Orange Dreamsicle Bread

Calling all orange dreamsicle fans out there… this recipe is for you!

Since creating this recipe, this bread has been made a handful of additional times since.

When a food blogger tells you a recipe has been made over and over again… take note. That is kind of a big deal. Because usually, if we are going to spend our efforts cooking or creating, it might as well be working towards a new recipe to put on the blog. However, when one is as yummy as this one, you will look for any excuse to make it again and again.

This bread is heavenly! Delicious orange flavor paired with a cream cheese filling and creamy frosting- it is truly a must make recipe!

Orange Dreamsicle Bread from ...This bread is heavenly! Delicious orange flavor paired with a cream cheese filling and creamy frosting- it is truly a must make recipe!

Orange Dreamsicle Bread

This bread is heavenly! Delicious orange flavor paired with a cream cheese filling and creamy frosting- it is truly a must make recipe!
Prep Time 15 minutes
Cook Time 50 minutes
Servings 24 slices
Calories 376kcal


  • 1 1/3 cups vegetable oil
  • 3 eggs
  • 1 1/4 cups milk
  • 2 1/4 cups sugar
  • 1/4 cup orange juice
  • 3 teaspoons orange extract
  • 3 cups flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • orange food coloring optional

Cream Cheese Filling

  • 8 ounces cream cheese softened
  • 1/3 cup sugar
  • 2 eggs
  • 1 Tablespoon flour

Cream Frosting

  • 1/4 cup butter softned
  • 2 cups powdered sugar
  • 1 teaspoon orange extract
  • 1/2 cup heavy whipping cream


  • Preheat oven to 350 degrees F.
  • Grease and flour 3 (8x4 inch) loaf pans.
  • In a large mixing bowl, beat oil, eggs, milk, sugar, orange juice and orange extract until smooth.
  • Add in flour, salt and baking powder and mix until well incorporated.
  • Stir in orange food coloring a drop at a time until desired orange color is reached. You can omit the food coloring if you want to, it just makes the bread appear orange like traditional orange dreamsicles.
  • In a medium bowl, beat cream cheese, sugar, eggs and flour.
  • Fill loaf pans each with 1/6 of the batter.
  • Spoon 1/3 of the cream cheese filling onto the top of each loaf pan. Swirl in cream cheese filling by cutting it in with a knife.
  • Pour 1/3 of the remaining batter onto the tops of each loaf pan.
  • Bake at 350 degrees F for 50 minutes or until toothpick comes out clean.

Cream Frosting

  • Cream butter in a medium bowl. Add in powdered sugar, orange extract and heavy whipping cream. Beat until smooth.
  • Frost the tops of each cooled loaf.


Calories: 376kcal | Carbohydrates: 45g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 237mg | Potassium: 72mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
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Filed under: bread, dessert

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  1. Serene @ House of Yumm

    This absolutely looks and sounds like a dream! Love orange cream anything! Pinning this and can't wait to make it!

  2. Kaylene Wayman

    This would be awesome. A once-in-a-lifetime treat!

  3. Averie @ Averie Cooks

    "Because usually, if we are going to spend our efforts cooking or creating, it might as well be working towards a new recipe to put on the blog" <--- THAT IS sooo true! So the fact that you've remade it AND it seems like it makes a pretty hefty amount (3 loaves in each batch), that's bigtime. And I looove orange dreamsicle-inspired desserts. I have a shake and cookies, but no bread. This is perfect, NIkki! Pinned!

  4. Sue

    Thought of adding pumpkin to this recipe? Would love to hear about the result!

  5. Liz

    Thank you for the nice recipe. I love orange.

  6. Jennifer


    What does it mean in step 7. "Fill loaf pans each with ⅙ of the batter." How much of the batter? I know you need some to pour on top. I'd really like to try this sometime.

    1. Tonia

      The recipe makes 3 loaves. You put 1/6 of the batter in each of the three pans, add the cream cheese filling to each of the three pans, and then top each pan with the remaining cake batter.

      Hope this helps!

    2. Chantal L

      Did you whip the whipping cream in a separate bowl and fold it in? My icing is watery and curdled. I mostly beat the butter with icing sugar and extract, then added whipping cream in its liquid form. It never got smooth. Once I put the cold whipping cream in, I think it seized up the butter. Then trying to smooth that out by beating it more, my whipping cream turned to butter.

  7. Erin


    Can you sub applesauce for the vegetable oil? Thanks!

  8. Cassidy

    What would the measurements be for 1 loaf? I only have 1 pan but would love to try!

    1. Brenda

      100% agree - I also only have one pan - some of stuff no problem to divide by 3 but when you get into 1/4 cups of stuff?????

    2. Mindy

      1/4 cup is 4 tablespoons. Each tablespoon has 3 teaspoons. So 4 tablespoons is equal to 12 teaspoons. Divided by three you would need 4 teaspoons, or 1 tablespoon plus 1 teaspoon.

    3. Vickie Moran

      you could also use a round cake pan i would think then instead of swirling cream cheese layer, just do small dollops and then pour remaining on top....cream cheese dollops will bake into the batter just like a loaf pan

  9. HOLLY

    Wondering if this could be made in a bundt pan? How would you adjust the cooking time??

    1. Chris Stanley

      I did mine in a bunch pan just added 7 to 10 minutes on baking time turned out great. Such a good recipe.

