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.
Came out great, love the texture!
Glad to hear, Jola :) Thanks!
Just tried this cake for the first time, so simple and delicious. Thank you for the recipe – all the way from Cape Town x
So glad you enjoyed it, Tami :) Thanks so much!
Can I omit the poppyseeds?
Hi Pina and absolutely, you can just omit the poppyseeds if you like :)
I LOVE this cake! I’ve made it about 5 times and every one who trues it asks for the recipe! Thank you for sharing it!
So glad you are enjoying it, Penny :) Thanks so much!
I made this this morning, and followed the recipe almost exactly, though used blood oranges, which gave the glaze a pretty pink tinge. This was delicious and so easy to throw together – it will definitely be going into my regular rotation. Thank you!
So glad you enjoyed it, Gina! Thanks so much :)
Just tried this for the first time!!! Amazing!!! Everyone loved it
So glad to hear, Natalie :) Thanks so much!
Just made this loaf tonight for the first time and it was a hit! I had to stop myself from eating the whole thing! Highly recommend!
So glad to hear, Kassie :) Thanks so much!
Nice light and fresh cake with the surprising taste of the poppy seeds. Although I find the oven settings a bit too high. I am used to baking cakes at a lower temperature for a longer period of time.
So glad you enjoyed it, Renee! Thanks :)
What is the garnish on top? :)
Hi Natalie, it’s an air-dried sprig of thyme :)
Hi! Loved this loaf! Wondering if you can swap the orange for lemon?
Hi Casey and so glad you enjoyed it! Yes, you could use lemon instead, though I think I wouldn’t use 5 Tbsp of it in the loaf. My other lemon loaf uses about 2 Tbsp lemon juice plus maybe 1 Tbsp zest. You can just make up the extra liquid by adding a few tablespoons of water or milk to the batter.
Just wanted to let you know how much I enjoy receiving your delicious recipes. I made the orange loaf exactly as written and the results were fabulous. I thank you. Nancy
Thank you so much, Nancy :) So glad you enjoyed this loaf!
DELICIOUS loaf! Used a blood orange so the loaf was darker than your photo & the glaze was a very pretty pink.
My sister’s words were either “yum” or “so good”!
Will be repeated!
So glad you enjoyed it, Irene and I bet that blood orange glaze was so pretty! Thanks :)
This loaf turned out delicious! Thank you for sharing your recipe. Next time, I would like to make it a little sweeter…how do I adjust the recipe? Can I just increase the sugar?
Hi Nada, Glad to hear and sure, you can increase the sugar a bit without issue. Maybe try a bit first and go from there (2-3 Tbsp).
This looks like one heck of a delicious and fluffy loaf, Jennifer! Love the orange poppy seed combo…great spin on lemon. Would so love a slice right now with my morning coffee :) Pinned!
Thanks so much, Dawn :)
Gorgeous loaf, the glaze is so pretty!
Thanks so much, Laura :)
Love the change up to orange here Jennifer! Citrus season makes me happy in the dead of winter. Perfect with my morning tea or coffee!
Thanks Mary Ann and yes, I often think lemon first, but oranges are so lovely to bake with, too :)
I am all about oranges right now and with all this cold weather, this loaf couldn’t have come at a better time for me! It’s just gorgeous, not to mention it looks absolutely delicious! Love the poppy seeds and yogurt in here! I could eat the entire loaf all by myself in one sitting for sure!!! Cheers!
Thanks Cheyanne! It was great to have on the counter for a slice the last few days :)
Loaf cakes are the best! Love that little bit of icing and all those poppy seeds. So pretty.
Thanks so much, Tricia :)
Oh so beautiful! It looks wintery and luscious! I love it! Pinned!
Ohhhh… yes please! This looks like everything I love! So pretty too, definitely 5-stars!
Thanks so much, Chris :)