If you love mimosas, this Glazed Mimosa Bread is for you! A delicious quick bread that has all the flavors of your favorite breakfast cocktail, topped with a sweet orange champagne glaze. Perfect for Mother’s Day, weekend brunch, or any special occasion!
I’m not really sure what it is….but there’s something about treating myself to a delicious breakfast that I absolutely love. Maybe more, even, than a nice dinner. Because it sets the tone for the entire day! And it usually means a day that will be spent relaxing.
Don’t get me wrong…..I love a great dinner, too. It’s just that there’s something extra special about breakfast….like you’re giving yourself permission to ease into the day. And to possibly accomplish absolutely NOTHING else. And you’re totally okay with that.
So when a special occasion rolls around, there’s never a question how I want to celebrate. By starting off the day with a delicious bang! Always. And then seeing where the rest of the day takes us. Is it just me, or does that sound absolutely amazing!?!?
As for what, exactly, I want to be eating….my only criteria is that it has to be amazing. And there MUST be mimosas involved. So naturally, this Glazed Mimosa Bread is an obvious choice. Because it combines two of my favorites – mimosas & quick bread – in one delicious bite!
what you’ll need for this recipe
The best part of this recipe is the fact that it has all the flavors and ingredients of a real mimosa, which definitely comes through in the finished product.
Dry ingredients – All purpose flour, granulated sugar, baking powder & salt.
Wet ingredients – Egg, sour cream, orange juice, cooking oil, orange zest, orange extract (optional) and… last but not least… champagne!
Glaze – Powdered sugar, orange juice, orange zest, and more champagne
how to make glazed mimosa bread
Combine the dry ingredients. In a large mixing bowl, combine the flour, sugar, baking powder and salt. Mix well.
Combine the wet ingredients. In a separate bowl, combine the remaining ingredients. Add them to the bowl with the flour mixture.
Bake, then glaze. Bake the bread at 350° for 50-55 minutes, then cool on a wire rack. Once cool, make the glaze and drizzle evenly over the bread.
how to make mimosa bread without champagne
To make this recipe without champagne, substitute a white soda like 7-Up or Sprite, citrus flavored sparkling water, or non-alcoholic sparkling wine.
Recipe Variations
- Make it lemon by using lemon juice & zest
- Add orange extract for an extra pop of orange flavor
- Substitute 7-Up or sparkling water for the champagne
- Use non-alcoholic champagne
- Substitute plain or flavored Greek yogurt for the sour cream
- Bake them in muffin pans instead of a loaf pan
And if you’re looking for some delicious recipes to go with it? I’d recommend my Summer Vegetable Breakfast Strata or my Blueberry Granola Muffins or maybe even my Tropical Mimosas. Because – hey – it’s Mother’s Day, right? And if there’s one thing EVERY mom wants on Mother’s Day…..it’s a mimosa!
Glazed Mimosa Bread
Ingredients
Bread
- 1 3/4 cups all purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg beaten
- 3/4 cup champagne cold or room temperature
- 1/2 cup sour cream
- 1/4 cup Simple Truth Orange Juice
- 1 teaspoon orange extract optional
- 1/4 cup cooking oil
- zest of 1 orange
Glaze:
- 1/2 cup powdered sugar
- 2 teaspoons Simple Truth Orange Juice
- 1 teaspoon champagne cold or room temperature
- orange zest
- *If you like a lot of glaze feel free to double the recipe!
Instructions
- In a medium mixing bowl, combine flour, sugar, baking power, and salt. Set aside.
- In a separate mixing bowl, combine beaten egg, champagne, sour cream, orange juice, orange extract (optional), oil, and orange zest.
- Add egg mixture to dry mixture and stir just until moistened (batter should be lumpy).
- Pour batter into 8x4x2 inch bread pan that has been greased on the bottom and 1/2 inch up the sides.
- Bake at 350 degrees for 50-55 minutes. Remove from oven and cool completely.
- Prepare the glaze by combining powdered sugar, orange juice, and champagne. Mix well and drizzle over cooled bread. Top with orange zest.
What would be a good substitute for the champagne? I do not care for the taste of it. ????