    2. Chris Stanley

      That would be bunt pan

  10. Linda

    I don't understand how the 2nd mix is added! I'd like to make it but gel me understand!

  11. Tanya Green

    It looks so moist and heavenly. I might try making it but switching it to lemon.

  12. Judith

    Hi there!
    I love your blog.
    Just 1 question please...If I can't get heavy wipping cream, what can I use instead?

    1. Lee

      You could buy a can of coconut milk and scoop off the very top portion of the can when you open it ( don't shake the can) that is the coconut cream which is thick like whipping cream and can be substituted for cream in most recipes. I have never tried it on frosting though.If it is for the frosting you could also sub silken tofu and look up a frosting made with it. It takes on the flavour of whatever you put it into. Hope this helps.

  13. Sunday

    If anyone manages to concert this into gluten free (no almonds- allergic to nuts) please let me know!

    1. Maria

      I'm sure it would work great with a cup for cup gluten-free flour blend. My favorite is Better Batter, but there are others you can buy in the supermarket.

  14. Charline Griffith


    I add one tsp of coconut extract to the cream cheese frosting - it enhances the flavor of the cream cheese while 'not adding additional overtones of coconut' - I learned this tip from another site and it absolutely works!

  15. patty

    can self-rising be a substitute for plain? if so, what would be the amount?

  16. Lindsey

    I'm baking these right now! I was reading the recipe on my phone, which didn't show where it said to put 1/6 of the batter in each pan, so I didn't have any leftover to put on top! Is it going to totally ruin my bread?

  17. Laura

    This is in the oven right now!! I'm hoping it tastes as good as it smells because this would be a great treat for a Christmas bake swap!!
    Love your recipes!

  18. Kathy

    Can you substitue fresh orange juice for the orange extract....

    1. Kathy

      I obviously never read the recipe, I see it does have orange juice

  19. Liz


    Made this and it is absolutely delicious. I did not use the orange food coloring and did add grated orange peel to both the batter and the frosting. Baked it in four mini loaves. Thank you SO much for this wonderful recipe.

  20. Z


    I made this for Easter brunch.. it was excellent!! I made mine in 2 bigger loaf pans a few days ahead. (I think this is key for me,to make the orange extract flavor "settle down" a little) This was my first time working with orange extract, and i wasn't too excited about the flavor in my frosting at first. But after a day or 2, the flavor is not as strong and it was perfect. I made this mostly according to the recipe, except I also added some orange zest in the batter, as well as in the frosting, for an extra dimension of flavor. Also for the frosting I cut the sugar back by abt half a cup. It was sweet enough for me. The bread was moist and it was a hit with everyone. I definitely will be making this again!

  21. claudia rosales

    I did the recicpe.....just one comment the cream frosting 2 CUPS OF POWERED SUGAR was too much sugar for only 1/4 cup of butter and 1/2 cup of heavy whipping cream.

    1. claudia rosales


  22. Suzannah

    Yvan butter be used instead of oil?

  23. Judy Estelow

    I am going to try this. It looks yummy. Can almond extract be used in place of the orange extract?

  24. Fari

    Tried it !! It was awesome !! A wonderful recipie !! Definitely a keeper!!

  25. Kristie

    Does this use 1/4 cup frozen concentrate orange juice before it's mixed up or mix up the orange juice with water and that's what you use? Taking this to a girls night out. Thank you!

  26. Gina

    Why is there only a 2 1/2 star rating on this when so many comments are positive?

    1. Chef in Training

      On mobile it only shows 2.5 out of 5 stars for some weird reason. If you read the numbers right below it, it says 4.8 out of 5 stars. SO sorry for the confusion and hope this helps :)

  27. Faith

    Do you think I could make this gluten free? It sounds wonderful.

  28. sandi Miller

    I didn't find it had enough "orange" flavor. How much more extract should I add?

  29. Yvonne


    I made this and it was delicious. I would like to bake it in a 9x5 can I adjust this recipe without having ingredients left over?

  30. Hiba


    I mafe it and its perfect so moist and orangy!
    Question : can I bake it the night before and frost it before serving?

    Many thanks!

  31. Barbara

    I am 75 years old and bake almost every day. I picked out this recipe on Pinterest to bake and give to neighbors and friends over the Christmas holidays. It received many compliments. It was also very pretty sliced and put on a decorative plate while hosting parties. The orange zested over the top of the frosting gave it a nice appeal. I froze many loaves (wrapped in Saran Wrap, foil, then put in zip locks), giving bread to postman, neighbors who would drop by, etc. this recipe is new favorite of mine.
    (If you have leftover batter, put in in muffin tins...freeze, and have with morning coffee!!)

  32. Juanna Moses


    Just tried it today and they turned out fabulous. Blink and it's gone. Absolutely love it.

  33. Erin

    Could you make it into a tube cake rather than loaves?

  34. Abbie

    Does this bread need to be refrigerated?

  35. Katy

    Can you freeze this bread? 3 loaves is too much but it sounds so good!

  36. Karen

    Help! I made this recipe several times and it turned out great. The last couple times it has fallen and I can't figure out why - I did nothing different. This last time I did not use the cream cheese filling, but still fell a little. It raised great in the over, but fell after taking it out. The toothpick was clean when I tested. Any suggestions - we love this bread!