This Orange Poppy Seed Bread is a vibrant, flavorful treat that’s moist, sweet, and perfect for any time of day.
Packed with protein from eggs and fiber from almond flour, it delivers satisfying nutrition while remaining light.
With a zesty orange flavor and easy-to-follow steps, this bread is ideal for quick breakfasts, snacks, or make-ahead meal prep.
Orange Poppy Seed Bread
Equipment
- 1 oven
- 1 loaf pan (9×5 inch recommended)
- 1 hand mixer or stand mixer with paddle attachment
- 1 Medium mixing bowl
- 1 large mixing bowl
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup almond flour
- ½ teaspoon kosher salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
Wet Ingredients:
- 1 cup granulated sugar
- 2 tablespoons orange zest
- 2 large eggs room temperature
- ⅓ cup olive oil
- 1½ teaspoons vanilla extract
- ¾ cup sour cream
- 5 tablespoons fresh orange juice
- 1 tablespoon poppy seeds
For the Glaze:
- 1 cup powdered sugar sifted
- 1 tablespoon plain Greek yogurt
- 1 tablespoon orange juice
- 1½ teaspoons orange zest
- ¼ teaspoon kosher salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) to ensure even baking. While the oven warms, prepare a 9×5-inch loaf pan by lightly spraying it with non-stick cooking spray or lining it with parchment paper. This step ensures the bread will release easily from the pan once baked, preventing sticking or crumbling.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together 1 cup all-purpose flour, ½ cup almond flour, ½ teaspoon kosher salt, 1½ teaspoons baking powder, and ½ teaspoon baking soda. Whisking ensures that the baking powder and soda are evenly distributed and the flours are fully blended, which will help the bread rise uniformly and achieve a tender texture. Set the dry mixture aside for later use.
- Mix Sugar and Orange Zest: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, combine 1 cup granulated sugar with 2 tablespoons of fresh orange zest. Mix on medium speed for about 1 minute until the sugar becomes fragrant and lightly infused with the citrus oils. This step enhances the orange aroma and flavor throughout the bread.
- Incorporate Eggs: Add 2 large eggs, one at a time, to the sugar and zest mixture, mixing thoroughly after each addition. Make sure each egg is fully incorporated before adding the next. This process creates structure for the bread and helps it rise evenly while maintaining a soft, moist crumb.
- Add Oil and Vanilla: Pour in ⅓ cup olive oil and 1½ teaspoons vanilla extract, mixing until fully combined. The olive oil adds healthy fats and moisture, keeping the bread tender, while the vanilla enhances the natural sweetness and depth of flavor. Scrape down the sides of the bowl as needed to ensure even mixing.
- Incorporate Half of the Dry Ingredients: Gradually add half of the prepared dry ingredient mixture to the wet mixture. Mix on low speed or fold gently with a spatula just until the flour is nearly combined. Avoid overmixing at this stage, as overworked batter can result in a dense bread.
- Add Sour Cream: Add ¾ cup sour cream to the batter, folding or mixing gently until just incorporated. The sour cream adds moisture, richness, and a subtle tang that balances the sweetness and enhances the overall texture of the bread.
- Add Remaining Dry Ingredients: Add the remaining half of the flour mixture, folding or mixing lightly until everything is combined. The batter should be smooth and slightly thick but still pourable. Ensure there are no large streaks of flour, but don’t overmix.
- Mix in Orange Juice and Poppy Seeds: Add 5 tablespoons fresh orange juice and 1 tablespoon poppy seeds, folding gently until evenly distributed. The orange juice intensifies the citrus flavor, while the poppy seeds provide delightful texture and a subtle nutty taste. The batter is now ready to be poured into the prepared loaf pan.
- Pour Batter Into Pan: Spoon the batter carefully into the prepared loaf pan, spreading it evenly with a spatula to ensure uniform thickness. Gently tap the pan on the counter a few times to remove any air pockets that could cause uneven holes in the bread.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times may vary slightly depending on your oven, so begin checking at 45 minutes to avoid overbaking. The bread should be golden brown on top with a slight crack down the center.
- Cool in the Pan: Remove the bread from the oven and let it cool in the pan on a wire rack for 15–20 minutes. This short cooling period allows the bread to firm up slightly so it can be safely removed from the pan without breaking.
- Transfer to Wire Rack: Carefully remove the loaf from the pan and place it directly on a wire cooling rack. Allow it to cool completely before adding the glaze. Cooling completely prevents the glaze from melting into the bread and ensures a smooth, visually appealing finish.
