Pistachio Poppy Seed Orange Yogurt Bread
Gorgeous pistachio poppy seed orange yogurt bread naturally sweetened with honey and topped with a lovely orange glaze. This incredible orange loaf is filled with fresh orange juice and zest, and is the perfect bread for spring!
Servings 12 slices
Calories 238cal
Ingredients
- Wet ingredients:
- ½ cup (113 grams) plain or vanilla greek yogurt (i like to use whole milk yogurt but a dairy free yogurt will also work)
- ½ cup (168 grams) honey (or sub pure maple syrup)
- 2 large eggs, at room temperature
- Zest from 1 large orange (about 1 to 2 tablespoons)
- ⅓ cup (67 grams) fresh orange juice (from 1 to 2 large oranges)
- 6 tablespoons (85 grams) salted butter, melted (or sub extra virgin olive oil or avocado oil)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Dry ingredients:
- 1 ¾ cups (210 grams) whole wheat pastry flour or all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 tablespoon poppy seeds
- Mix-ins:
- ½ cup chopped roasted pistachios
- For the glaze:
- ½ cup powdered sugar
- 1 tablespoon fresh squeezed orange juice, plus a little more if necessary to thin the glaze
- ½ teaspoon orange zest
- To garnish:
- 2 tablespoons chopped roasted pistachios
Instructions
- Preheat oven to 350 degrees F. Line a 8 x 4 inch pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, whisk together the yogurt, honey, eggs, orange zest and juice, melted butter, and the vanilla and almond extract until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Add dry ingredients to wet ingredients and mix with a wooden spoon or until just combined. Gently fold in the chopped pistachios.
- Pour batter into prepared pan and spread out evenly. Bake for 45 to 55 minutes until tester comes out clean. Cool completely on a wire rack before glazing.
- For the glaze: Mix together the powdered sugar, orange juice and orange zest until smooth. You may need to add in more orange juice to thin out the glaze, but remember we want it to be a thicker glaze. Drizzle over the top of the loaf. Garnish with chopped pistachios. Cut into 12 slices.
Notes
To make into muffins: Divide batter between 12 greased muffin liners in a muffin tin. Bake for 18-24 minutes or until tester comes out clean.
To make dairy-free: use a dairy-free yogurt such as soy, coconut, or almond instead.
To make gluten-free: Use a 1:1 gluten-free all purpose flour.
Nutrition
Serving: 1slice (with glaze) | Calories: 238cal | Carbohydrates: 31.7g | Protein: 6.3g | Fat: 10g | Saturated Fat: 3.7g | Fiber: 3.5g | Sugar: 15.1g