From an SEO standpoint, Orange Cream Cheese Loaf appeals year-round: it’s seasonal for winter citrus, spring brunches, and summer picnics, and it consistently ranks for readers seeking “moist orange loaf,” “cream cheese quick bread,” and “citrus pound cake” alternatives. The ingredients are pantry-friendly, substitutions are included, and the loaf freezes beautifully perfect for content planners and home bakers alike. Bake once for a weekday breakfast, tuck slices into snack boxes, or layer with fresh berries and whipped cream for a simple dessert. However you slice it, this loaf brings bright flavor, reliable texture, and repeat-worthy results.
Quick Recipe Introduction
This Orange Cream Cheese Loaf is ultra-moist, citrusy, and silky-soft thanks to cream cheese baked right into the batter. Fresh orange zest and juice deliver bright flavor, while a simple glaze adds a café-style finish. Easy to make, freezer-friendly, and perfect for brunch, snacks, or gifting—this will be your new go-to citrus loaf.
Summary
Yield: 1 loaf (9×5-inch) • Prep: 15 minutes • Bake: 55–65 minutes • Cooling: 1 hour • Level: Easy
Equipment
- 9×5-inch loaf pan
- Mixing bowls (1 large, 1 small)
- Whisk and rubber spatula
- Microplane zester & citrus juicer
- Parchment paper & cooking spray
- Toothpick or skewer for doneness
- Wire cooling rack
Ingredients
For the Loaf
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (200 g) granulated sugar
- 4 oz (113 g) cream cheese, softened
- 1/4 cup (57 g) unsalted butter, melted and cooled
- 1/4 cup (60 ml) neutral oil (canola/vegetable)
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 tbsp finely grated orange zest (from ~2 oranges)
- 1/2 cup (120 ml) fresh orange juice
- 1/4 cup (60 ml) milk (dairy or plant-based), room temperature
Optional Orange Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tbsp fresh orange juice (to thin)
- 1/2 tsp orange zest (optional, for extra zing)
- Pinch of salt
Instructions
- Prep: Heat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lift. Lightly grease.
- Dry mix: In a bowl whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream & whisk: In a large bowl whisk cream cheese and sugar until smooth and slightly fluffy (about 1 minute by hand). Whisk in melted butter and oil until glossy.
- Add eggs & flavor: Whisk in eggs one at a time, then add vanilla and orange zest.
- Liquid in: Stir in orange juice and milk until combined (it may look slightly curdled—normal).
- Combine: Add dry ingredients and fold gently with a spatula just until no dry streaks remain. Do not overmix.
- Bake: Transfer batter to the pan; smooth the top. Bake 55–65 minutes, tenting with foil at 45 minutes if browning fast. The loaf is done when a toothpick comes out with a few moist crumbs.
- Cool & glaze: Cool in pan 15 minutes, lift to a rack, cool 45–60 minutes. Whisk glaze ingredients to a pourable consistency and drizzle over cooled loaf.
Notes
- Use full-fat brick cream cheese for the best texture.
- Fresh orange juice beats bottled for brighter flavor.
- If using a glass pan, add 5–8 minutes bake time.
- A thermometer reading of 200–205°F (93–96°C) in the center indicates doneness.
Tips for Success
- Room-temp ingredients: Prevents curdling and ensures a smooth batter for your Orange Cream Cheese Loaf.
- Don’t overmix: Fold gently to keep the crumb tender and velvety.
- Zest first, then juice: You’ll extract maximum essential oils and flavor.
- Cool before glazing: Warm loaves will melt and thin the glaze.
- Finish with zest: Sprinkle fresh zest over the glaze for a fragrant, bakery-style look.
Additional Tips and Variations
- Poppy seed twist: Fold in 1–2 tbsp poppy seeds for texture.
- Berry swirl: Marble 1/3 cup thick orange marmalade or swirl in 1/2 cup blueberries (tossed in 1 tsp flour).
- Almond accent: Add 1/2 tsp almond extract for a delicate bakery vibe.
- Dairy-free: Use dairy-free cream cheese and plant milk; swap butter for more oil.
- Mini loaves/muffins: Divide into two 5×3-inch pans (25–35 min) or 12 muffins (18–22 min).
Storage Options
- Room temperature: Wrap airtight for 2–3 days.
- Refrigerator: Up to 5–6 days; bring slices to room temp for best texture.
- Freezer: Wrap whole loaf or slices in plastic, then foil; freeze up to 2 months. Thaw overnight in the fridge.
- Refresh: Warm slices at 300°F (150°C) for 6–8 minutes to revive aroma and crumb.
Frequently Asked Questions (FAQ)
Can I substitute lemon for orange?
Yes—swap zest and juice 1:1 for a lemon cream cheese loaf. Adjust glaze with lemon juice to taste.
Why is my loaf dense?
Overmixing or too much flour. Weigh ingredients or spoon-and-level flour; fold gently.
Can I reduce the sugar?
Reduce by up to 1/4 cup without major texture changes; flavor will be less sweet and tangy-forward.
Is bottled juice okay?
In a pinch, yes, but fresh delivers brighter flavor and better aroma.
Can I add nuts?
Absolutely—fold in 1/2 cup chopped toasted almonds or pistachios for crunch.
Conclusion
With a plush crumb, vivid citrus, and a glossy glaze, this Orange Cream Cheese Loaf turns simple ingredients into a café-worthy bake. It’s dependable, adaptable, and unforgettable—perfect for brunch trays, gifting, or a bright pick-me-up any day of the week.