Did you know that navel oranges are named for the little belly button looking thing on the outside? It’s true! While that might not be appetizing, the great thing about navel oranges is that they are available year round. Which means this orange poppy seed bread can be made any time of year. Yahoo!
Between the orange zest, almond extract and poppy seeds in the batter, and the orange juice in the glaze, this quick bread is so flavorful you won’t believe your taste buds! Plus, the poppy seeds add a little crunch, and you know I’m all about adding crunch to my baked goods.
This recipe makes 2 loaves. Just like with our Zucchini Bread, I like to either gift a loaf to a friend or freeze a loaf for when I’m craving a slice of this delicious bread! To freeze, wrap in plastic wrap (don’t glaze) and then place in a freezer bag. It will stay great for up to a month!
I use these loaf pans by Chicago Metallic. They’re a little smaller than standard loaf pans you find at grocery stores, which make the loaves look short and squat. Go with an 8.5×4.5×2.75 inch pan for this recipe.
For the glaze, I use orange juice with powdered sugar. If you want to boost up the orange flavor, you could add some additional zest and it would be delicious!
Orange Poppy Seed Bread with Orange GlazeCourse: BakingDifficulty: Easy
All Purpose Flour 435g
(1 3/4 cups)
Baking Powder 1 1/2 tsp
Salt 1 tsp
Poppy seeds 2 Tbsp
Large Eggs 3
Whole Milk 370g
(1 1/2 cups)
Vegetable Oil 300g
(1 1/4 cups)
Zest of 1 orange
Almond Extract 2 tsp
- Preheat oven to 350°. Prepare two loaf pans with baking spray.
- In bowl of stand or hand mixer, add eggs, milk, vegetable oil, almond extract and orange zest.
- Mix until well blended, 2-3 minutes.
- In a separate bowl, add flour, sugar, baking powder, salt and poppy seeds. Whisk by hand until everything is combined and there are no lumps.
- Add dry ingredients to the wet ingredients. Mix on medium speed just until everything is combined. Do not overmix.
- Pour into prepared pans. Try to make them as even as possible.
- Bake for 55-65 minutes, or until a cake tester or toothpick inserted in the middle comes out clean.
- Cool for about 10 minutes. Add orange glaze (recipe below).
- Like with all quick breads, be careful not to overmix. Overmixing results in tough and chewy bread. We’re going for light and fluffy. If you see tunnels or holes throughout the loaf, that is also a sign that the batter was overmixed.
- If you are in Europe and can’t find baking spray, no problem! Just lightly butter the loaf pans. Then sprinkle flour inside the pans (any kind will work) and tap it around to completely cover the pans. Tap out any extra flour. Voila!
- Rotate pans halfway through baking to ensure even baking.
- In a small bowl, add 1 cup powdered sugar and 3 tablespoons orange juice (from the orange you zested). If you like a stronger orange flavor, you could add a teaspoon of orange zest.
- Whisk together until no lumps remain.
- Pour over slightly cooled loaves. Let rest until the glaze sets.