Glazed orange poppyseed cake is a bright and citrusy sweet bread with sprinkles of earthy poppyseed. Make a few extra loaves to share!
Healthy Orange Poppyseed Cake Loaf
This citrusy bread is a sweet way to eat more fiber and healthy fats. In fact, whenever you are craving something sweet, this is the best way to indulge your sweet tooth without risking your nutrition.
It's kind of amazing how perfectly orange and poppyseed go together. The nutty and earthy poppyseed round out the sweet orange zest in the most iconic way.
This bread seriously melts in your mouth. First, the glaze fills your mouth with sweet flavors, then the bread just falls apart on your tongue.
Orange poppyseed bread tastes way too amazing to be good for you - but it is!
I used only the healthiest flour and sweetener for your body. This bread is easy on your blood sugar and has enough fiber to keep your gut working well.
Whenever you are craving cake, make this sweet loaf of quick bread.
Ingredients Needed
There are two parts to this bread - the glaze and the bread. I used only the healthiest ingredients in both of them. All of them are really easy to find! Here is more information about what I used in both parts.
Bread Ingredients
- White Whole Wheat Flour: Whole wheat flour has more fiber and is better for you. You'll use 1.5 cups.
- Poppy Seeds: Add ¼ a cup of poppyseeds for extra protein, fiber, and flavor.
- Baking Powder: The teaspoon of baking powder helps the bread have a lighter concistency.
- Salt: You only need a pinch (¼ teaspoon) of salt to enhance all the other flavors in this bread.
- Eggs: The 3 eggs help bind everything together.
- Coconut Oil: Use ½ a cup to boost the nutrition of the bread and make it less dry.
- Maple Syrup: About ½ a cup of maple syrup sweetens the bread naturally.
- Plain Greek Yogurt: Greek yogurt adds tangy notes to the zesty bread. You will need about ½ a cup.
- Vanilla: The teaspoon of vanilla makes the bread taste richer and brings out the sweetness in the orange.
- Almond Extract: Include ½ a teaspoon of almond extract to deepen the flavor profile of the braed.
- Fresh Orange Juice: You'll need about ⅓ a cup of fresh orange juice. Fresh-squeezed is best because it will have less added sugar.
- Zest of 1 Orange: Keep your orange and zest it. Orange zest has an extra full flavor.
Glaze Ingredients
- Powdered Sugar: I always use powdered sugar in my glaze because it gives it a smoother texture. Use ½ a cup.
- Greek Yogurt: Greek yogurt is a healthier alternative to butter in glaze. Use 1 tablespoon.
- Orange Juice: Squeeze a tablespoon of fresh orange juice into the glaze for some natural sweetness and flavor.
Kitchen Tools Required
If you have ever baked sweet bread or bars before, then you probably already have all the tools you need. I only used a few easy kitchen tools. This is what I used when I made them.
Gather the following items before you begin:
- 8x4 Loaf Pan
- Parchment Paper
- Small Bowl
- Wooden Spoon
- Toothpick
For measuring, you will need the following sized cups and spoons: 1 cup, ½ cup, ⅓ cup, ¼ cup, 1 tablespoon, 1 teaspoon, and ¼ teaspoon.
How To Make Orange Poppyseed Bread
Now that you have all the ingredients and kitchen tools ready, it’s time to start baking this iconic sweet bread!
First, preheat the oven to 350F and line the 8x4 bread pan with parchment paper and nonstick spray.
Now it's time to mix the ingredients! In a medium bowl, combine the flour, poppy seeds, baking powder, and salt.
In a large bowl, whisk together the eggs, oil, maple syrup, greek yogurt, vanilla, almond extract, fresh orange juice, and orange zest.
Next, slowly add the dry ingredients to the wet, stirring to combine. Once combined, pour the batter into the greased dish.
Bake the bread for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
While cooling, make the glaze and then pour on top of the cooled loaf.
Enjoy! The sweet bread is ready for you to eat with a scoop of your favorite ice cream.
Recipe Tips
Below are some common orange poppyseed bread questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
How do you make this recipe gluten-free?
All you have to do to make this bread gluten-free is use all-purpose gluten-free flour. The texture might be a little different, but not noticeable.
Which part of the orange is the zest?
The zest is the colored part of the peel on the outside of the orange.
Is this recipe a pound cake?
No, this is not a pound cake. A pound cake is typically a lot sweeter than a sweet quick bread. This is a lightly sweet bread that you can enjoy for breakfast or dessert.
Can you make these into muffins?
Yes, this bread can easily be made into muffins. Just fill a muffin tin ⅔ full and bake until a toothpick comes out clean.
How do you know when the bread is fully cooked?
