scant t. kosher salt
•6 oz. vanilla yogurt
•1 t. vanilla
1.Cream butter and sugar with a mixer for 5 minutes.
2.On medium speed, add eggs one at a time.
3.Add ⅓ c. orange zest (you should have a heaping tablespoon left for the glaze)
4.In a large bowl whisk together flour, baking powder, baking soda and salt.
5.In a separate bowl whisk together ¼ c. orange juice (juice of one orange,) yogurt and vanilla.
6.Add flour and yogurt mixtures alternating in 3 additions.
7.Fill prepared loaf pans a little over half way.
8.Bake at 350 degrees for: mini loaves 20 minutes, small loaves 25-30 minutes, regular loaves 45 minutes.
9.While bread is baking, heat in a sauce pan ½ c. orange juice (juice of 2 oranges) and ½ c. sugar on low until sugar dissolves.
10.After removing bread from oven, cool for 10 minutes.
11.Remove to wire racks on a cookie sheet.
12.Spoon syrup over loaves and cool completely.
13.For glaze: mix 2 c. powdered sugar with remaining orange juice and orange zest.
14.Pour over bread and allow to dry.
15.Store in refrigerator or freeze.