With having young kids, over the past few years my citrus selection at the grocery store has consisted of clementines and mandarin oranges. Easy to peel and the perfect size for tiny hands and mouths made them an obvious choice. But I needed to switch it up and this year for the first time I tried cara cara oranges (I know, I know). Not only are they so delicious and juicy, they are the prettiest pink-orange inside. Needless to say, they’ve made it on my grocery list weekly all winter.
I wanted to bring you once last winter citrus recipe before berry season is here in full force. I’ll be honest, berry season might just be my favorite, with peach season a close second. But I will still be sad to see cara cara oranges leave the grocery shelves. This orange poppyseed loaf is the perfect way to use the last of winter’s best oranges, and this recipe works well with any type of orange. Blood oranges would make a beautiful pink glaze!
This bread is great for breakfast, dessert, or with a cup of afternoon tea. You should bring it to a bridal shower or to a friend who just had a baby. Really, you should make it every opportunity you have because it’s as close to perfect as a bread can get.
The poppyseeds add such a great texture to this bread, and they make it look so pretty! Always a win in my book if the food is pretty. The orange glaze on top is optional, but delicious. If you’re going to be giving this bread to someone who might not be eating it right away, or don’t plan to eat it right away yourself, leaving the glaze off is a good choice.
Lemon may be the obvious citrus pairing in a poppyseed bread, but one bite of this orange version and you’ll never look back.
- 2 cups all-purpose flour
- ½ tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¾ cup granulated sugar
- 3 tbsp. poppyseeds
- 3 eggs
- ¾ cup plain Greek yogurt
- ½ cup flavorless oil (I used vegetable oil)
- 1 tsp. vanilla extract
- 3 tbsp. grated fresh orange zest
- ¼ cup orange juice
- 3 tbsp. milk
- 1½ cups powdered sugar
- 2-4 tbsp. orange juice
- Preheat oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray and line with parchment paper for easy bread removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, and poppyseeds.
- In a large bowl, whisk together eggs, yogurt, oil, vanilla extract, orange zest, orange juice, and milk.
- Add dry ingredients to wet ingredients and mix until just combined.
- Pour the batter into the prepared pan and bake for 50-55 minutes until a toothpick inserted into the center comes out clean.
- Allow bread to cool for 5-10 minutes in the pan, then remove and transfer to a wire rack to cool completely.
- Whisk together powdered sugar and 2 tbsp. orange juice. Gradually add more orange juice until desired consistency is reached.
- Pour glaze over the bread. Bread is best enjoyed within 48 hours of glazing.
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