Moist, rich, and packed with citrusy flavor, this blood orange yogurt loaf is perfect for any brunch spread. The gorgeous pink icing makes this loaf just as much a feast for the eyes as it is for your taste buds! Best of all, no fancy baking techniques needed to pull off this impressive loaf!
Why you’ll love this blood orange yogurt loaf
Part cake, part quick bread, this blood orange yogurt loaf toes the line between dessert and breakfast and I’m here for it!
- No need to bust out the heavy stand mixer for this recipe! Just a few mixing bowls and whisk will do the trick.
- It takes advantage of gorgoeous, seasonal blood oranges but you can also sub out whatever orange variety you can find at your market.
- The jaw dropping pink icing on top takes this loaf over the edge.
- This recipe uses basic baking ingredients you likely already have on hand. All you’ll need are the blood oranges!
- Yogurt makes for a super moist and rich loaf that will last a few days without drying out (assuming you don’t devour every crumb on day 1).
Tips for making this blood orange loaf
I swear by super simple baking techniques since I dont’ have the patience for anything too complicated (and all the dirty dishes that go alogn with it!). To make this blood orange yogurt cake like a pro, you only need to know a few things.
- Like any baking recipe, make sure not to overmix your batter. Stir just until the ingredients are fully combined and you don’t see streaks of raw flour anymore.
- Crack your eggs in a separate bowl so if you get a shell in there you don’t have to go hunting around for it.
- Use a 9×5″ loaf pan and line with parchment paper to ensure the loaf doesn’t stick.
- While baking, rotate your loaf 180 degrees half way through so it cooks evenly.
- Check for doneness often using a toothpick. As soon as the pick comes out clean without any raw batter stuck to it, you can pull it out of the oven.
- To make sure it doesn’t overcook, as soon as you pull it out of the oven, pull the parchement paper wrapped loaf out of the pan and place on a cooking rack.
- Wait to drizzle the icing over the top until the loaf is fully cooled so it adheres.
Thank you to How Sweet Eats for the recipe inspo!
Blood Orange Yogurt Loaf
- 9×5" loaf pan
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plain, whole fat greek yogurt
- 3/4 cup white sugar
- 3 large eggs
- 2 blood oranges, zested
- 1/4 cup blood orange juice (from 2 oranges)
- 1/2 cup melted butter
Blood Orange Icing
- 1 blood orange, zested
- 2 tbsp blood orange juice (from 1 orange)
- 1 1/4 cup powdered sugar
- Preheat your oven to 350 degrees F. Line your 9×5" loaf pan wtih parchment paper.
- In a mixing bowl, sift together the flour, baking powder and salt.
- In a separate bowl, stir together the sugar and yogurt until smooth. Add in your eggs, melted butter, vanilla extract, blood orange juice and blood orange zest and stir until smooth.
- Slowly add 1/3 of the dry flour mix into the wet ingredients and stir until just combined. Then add another 1/3 of dry flour mix into the wet ingredients and stir until just combined. Finally, add the last 1/3 of dry flour mix to the wet ingredients and stir until just combined and no raw flour streaks remain.
- Pour batter into your loaf pan and bake for 20 minutes. Rotate halfway and bake for the remaining time. Check for doneness with a toothpick every 5 minutes. Once the toothpick comes out clean without any wet batter, remove from the oven. Pull the parchment paper out of the loaf pan and let the loaf cool fully before drizzling the icing over the top.
Blood Orange Icing
- Whisk together the powdered sugar, blood orange zest and blood orange juice. If it's too thick to drizzle, add lukewarm water a teaspoon at a time until you reach the right consistency for drizzling.