Juicy orange bread (or orange kuglóf/cake) is a true classic, and the secret is freshly grated orange zest and an orange syrup or glaze after baking, which guarantees that the dough will stay juicy.

Here is a recipe for an easy-to-make, extra juicy orange bread that requires no kneading!

🍊 Juicy Orange Bread (Orange Kuglóf)
This recipe uses oil instead of butter, which helps retain moisture and juiciness.

📋 Ingredients
I. The Dough
Ingredients Quantity Note
Flour (plain) $300 \text{ g}$
Sugar $200 \text{ g}$
Baking powder $2 \text{ tsp}$
Salt $1/2 \text{ tsp}$
Eggs $3 \text{ pcs}$ (size L)
Sunflower oil $1 \text{ dl}$ Or other neutral-flavored oil.
Fresh orange juice $1 \text{ dl}$
Orange peel $1 \text{ tsp}$ (grated) The peel of one untreated orange!
Vanilla $1 \text{ tb}$ vanilla extract

II. The Orange Syrup (The Secret to Juiciness)
Ingredients Quantity Notes
Fresh orange juice $1 \text{ dl}$
Sugar $50 \text{ g}$
🛠️ Preparation

I. Preparing the Dough
Preparation: Preheat the oven to $175^\circ\text{C}$ (top and bottom baking). Grease and flour a loaf or oblong loaf pan ($25 \times 12 \text{ cm}$).
Dry ingredients: In a large bowl, mix together the flour, sugar, baking powder and salt.
Wet ingredients: In another bowl, mix together the eggs, oil, orange juice, grated orange zest and vanilla extract.

Assembly: Pour the wet mixture into the dry ingredients and stir with a wooden spoon or spatula until just combined. Do not overmix or the dough will be tough!
Baking: Pour the dough into the pan and bake for $50 \text{ – } 60 \text{ minutes}$. Test with a skewer to see if the center is cooked through.
II. Making the Syrup


Cooking: While the dough is baking, make the syrup. In a small saucepan, combine the orange juice and sugar.
Thickening: Bring to a boil, then simmer over low heat for about $3 \text{ minutes}$ until the sugar dissolves and the syrup thickens slightly. Remove from heat and keep warm.
III. Juicing
Punching: Remove the finished, warm bread from the oven. Leave it in the tin and prick the top with a skewer or fork.
Drizzle: Slowly pour the warm orange syrup over the top of the dough in several batches, making sure to soak it all up.


Cool: Let the bread cool completely in the tin before carefully turning it out. During this time, the syrup will fully set, creating a moist, juicy texture.
Extra tip (Orange Glaze): If you want to glaze it, mix $100 \text{ g}$ powdered sugar with 2-3 tablespoons of fresh orange juice and spread it on the completely cooled bread.