Blood Orange Poppy Seed Loaf
Poppy seed loaf cake with an orange twist. Blood orange is the star of this poppy seed loaf cake recipe, with pops of flavor in each bite.
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 hand whisk
- 1 spatula
- 1 loaf pan
- measuring spoons and cups
- parchment paper
- non stick spray
Ingredients
- 256 grams all purpose flour 2 cups scooped and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking salt
- 2 whole eggs
- 150 grams cane sugar ¾ cup
- ¼ cup avocado oil
- ½ cup milk
- 1 tablespoon vanilla extract
- 1 ½ tablespoon poppy seeds
- ½ cup blood orange juice
- 2 tablespoon blood orange zest
Instructions
- Preheat the oven to 350º and line a loaf pan with parchment and nonstick spray.
- In a large bowl, combine the eggs, sugar, vanilla extract, oil, and milk with a whisk until the eggs are full incorporated.
- In the same bowl, add in the blood orange juice and zest. Whisk to combine.
- Pour in the flour, baking powder, salt, and using a spatula begin to fold the flour into the wet ingredients.
- To the batter, pour in the poppy seeds and mix until the poppy seeds are evenly distributed in the batter. Let the batter sit for 15-20 minutes.
- Pour in the batter into the pan. You can also use a cookie scoop to add the batter to the pan.
- Spread the batter evenly using an offset spatula or the back of a regular spatula. Place in the oven to bake for 55-60 minutes.
- Insert a toothpick into the center of the loaf. The loaf is done baking when the toothpick comes out clean.
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