Pistachio Poppyseed Orange Yogurt Bread
Gorgeous pistachio poppyseed orange yogurt bread naturally sweetened with honey, fresh orange juice, and topped with a perfectly sweet orange glaze. A delicious, healthy yogurt bread for spring!
Ingredients
- Wet ingredients
- 1/3 cup butter, melted (or sub ¼ cup melted and cooled coconut oil)
- 1/3 cup honey
- 1 tablespoon orange zest, from 1 large orange
- 1/2 cup freshly squeezed orange juice
- 1/2 cup plain greek yogurt (i like to use whole milk yogurt but nonfat or 2% will work)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Dry ingredients
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon poppyseeds
- Mix-ins:
- 1/2 cup chopped roasted pistachios
- For the glaze:
- ½ cup powdered sugar
- 1 tablespoon fresh orange juice, plus a little more if necessary to thin the glaze
- 1 teaspoon orange zest
- To garnish:
- 2 tablespoons chopped pistachios
Instructions
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Preheat oven to 350 degrees F. Line a 8x4 inch pan with parchment paper and spray with nonstick cooking spray.
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In a large bowl, whisk together the melted butter, honey and orange zest until smooth. Next, whisk in orange juice and greek yogurt. Finally, whisk in the two eggs, vanilla and almond extracts.
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In a separate bowl, whisk together the whole wheat pastry flour, baking powder, baking soda and poppyseeds. Add dry ingredients to wet ingredients and mix with a wooden spoon or until just combined. Gently fold in chopped pistachios.
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Pour batter into prepared pan and spread out evenly. Bake for 45-55 minutes until tester comes out clean. Cool completely on a wire rack before glazing.
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For the glaze: Mix together 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 but still pourable. Pour or drizzle over the top of the loaf and spread towards the sides. Garnish with chopped pistachios. Cut into 12 slices.
Recipe Notes
To make into muffins: Divide batter between 12 greased muffin liners. Bake for 18-24 minutes or until tester comes out clean.
If you want the bread to be just slightly sweeter, I suggest using ½ cup honey instead of ⅓ cup, this is especially necessary if you aren’t using the glaze.
*Instead of whole wheat pastry flour, you can use 1 cup whole wheat flour and 1 cup all purpose flour.
To make dairy free: use a dairy free yogurt such as soy, coconut or almond instead.
If you are looking for a gluten free recipe, I would suggest my paleo orange loaf.