Orange Poppy Seed Loaf - Seasons and Suppers (2024)

Orange Loaf:

• 1 1/2 cups all purpose flour, spooned and levelled
• 2 teaspoons baking powder
• 1/2 teaspoons fine salt
• 2 Tablespoons orange zest
• 1 cup white sugar
• 2 large eggs, at room temperature
• 1/3 cup vegetable oil, or similar neutral-tasting oil
• 1 teaspoon vanilla extract
• 3/4 cup plain Greek yogurt, 3-5% b.f. recommended
• 5 Tablespoons orange juice, freshly squeezed recommended
• 1 Tablespoon poppy seeds

For brushing after baking:

• 3 Tablespoons orange juice, freshly squeezed

Glaze:

• 1/2 cup icing/confectioners' sugar
• 1 Tablespoons plain Greek yogurt
• 1 Tablespoon orange juice, freshly squeezed
• Pinch salt

• Preheat oven to 350F. (regular bake setting/not fan assisted) Grease an 8x4-inch loaf pan and line with parchment paper, leaving an overhang of paper over the long sides. Set aside.

• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

• In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, add the sugar and orange zest. Mix together on low speed for about 1 minute, until sugar becomes slightly moistened with the orange zest.

• Add the eggs, one at a time, beating well after each addition. Add the oil and vanilla and mix to combine. Add the flour mixture alternately with the yogurt, adding 1/2 the flour mixture first, then all the yogurt, and then the remaining flour. Add the orange juice and poppy seeds and mix to combine.

• Spoon batter into the prepared loaf pan and smooth top.

• Bake in preheated oven for 45-55 minutes, or until a tester inserted in the centre comes out clean.

• Remove loaf pan to a cooling rack. Using a long skewer, poke holes into the loaf, then brush top with 3 Tbsp orange juice. Let loaf sit in pan for 15 minutes, then run a knife around the outside and remove the loaf to a cooling rack to cool completely.

• Once cooled, prepare the glaze by combining the ingredients and mixing together until smooth. If necessary, add a bit more icing sugar or orange juice to thicken or thin the glaze as needed. The glaze should be thin enough to drip of the loaf, but not so thin it runs right off the loaf. Spoon glaze over cooled loaf and let stand until it sets.

Cuisine: American, Canadian

Course: Snack