Orange Poppyseed Bread
This has to be one of my favorite quick bread recipes that I've made in a long time. Take lemon poppyseed bread and replace the lemony goodness with orange and you have this perfect breakfast treat. After eating if for breakfast three mornings in a row, it reminds me of something you'd get from Starbucks, thickly sliced, citrusy and fragrant, with a nice thick layer of icing. Dustin complains that I usually glaze breads rather than ice them, so this time I did things his way, and the icing firms up nicely along the top.
Orange Poppyseed Bread
yields 1 9" loaf
Bread
- 1 1/2 cups whole wheat pastry flour (all-purpose can be substituted)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 medium sized oranges, zested
- 2/3 cup Greek yogurt (I used a pineapple flavored, but you couldn't taste it specifically)
- 1/3 cup fresh squeezed orange juice
- 3 eggs
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1/4 teaspoon vanilla extract
- Preheat the oven to 350º. Spray a 9" loaf pan with non-stick cooking spray.
- Sift together the flour, baking powder, and salt in a medium-sized bowl.
- Add in the orange zest and mix.
- In a large bowl, whisk together the yogurt, orange juice, eggs, sugar, vegetable oil, and vanilla extract.
- Slowly add the dry mixture to the wet mixture and mix until just combined. Do not over mix.
- Pour the batter into the loaf pan.
- Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out cleanly.
- Allow to cool in pan on a wire cooling rack for at least an hour before removing and icing.
Icing
- 1 cup powdered sugar (may need more or less)
- 1/2 orange, juiced (may need more or less)
- Combine the powdered sugar and orange juice in a small bowl and whisk until a paste-like consistency is reached.
- Add more powdered sugar or orange juice as needed.
- Spread over the top of the bread and allow to cool.
- Keeps for up to three days refrigerated.
adapted from Epicurious
