Blood Orange Quick Bread with Blood Orange Glaze
"grab a few blood oranges, some lemons and make this simple and simply stunning quick bread. perfectly balanced between tart, sweet, light with the right amount of crumb, this will be a new winter favorite!"
-- @olivesnthyme


Prep time 20mins
Cook time 55mins
Serves or Makes: 1 loaf


Blood Orange Loaf Cake

  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1/ 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/ 2 teaspoon salt
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 3/ 4 cup sugar
  • 2 large eggs, at room temperature
  • 2 blood oranges, zested
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange or lemon extract
  • 1/ 2 cup blood orange juice (~ 2-3 oranges)
  • 1/ 2 cup at room temperature whole milk greek yogurt

Blood Orange Glaze

  • 1 cup powdered sugar
  • 2 tablespoons blood orange juice


  • Step 1

    Line 9×5 loaf pan with parchment paper, leaving 1-2in. overhang on the long sides. Preheat oven to 350F. Whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.

  • Step 2

    In a stand mixer with paddle attachment (or by hand), cream butter and sugar until light and fluffy (~3 minutes). Add eggs, beating well after each one until well combined. Add orange zest, vanilla and orange extracts, beating until well combined. Add orange juice. Beat until just combined.

  • Step 3

    In this order (dry, yogurt, dry, yogurt, dry), add dry ingredients to the wet alternating with the yogurt. On lowest setting (or by hand ) mix each time until JUST combined. A few flour streaks is okay! Evenly pour into prepared pan.

  • Step 4

    Bake at 350F for 40 minutes. Check the top. Ifits browning too quickly, top with a foil tent.Return to the oven for 10-15 minutes, checking for doneness every 5 minutes(50-55 minutes total). When a toothpick inserted into the center comes out clean or with a few moist crumbs, its done. Cool in pan for at least 30 minutes.

  • Step 5

    For glaze: Combine powdered sugar and juice in a bowl. Mix until well combined and desired consistency, adding a tsp more juice as needed. If topping with glaze, wait 5-10 minutes, while the bread is still in the pan pour 1/2 glaze and let set for 5 minutes. Pour remaining glaze and let set to the full 30 minutes in the pan. After 30 minutes, remove loaf from the pan and cool an additional 20-25 minutes on cooling rack. Glaze is set in about an hour. Slice and enjoy!