Best Orange Poppy Seed Yogurt Loaf

Best Orange Poppy Seed Yogurt Loaf – 2 MASTER OF TASTE

• 1 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp fine salt
• 2 Tbsp orange zest
• 1 cup white sugar
• 2 large eggs at room
  temperature
• 1/3 cup vegetable oil
• 1 tsp vanilla
• 3/4 cup plain Greek yogurt
• 5 Tbsp orange juice freshly
  squeezed
• 1 Tbsp poppy seeds
• For brushing after baking:
• 3 Tbsp orange juice freshly
  squeezed

• 1/2 cup icing/confectioners’
  sugar
• 1 Tbsp plain Greek yogurt
• 1 Tbsp orange juice freshly
  squeezed
• Pinch salt

1. Preheat oven to 350F. Grease
   an 8×4-inch loaf pan and line with parchment paper, leaving an overhang of
   paper over the long sides. Set aside.
2. In a medium bowl, whisk
   together the flour, baking powder and salt. Set aside.
3. In a large bowl with an
   electric mixer or the bowl of a stand mixer fitted with the paddle attachment,
   add the sugar and orange zest. Mix together on low speed for about 1 minute,
   until sugar becomes slightly moistened with the orange zest.
4. Add the eggs, one at a time,
   beating well after each addition. Add the oil and vanilla and mix to combine.
   Add the flour mixture alternately with the yogurt, adding 1/2 the flour mixture
   first, then all the yogurt, and then the remaining flour. Add the orange juice
   and poppy seeds and mix to combine.
5. Spoon batter into the prepared
   loaf pan and smooth top.
6. Bake in preheated oven for
   45-55 minutes, or until a tester inserted in the centre comes out clean.
7. Remove loaf pan to a cooling
   rack. Using a long skewer, poke holes into the loaf, then brush top with 3 Tbsp
   orange juice. Let loaf sit in pan for 15 minutes, then run a knife around the
   outside and remove the loaf to a cooling rack to cool completely.
8. Once cooled, prepare the glaze
   by combining the ingredients and mixing together until smooth. If necessary,
   add a bit more icing sugar or orange juice to thicken or thin the glaze as
   needed. The glaze should be thin enough to drip of the loaf, but not so thin it
   runs right off the loaf. Spoon glaze over cooled loaf and let stand until it
   sets.

This article and recipe
adapted from this site

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