Orange Cinnamon Bread

Orange zest and cinnamon turn a basic bread machine loaf into something that smells like a bakery on a crisp fall morning. The orange juice replaces water entirely here, which gives the crumb a subtle citrus sweetness and gorgeous golden color you won’t get from extract alone.

This is a dump-and-go recipe in the best possible way. Everything goes into the machine at once, no pre-mixing, no kneading, no babysitting. The butter softens during the initial mix cycle and distributes evenly through the dough.

Fresh zest makes all the difference. Bottled orange juice works fine for the liquid, but the zest needs to come from a real orange. That’s where the bright, punchy citrus oils live. Use a microplane and stop before you hit the bitter white pith.

Pro Tips

• Add ingredients in the order your bread machine manual recommends (wet first or dry first varies by brand).
• Use room temperature orange juice. Cold liquid can slow the yeast activation.
• Fresh orange zest has far more aromatic punch than dried. One medium orange gives you plenty.
• Check the dough ball after 5 minutes of kneading. It should be smooth and slightly tacky. Add flour or juice a tablespoon at a time if needed.

Variations

• Cranberry orange: Add ¼ cup dried cranberries at the mix-in beep for a holiday-worthy loaf.
• Orange cardamom: Swap the cinnamon for ground cardamom for a Scandinavian-inspired twist.
• Glazed: Drizzle a simple powdered sugar and orange juice glaze over the cooled loaf.