Main image of Blood Orange Poppy Seed Loaf

Blood Orange Poppy Seed Loaf

1 hr

Dessert
This dessert is refreshing and light, and perfect to enjoy with a cup of tea or coffee. The icing adds a delicious sweetness, and its colour is perfectly on point for spring!

Servings

Total

1 hr

Prep

15 min

Cook

45 min

Contains

Soy symbol

soy

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Loaf

  • 1 cup (240 mL)
    unsweetened soy milk
  • 3 Tbsp (21 g)
    ground flaxseeds
  • 1½ cups (188 g)
    all-purpose flour
  • ⅔ cup (133 g)
    granulated sugar
  • 1 Tbsp (9 g)
    poppy seeds
  • 1 tsp (5 g)
    baking powder
  • 1 tsp (2 g)
    orange zest
  • ½ tsp
    salt
  • ½ cup (120 mL)
    refined coconut oil
  • ⅓ cup (80 mL)
    blood orange juice*
  • ½ tsp
    pure vanilla extract

Icing

  • 1¾ cups (175 g)
    powdered sugar
  • 3 Tbsp (45 mL)
    blood orange juice
  • 1 tsp (2 g)
    orange zest
  • 1 pinch
    salt
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Directions

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  1. Preheat the oven to 350°F (180°C).
  2. Add the plant-based milk and ground flaxseed to a small bowl, mix, and let sit to thicken for 5 minutes.
  3. In a medium bowl, mix all the dry ingredients: the flour, sugar, poppy seeds, baking powder, orange zest, and salt.
  4. Once combined, add all the remaining ingredients: the milk and flax mixture, coconut oil, orange juice, and vanilla. Stir until just combined, but try to not overmix.
  5. Pour into a parchment-lined 12 x 5 inch (30 x 13 cm) loaf pan** and bake in the centre rack of the oven for 40 - 45 minutes, or until the top is golden and firm, and a toothpick inserted into the centre comes out clean.
  6. Make the icing by mixing all the icing ingredients in a small bowl until smooth.
  7. When the loaf is out of the oven, let cool completely before pouring the icing over top. Enjoy!

Notes

  • * 2 oranges yield approximately ⅓ cup of juice.
  • ** If using a 9 x 5 inch (23 x 13 cm) loaf pan, bake for 50 - 55 minutes instead.

Storage

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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

Rate this post

Ipek - April 13, 2021, 1:24 p.m.

Really delicious and so easy to make! Loved it!

The only thing that didn't work with mine was that the biggest loaf pan I had was about 20x13cm. The loaf was golden everywhere evenly, but on the inside the bottom part didn't bake that well towards the center. It wasn't completely raw though but I'm assuming that my loaf pan was just too small and the loaf too thick.
Also, after I took the loaf out of the oven it kinda collapsed. ^^' Is that normal or did I make a mistake there?

Any help?

PUL Team - April 14, 2021, 2:52 a.m.

So glad you enjoyed it, Ipek! The loaf usually doesn’t collapse. Some ideas that can help avoid this are using fresh baking powder, ensuring to mix until just combined but not more (to avoid overmixing), and allowing the loaf to completely cool before pouring the icing on.

It also sounds like indeed there may have been too much batter in the pan. You could try lowering the oven temperature and baking for a bit longer. Alternatively, you could also try splitting the batter into more than one baking dish to help split it up 🙂

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Nataliya - April 5, 2021, 11:30 a.m.

Very tasty and simple to make !

Reply