Sweet Florida Orange Breakfast Bread

Ingredients

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk, at room temperature

1/2 cup freshly squeezed orange juice

2 teaspoons pure vanilla extract

1/2 pound (2 sticks) unsalted butter

2 cups sugar

4 eggs, at room temperature

1/4 cup orange zest

For Simple Syrup:

1/2 cup freshly squeezed orange juice

1/2 cup brown sugar

Note: I used 4 whole small oranges for this recipe.

Preparation

Preheat oven to 350°F.

Grease and lightly flour loaf pans.

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

Measure buttermilk, orange juice, and vanilla into a measuring cup. Set aside.

In a large bowl, use a mixer to beat the butter until creamy.

Blend in sugar and beat for a few minutes until light and fluffy.

Mix in eggs, one at a time, and orange zest, and beat until well incorporated.

With mixer on low, slowly pour in 1/3 of the flour mixture.

Mix in half of the buttermilk mixture.

Blend in another 1/3 of the flour mixture and remaining buttermilk mixture.

Add remaining flour mixture and mix until just blended.

Divide batter between prepared pans, filling about 3/4 full, and bake for 30 to 35 minutes (45 minutes if using a large loaf pan) or until a toothpick inserted in center comes out clean.

While loaves bake, prepare orange simple syrup.

Stir together 1/2 cup orange juice and 1/2 cup brown sugar in a small pot. Bring to a boil over medium heat while occasionally stirring, then reduce heat and simmer for a few minutes. Remove pot from heat and set aside to cool.

When cakes are done, cool for 10 minutes before turning out onto wire rack. Set rack over a sheet pan or piece of foil, and using a brush or a spoon, soak each cake with simple syrup. Allow to cool completely.

Store in an airtight container or wrap tightly.