I wouldn’t want to buy it just for the recipe…I had a recipe that called for it one time and I used my husbands club soda !!!! It worked, too…..light and fluffy and a good flavor !
LaMarca Prosecco often comes in small, individual serving bottles. Don’t ask me why I know this. Haha. But, if you need just a bit for a recipe, it’s a great solution.
Prosecco, club soda or lemon line soda
Sprite or 7-up would probably work.
Mimosa = champagne + oj. Remove the champagne and it’s not mimosa. But maybe ginger ale??
Sprite or any lemon/lime soda!
On your scrumptious looking photo, is the glaze recipe doubled?
Thank you, Christi! No, the glaze is not doubled in the photo.
Please answer the questions in the 2 comments above as I would like to know as well. I have no wish to spend such a lot of money on champagne just to make a cake as I wouldn’t drink the remains. Make an expensive cake I think.
You can buy the little small mini bottles of champagne at liquor stores, grocery stores and places like World Market, etc.
Sprite should work.
love many of your recipes and this looks great! Did you double the glaze?
Thanks, Trish! I did not double the glaze in the photos.
I do believe this is the best idea I’ve seen for a quick bread…EVER! Kudos to you for coming up with something I’ve not seen before. BTW, don’t pay any attention to the previous comments. This quick bread needs to be made by people who will appreciate it!
Thank you so much, Renee! xoxo
I agree. Why use bought orange juice? I would use the orange that I removed the zest from. I do that in my orange cake recipes. In face have been known to replace the milk with orange juice,freshly squeezed,.
Fresh orange juice would definitely be delicious!
Oh my, this looks awesome and I have a bottle of Proseco in my fridge! Great timing for Mother’s Day!
Perfect! I hope you enjoy it, Peggi!
I note that questions have been asked but not answered. I and other commenters are asking so that they can make this lovely loaf/cake. I personally don’t want to buy a bottle of Champayne and would love somebody to tell me of a substitute that would: a) cost less b) taste somewhat the same.
Yes, I would probably squeeze fresh oranges for juice (as Elaine suggested) too. But I imagine that by using Champayne in the mix you are getting some ‘raising’ help as well as flavour.
I would also double the icing because, well, it’s nice isn’t it? ????
I’ll happily take any suggestions from anybody. ????
Hi Mary, I apologize for not responding last night. If you are looking for the same texture as is created with champagne, I would use sprite or sparkling water. Sprite would make it a bit sweeter than sparkling water. I hope this helps!
Hi does the sprite need to be cold?
Mary, you could use Sprite or any lemon lime soda in replacement of champagne. if you like a lot of icing you certainly can double it! Yum!
I used Sprite-Not because I don’t love champagne–I do, and this is a great excuse to drink some–but because I live in Utah and the liquor store line was thirty people long on Monday! It turned out wonderfully, glad to say!! Thanks for a lovely recipe!
Was the sprite cold or room temperature please?
Either way I imagine would work. If the Champagne isn’t cold nor does your Sprite have to be.
I have a couple suggestions in place of Champagne…Prosecvo or Moscato. Cheaper and tastes parellel to the Champs.
Oops…Prosecco
So light, moist and refreshing. Great with coffee, or champagne!
I love the way you think! xoxo
Wow! This looks SO light, moist and incredibly delicious!! The perfect treat!!
Thank you so much, Katerina!
This bread looks incredibly moist and delicious. I think the addition of the champagne is a stroke of brilliance!
I would love a slice of this right now with my coffee. It looks so full of flavor and moist!
Oh my goodness what a genius idea! And then of course you can enjoy the bread with more mimosas 🙂
I can’t get over how amazing this looks!
Thanks so much, Amanda!
I bet this is so amazing! I love a good mimosa so this is calling my name!
Oh my gosh… CHAMPAGNE glaze!!
I love quick bread recipes, and this one would make any mom happier on Mother’s Day.
Wow! This looks good! Great for Mother’s Day!
This is so creative!! I love it! And I’m with you on breakfast being extra special!
My daughter Aleta made this glazed Mimosa bread for my 69th birthday on Easter Sunday of 2020. She knows I love my Mimosas. She wrote the recipe down for me, she was so happy. She died May 20th 2020. I will cherish her hand written recipe till the day I die.
