During the long winter months, you can bemoan the lack of good strawberries in the grocery store, or you can stick with citrus. You may not know it, but citrus (bright, beautiful citrus!) season reaches its peak in January and February, so you best stock up on grapefruit, clementines, and purply-red blood oranges now. Then, you’ll want to make this poppy seed bread.
Like a lemon poppy seed muffin with the volume turned up, blood orange poppy seed bread boasts killer flavor and a stunning color to boot. Poppy seeds add gorgeous speckles and a satisfying crunch, so if you don’t already have some in your spice cabinet, now is the time. We drizzled this quick bread with blood orange glaze, but a slice would be just as good with a big ol’ plop of whipped cream or Greek yogurt.
1 teaspoons blood orange zest, plus 5 to 6 tablespoons fresh blood orange juice (from 1 blood orange)
How to Make It
Prepare the Bread: Preheat oven to 350°F. Beat together flour, milk, oil, sugar, eggs, poppy seeds, orange zest, vanilla, baking powder, and salt in a bowl with an electric mixer on medium speed until creamy.
Pour batter evenly into 2 greased and floured 8- x 4-inch loaf pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Cool completely in pans on wire racks.
Prepare the Glaze: Stir together powdered sugar, blood orange zest, and blood orange juice in a small mixing bowl until well blended. Spoon Glaze over bread; slice and serve immediately.
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