- Prepare the Glaze: While the bread cools, prepare the glaze. In a small bowl, whisk together 1 cup sifted powdered sugar, 1 tablespoon plain Greek yogurt, 1 tablespoon orange juice, 1½ teaspoons orange zest, and ¼ teaspoon kosher salt until smooth and creamy. The yogurt adds a subtle tang while keeping the glaze soft and spreadable.
- Apply the Glaze: Once the bread has fully cooled, pour the glaze evenly over the top of the loaf. Use a spatula or the back of a spoon to gently spread it if needed. Allow the glaze to set for 30–45 minutes before slicing. This step ensures a perfect balance of sweet and citrusy flavor with every bite.
- Slice and Serve: After the glaze has set, slice the bread into 10 even pieces using a serrated knife. Serve as a breakfast treat, snack, or dessert. The bread can be enjoyed immediately or stored for later.
Notes
- Use fresh, room-temperature eggs to achieve a smooth, airy batter and better rise.
- Measuring flours accurately is essential: spoon flour into the measuring cup and level it with a knife to prevent a dense loaf.
- Zesting the orange before juicing ensures maximum flavor and aroma throughout the bread.
- Avoid overmixing after adding the flour; gentle folding preserves a tender, light texture.
- Allow the bread to cool completely before glazing to prevent the glaze from running off.
- For a more vibrant citrus flavor, consider adding a teaspoon of orange extract to the wet ingredients.
- Optional: Toasted almond slices or extra poppy seeds on top of the glaze create an attractive finish and added crunch.
Chef’s Secrets For Perfect Loaf
Achieving a moist, flavorful orange poppy seed loaf is all about balance.
Using a combination of all-purpose and almond flour adds structure while keeping the bread tender.
Incorporating sour cream adds richness and helps retain moisture, making the bread soft for days.
The gentle folding technique prevents overworking the batter, which could create a dense loaf.
For a sweeter citrus punch, lightly caramelize the sugar with the orange zest before adding the eggs—this unlocks aromatic oils.
Finally, timing is crucial let the bread rest slightly in the pan before transferring to the wire rack to prevent breaking or crumbling.
Serving Suggestions For Maximum Enjoyment
This bread is versatile and pairs beautifully with a variety of accompaniments.
Serve warm with a pat of butter or a thin layer of cream cheese for breakfast.
It also makes a delightful afternoon snack with a cup of tea or coffee.
For dessert, drizzle additional orange juice or lightly dust with powdered sugar.
You can even slice and toast it for a crisp breakfast option or turn it into mini sandwiches using fruit preserves or nut butter.
Its citrusy brightness complements fresh berries, yogurt, or lightly whipped cream for an elegant presentation.
Storage Tips To Keep Fresh
To maintain freshness, store the bread in an airtight container at room temperature for up to 3 days.
For longer storage, wrap the cooled loaf tightly in plastic wrap and place it in a resealable freezer bag; it will keep well for up to 2 months.
When ready to serve, thaw overnight in the refrigerator or at room temperature for a few hours.
Avoid glazing the bread before freezing; instead, add the glaze after thawing to preserve its texture.
Leftover slices can also be lightly toasted to restore freshness and flavor.
Frequently Asked Questions
1. Can I make this bread gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend that can substitute 1:1. Ensure the blend contains xanthan gum or another binding agent to maintain structure.
Almond flour helps retain moisture, so the loaf remains soft even without wheat flour.
2. Can I use another oil instead of olive oil?
Absolutely. Mild oils like avocado, grapeseed, or melted coconut oil work well. Avoid strongly flavored oils that may overpower the orange flavor. Olive oil adds subtle richness and complements the citrus notes perfectly.
3. Can I double this recipe?
Yes, you can double the ingredients and bake in two loaf pans or a larger pan. Keep an eye on the baking time—larger loaves may require an additional 5–10 minutes, but always test doneness with a toothpick.
4. How can I make this bread extra moist?
Adding an extra tablespoon of sour cream or a teaspoon of honey to the batter enhances moisture. Also, avoid overbaking—remove the bread from the oven as soon as a toothpick comes out clean.
Cooling in the pan briefly before transferring also helps retain moisture.
5. Can I prepare this bread in advance?
Yes, this bread is ideal for make-ahead meals. Bake it a day ahead and glaze just before serving. For longer storage, freeze unglazed slices and thaw as needed, adding the glaze for a fresh, bakery-style finish.