Oh my Gosh! I am so sorry to hear… Thank you for sharing that with me.
Thank you Nancy!
Hi! This looks amazing! I am going to make it and take it to a picnic this weekend!
Do you add the glaze when you serve or immediately after baking?
Thanks!
Allyson
If you all want the double glazed “look”…follow the recipe
(Ohhh…I looked back at the recipe and she didn’t specify when to put the glaze on or at least I didn’t see anything beyond how long to bake the loaf?) Well I am a seasoned baker and I would say if the glaze is warm wait at least 10 minutes after it comes out of oven but reserve half for later after it cools. Gently re-warm the glaze (if it’s too cool to drizzle or spread) and go to town. Enjoy her recipe. It looks great
Once the bread is cooled so it doesnt just melt off.
Oh man! I would love to be waking up to this!
Oh my gosh – this looks amazing!! I would love a slice or two!
This bread looks so pretty and delicious! I love citrus. Pinning this to try!
You’re so smart to make a mimosa flavored quick bread — best idea ever!
Yummy! This looks SO good!
Happy Mothers Day my friend!
You didn’t say when to put glaze on, while bread is still warm or after bread has cooled.
Let cool.
Does the bread recipe double well to make 2 loaves?
So I got all the ingredients and was getting ready to make it when I realized I don’t have a bread loaf pan. ????
Can I use a mini Bundt pan? One that has 6 bundts to a pan. My question…would this work and how long do I bake for? I think 55 minutes is too long for the Bundt size.
This is so delicious I am making it for Mother’s day gifts ????
So while reading through the directions I didn’t notice directions for making the glaze? I was just wondering how you made it
To make (any) glaze. Sift powdered sugar into small bowl, add the remaining juice, Champagne (or Champs substitute) and zest. Stir until smooth.
Amazing recipe, I never tried a cake with a champagne glaze, but I guess it’s time 🙂 Saving this and making it as soon as I finish my diet! It will be a real treat.
Hope you enjoy!
I LUV Mimosa bread…my Gramma made a peach version…I use glass pans, so does it come out well in them and how does this recipe do if it’s doubled for 2 loaves. What kind of Champaign…havent bought it in years…lol
I usually have a brut champagne on hand, ha! Yes glass pans would be great! Check often as cooking times may vary.
The bread turned out great, however, my glaze looks more pale and runny than yours in the picture even though I used the exact same ingredients and waited for the bread to cool completely before adding the glaze. I didn’t see any directions on the glaze- do you just mix all of the glaze ingredients together, or am I missing something?
I would add the oj slowly and maybe use a little less to help it hold shape a bit, also as it sets it should harden a little, and become less runny.
Do you think the addition of cranberries would be good in this bread? I love cranberry orange muffins but haven’t find a good recipe yet.
That sounds delicious & a clever idea
Kelly, that sounds like a really fun addition, try it!
Can you freeze this bread before or after glaze?
Freeze before the glaze
HELLO, I love your recipe for the glazed mimosa bread,love all the ingredients,had problems trying to print it.please help, thank you.
I love breads. I make different types of bread for all kinds of occasions. And what I really like about this recipe is the orange glaze. It is genius and looks incredibly yummy!
Thanks Elaine! Hope you enjoy!
If you use plain yogurt instead of sour cream will it still be as moist?
Yes!
I made it and used prosecco. It was delicious!
Doe this recipe freeze well? If so, do I freeze with or without the glaze? Thanks so much! Looking forward to making it!!
Yes, you can freeze it, but I would do so without the glaze on it.
where is the rest of the recipe, what to do after it has baked?
do u have to use Simply Truth oj?? I live in NJ and never heard of it. Thank u
You can use what ever brand OJ you prefer!
Hi, is Olive Oil or Vegetable Oil better to use?
When baking, I would typically use vegetable oil!
Thank you Jill! That’s was I thought, just wanted to be sure. 🙂
Disappointing. Not enough orange flavor for my taste but it was light. I used sparkling wine that I really like.
I’m sorry to hear it didn’t have enough orange flavor. Did you add the orange extract?
Hi
Does the mimosa bread have to be refrigerated?
No, it doesn’t need refrigeration.