This Orange Poppy Seed Loaf is made with yogurt, so it’s lovely, light and moist. With poppy seeds and a yogurt glaze.
Why you’ll love this orange poppy seed loaf
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 :)
This loaf is light and lightly sweet, so it’s perfect to enjoy any time of day.
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.
If you just have regular (not Greek) plain yogurt around, go ahead and use it in the same quantities. For the glaze, as the regular yogurt is thinner, you may need to add a touch more icing sugar.
When it comes to baking with yogurt, I prefer using a full-fat version, for best results.
Check Your Poppy Seeds! Poppy Seeds have high oil content, so they can and will go rancid over time. To maximize their shelf life, store in an airtight container of poppy seeds in the refrigerator, where they will keep well for 4-6 month or place them in the same container in the freezer for up to 1 year.
Get the Recipe: Orange Poppy Seed Yogurt Loaf
- 1 1/2 cups (187.5 g) all purpose flour
- 2 tsp (9.86 g) baking powder
- 1/2 tsp (2.46 g) fine salt
- 2 Tbsp (29.57 g) orange zest
- 1 cup (200 g) white sugar
- 2 (2 ) large eggs, at room temperature
- 1/3 cup (78.86 ml) vegetable oil
- 1 tsp (4.93 ml) vanilla
- 3/4 cup (177.44 ml) plain Greek yogurt
- 5 Tbsp (73.93 ml) orange juice, freshly squeezed
- 1 Tbsp (14.79 g) poppy seeds
For brushing after baking:
- 3 Tbsp (44.36 ml) orange juice, freshly squeezed
- 1/2 cup (60 g) icing/confectioners' sugar
- 1 Tbsp (14.79 ml) plain Greek yogurt
- 1 Tbsp (14.79 ml) orange juice, freshly squeezed
- Pinch salt
- Preheat oven to 350F. 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.