I always use the toothpick test to see if it is fully cooked. Stick a toothpick into the middle of the bread. Pull it out. If it comes out clean, then the bread is fully cooked.
Storing leftovers
Store leftover orange poppyseed bread in an airtight container, like a resealable pyrex dish, at room temperature. It will last about a week – if you don’t eat it all first!
This loaf of sweet bread will stay fresh in the freezer for up to 6 months too.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite sweet breads to make. Enjoy!
- Healthy Apple Bread
- Healthy Pumpkin Bread
- Coffee Cake Banana Bread
- Healthy Peanut Butter and Jelly Banana Bread
- Healthy Chocolate Peanut Butter Banana Bread
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Orange Poppyseed Bread
Ingredients
Method
- Preheat oven to 350F and line 8x4 bread pan with parchment paper and nonstick spray.
- In a medium bowl, combine flour, poppy seeds, baking powder, and salt.
- In a large bowl, whisk together eggs, oil, maple syrup, greek yogurt, vanilla, almond extract, fresh orange juice, and orange zest.
- Slowly add the dry ingredients to the wet, stirring to combine. Once combined, pour into greased dish.
- Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Let cool.
- While cooling, make glaze and then pour on top of cooled loaf.
- Enjoy!
Lena Paronetto says
as italian i love delicate and fruity taste. this cake is my favorite ever. is perfect in every occasion and season
Erin says
Hi Lena, so glad you loved it! 🙂
Kellen says
So bright and fresh, awesome flavor!
Erin says
Hi Kellen, so happy you loved it! 🙂
Barb M says
A couple questions: Can I use fat free yogurt - or do I need full or low fat for the fat content. Can I sub neutral oil like canola for the coconut oil?
Erin says
Hi Barb, both those subs should be okay! I haven't tired them, but let me know how your loaf comes out! 🙂
Madeline says
Ok so -- there's this place in my hometown that makes Cardamom Orange Poppyseed Cake, and they toast both sides in fresh butter on the flattop. It is SO GOOD. Erin -- try this method next time you want a treat. Anyway i'll be making this bread and toasting it for a sunday treat!
Erin says
Hi Madeline, sounds great! Thanks for sharing!
RR says
Would it work to use oat flour in the recipe instead of whole wheat or AP?
Erin says
Hi, it will be drier for sure! Use less and add more fat. Let me know how it comes out!
Erin says
So flavorful!
Erin says
Hi Erin, so glad you loved it!
Kamie says
Do yourself a favor and make this bread! You won’t regret it.
We loved this bread so much! Instead of making it with the glaze though we made it with Erin’s cream cheese icing that’s on her Apple bread recipe +added fresh orange juice into it, and it was *chef’s kiss*!
Erin says
Hi Kamie, so happy you loved it so much!! 🙂
Becca says
Super easy to make and delicious!! I just about ate the whole loaf myself.
Erin says
Hi Becca, so happy you loved it! 🙂
Emily says
So so so good!! Perfect spring / summer pick me up. Can’t wait to make again!
Olivia Gargano says
This was amazing!!! I used regular flour. I also used butter instead of coconut oil. Also substituted 1 extra tsp of vanilla instead of any almond extract. Only thing I would do different is I would put more powdered sugar into the frosting until it’s the right consistency and then leave it in loaf pan until it’s kind of hardened so it doesn’t drip everywhere but sooooo good
Erin says
Hi Olivia, so glad you enjoyed it and made it your own!! 🙂
Staci says
YUM YUM YUM! This recipe is spring perfect!
Made a few subs to make it vegan and it still came out incredible!
Subbed flax eggs for eggs
Subbed applesauce for greek yogurt
Subbed AP flour for WW flour
And had to use TJ's coconut/avo oil ghee substitute because I didn't have actual coconut oil
Did a dash of almond milk for the glaze instead of greek yogurt
Baked as 16 individual muffins for just about 40 minutes and they came out SO SO GOOD! Applesaouce + flax egg did an awesome job binding and the flavor is DIVINE!
Thanks for th recipe!
Erin says
Hi Staci, so happy you loved it and made it your own as muffins! Thanks for sharing!! 🙂
Izzy says
This looks so good! Would I be able to sub all purpose flour for the white whole wheat and if so, would I use the same quantity of AP flour?
Olivia says
Wondering the same thing
Erin says
Hi Izzy, yep! Same amount!
Jami says
This is DELISH! Made it for the first time tonight and it is by far my new favorite! Perfection! Would be so good for a breakfast or brunch dish to share with family and friends!
Erin says
Hi Jami, so glad you loved it! 🙂
casey colodny says
Oh my gosh each bite was a piece of heaven!! So delicious and loved the orange flavor!
Erin says
Hi Casey, so glad you loved it!! 🙂