Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs attached. Let cool in the pan for 10 minutes before removing the loaf to a wire rack over a baking sheet.
While the loaf cools, prepare the orange syrup in a small saucepan over medium heat. Stir together the orange juice and sugar until the sugar is completely dissolved. Once dissolved, continue cooking for another 3 minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the top and sides of the warm loaf. Brush the top and sides of the loaf with the orange syrup. Allow the syrup to absorb into the cake and brush again. Let the loaf cool completely.
To prepare the orange glaze, in a small bowl, whisk together the powdered sugar and 2-3 tablespoons of orange juice. The mixture should be thick but pourable. Add another tablespoon of orange juice if the mixture is too stiff. Pour the orange glaze over each loaf and let it drip down the sides. Let the orange glaze harden, about 15 minutes, before serving.
