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!
And you guys….you can actually taste the champagne in it! And the delicious Simple Truth Organic Orange Juice. And even though it’s obviously bread….it feels a little bit like drinking a mimosa! And definitely like a treat. Which, if you ask me, is what a fun breakfast is all about.
Best of all, this Glazed Mimosa Quick Bread couldn’t be easier to make. It literally just requires measuring, mixing, pouring, and baking. Then just print the recipe before Mother’s Day and wait for the magic to happen. This Glazed Mimosa Bread is easy enough for your husband (or even your kids) to make. I promise.
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
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!
Ingredients
Bread
- 1 3/4 c. all purpose flour
- 3/4 c. sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 egg, beaten
- 3/4 c. champagne, cold or room temperature
- 1/2 c. sour cream
- 1/4 c. Simple Truth Orange Juice
- 1/4 c. cooking oil
- zest of 1 orange
Glaze:
- 1/2 c. powdered sugar
- 2 tsp. Simple Truth Orange Juice
- 1 tsp. 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, 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.
Notes
To make this recipe without champagne, feel free to substitute any type of white soda such as Sprite or 7-up
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 228Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 140mgCarbohydrates: 37gFiber: 1gSugar: 22gProtein: 3g
Marie says
What would be a good substitute for the champagne? I do not care for the taste of it. ????
carolyn McElroy says
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 !
Ginna says
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.
Kathleen says
Prosecco, club soda or lemon line soda
Brenda M says
Sprite or 7-up would probably work.
Ldo says
Mimosa = champagne + oj. Remove the champagne and it’s not mimosa. But maybe ginger ale??
Cathy Trochelman says
Sprite or any lemon/lime soda!
Christi Spencer Martin says
On your scrumptious looking photo, is the glaze recipe doubled?
Cathy Trochelman says
Thank you, Christi! No, the glaze is not doubled in the photo.
Mary says
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.
Kathy says
You can buy the little small mini bottles of champagne at liquor stores, grocery stores and places like World Market, etc.
Bethany says
Sprite should work.
Trish says
love many of your recipes and this looks great! Did you double the glaze?
Cathy Trochelman says
Thanks, Trish! I did not double the glaze in the photos.
Renee - Kudos Kitchen says
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!
Cathy Trochelman says
Thank you so much, Renee! xoxo
Elaine Beard says
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,.
Cathy Trochelman says
Fresh orange juice would definitely be delicious!
Peggi says
Oh my, this looks awesome and I have a bottle of Proseco in my fridge! Great timing for Mother’s Day!
Cathy Trochelman says
Perfect! I hope you enjoy it, Peggi!
Mary says
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. ????
Cathy Trochelman says
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!
Gale de Brrr says
Hi does the sprite need to be cold?
Cathy Trochelman says
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!
Natalie says
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!
Gale de Bree says
Was the sprite cold or room temperature please?
LC says
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.
LC says
Oops…Prosecco
Katie says
So light, moist and refreshing. Great with coffee, or champagne!
Cathy Trochelman says
I love the way you think! xoxo
katerina @ diethood.com says
Wow! This looks SO light, moist and incredibly delicious!! The perfect treat!!
Cathy Trochelman says
Thank you so much, Katerina!
Renee - Kudos Kitchen says
This bread looks incredibly moist and delicious. I think the addition of the champagne is a stroke of brilliance!
Deb A says
I would love a slice of this right now with my coffee. It looks so full of flavor and moist!
Karyl | Karyl's Kulinary Krusade says
Oh my goodness what a genius idea! And then of course you can enjoy the bread with more mimosas 🙂
Amanda | The Chunky Chef says
I can’t get over how amazing this looks!
Cathy Trochelman says
Thanks so much, Amanda!
Angie | Big Bear's Wife says
I bet this is so amazing! I love a good mimosa so this is calling my name!
Bec @ It's Yummi says
Oh my gosh… CHAMPAGNE glaze!!
I love quick bread recipes, and this one would make any mom happier on Mother’s Day.
Krista says
Wow! This looks good! Great for Mother’s Day!
Nancy | The Bitter Side of Sweet says
This is so creative!! I love it! And I’m with you on breakfast being extra special!
Debra Barajas says
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.
Cathy Trochelman says
Oh my Gosh! I am so sorry to hear… Thank you for sharing that with me.
Cathy Trochelman says
Thank you Nancy!
Allyson says
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
LC says
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
Cathy Trochelman says
Once the bread is cooled so it doesnt just melt off.
Des @ Life's Ambrosia says
Oh man! I would love to be waking up to this!
Love Bakes Good Cakes says
Oh my gosh – this looks amazing!! I would love a slice or two!
Katherine says
This bread looks so pretty and delicious! I love citrus. Pinning this to try!
marcie says
You’re so smart to make a mimosa flavored quick bread — best idea ever!
Jess says
Yummy! This looks SO good!
Happy Mothers Day my friend!
Sherrie Collis says
You didn’t say when to put glaze on, while bread is still warm or after bread has cooled.
Cathy Trochelman says
Let cool.
Stephanie says
Does the bread recipe double well to make 2 loaves?
Erica says
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.
Tracy says
This is so delicious I am making it for Mother’s day gifts ????
Alyssa says
So while reading through the directions I didn’t notice directions for making the glaze? I was just wondering how you made it
LC says
To make (any) glaze. Sift powdered sugar into small bowl, add the remaining juice, Champagne (or Champs substitute) and zest. Stir until smooth.
Alina Delicious Romania says
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.
Cathy Trochelman says
Hope you enjoy!
Tina Treitler says
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
Cathy Trochelman says
I usually have a brut champagne on hand, ha! Yes glass pans would be great! Check often as cooking times may vary.
ricki says
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?
Cathy Trochelman says
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.
Kelly says
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.
Missy says
That sounds delicious & a clever idea
Cathy Trochelman says
Kelly, that sounds like a really fun addition, try it!
Maria says
Can you freeze this bread before or after glaze?
Cathy Trochelman says
Freeze before the glaze
jean umathum says
HELLO, I love your recipe for the glazed mimosa bread,love all the ingredients,had problems trying to print it.please help, thank you.
Elaine says
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!
Cathy Trochelman says
Thanks Elaine! Hope you enjoy!
Heidi Knowlton says
If you use plain yogurt instead of sour cream will it still be as moist?
Cathy Trochelman says
Yes!
Michele G says
I made it and used prosecco. It was delicious!
Lisa Crider says
Doe this recipe freeze well? If so, do I freeze with or without the glaze? Thanks so much! Looking forward to making it!!
Cathy Trochelman says
Yes, you can freeze it, but I would do so without the glaze on it.
Big Jim says
where is the rest of the recipe, what to do after it has baked?
Mitzi says
do u have to use Simply Truth oj?? I live in NJ and never heard of it. Thank u
Cathy Trochelman says
You can use what ever brand OJ you prefer!
Belinda says
Hi, is Olive Oil or Vegetable Oil better to use?
Jill Fernandez says
When baking, I would typically use vegetable oil!
Belinda says
Thank you Jill! That’s was I thought, just wanted to be sure. 🙂
Lori Arruzzo says
Hi
Does the mimosa bread have to be refrigerated?
Cathy Trochelman says
No, it doesn’t need refrigeration.