This orange poppy seed loaf is made with yogurt, so it’s lovely, light and moist. With poppy seeds and a yogurt glaze.

orange poppy seed loaf on cooling rack

There is nothing like orange flavours to brighten up any day, but they are especially welcome during the Winter months, when oranges just happen to be in season.

Beyond the lovely oranges, this loaf uses plain Greek yogurt to ensure a moist loaf. There is also a touch of yogurt in the orange glaze on top. And poppy seeds. Lots of poppy seeds :)

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Ingredients and substitutions

A few notes about the key ingredients …

Oranges – just about any orange variety will work nicely in this Orange Poppy Seed Loaf. I used clementines here (always a sucker for those pretty clementines with the leaves attached :). Clementines produce a more mellow orange flavour. Use regular navel oranges for more of an orange punch or try blood oranges for a hit of pink along with the orange flavour.

Yogurt – while thicker Greek yogurt is recommended, regular plain yogurt will also work, in the same quantities. I do recommend a higher fat yogurt for best results.

Poppy Seeds – be sure your poppy seeds are fresh, as they can go rancid if they have been sitting too long.

Recipe tip!

Check your poppy seeds! Poppy seeds have high oil content, so they can and will go rancid over time and will introduce an unpleasant flavour to your baking. To maximize their shelf life, store poppy seeds in an airtight container of poppy seeds in the refrigerator, where they will keep well for 4-6 months or place them in the same container in the freezer for up to 1 year.

Orange Poppy Seed Yogurt Loaf

Making ahead, storing and freezing

This orange poppy seed loaf is best enjoyed within 24 hours of baking, though it will keep a little longer well-wrapped and stored at room temperature.

This loaf will freeze well, though it would be best to freeze it without the glaze, if possible, as it can become moist from the freeze/thaw process.

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orange poppy seed yogurt loaf sliced

Get the Recipe: Orange Poppy Seed Loaf

Light and lightly sweet orange loaf, with poppy seeds, added yogurt and a yogurt glaze. Use any type of orange you like!
5 stars from 14 ratings
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings

Ingredients

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

Instructions
 

  • Preheat oven to 350F. (non-convection/not fan-assisted) Grease an 8×4-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.

Notes

Tip! Check your poppy seeds! Poppy seeds have high oil content, so they can and will go rancid over time and will introduce an unpleasant flavour to your baking. To maximize their shelf life, store poppy seeds in an airtight container of poppy seeds in the refrigerator, where they will keep well for 4-6 months or place them in the same container in the freezer for up to 1 year.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Cuisine: American, Canadian
Course: Snack
Author: Jennifer Maloney
Serving: 1serving, Calories: 223kcal, Carbohydrates: 36g, Protein: 4g, Fat: 7g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 113mg, Potassium: 156mg, Sugar: 23g, Vitamin A: 65IU, Vitamin C: 7.8mg, Calcium: 70mg, Iron: 1mg
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!

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