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Blood Orange Olive Oil Loaf

This blood orange olive oil loaf combines a moist, light crumb with bright, citrus flavors to create a balanced and delicious treat.
Prep Time 20 minutes
Cook Time 40 minutes
Servings 10 slices

Ingredients

Loaf

  • 3 tablespoons cane sugar
  • 2-3 tablespoons orange zest zest from two oranges
  • 2 eggs room temp.
  • 1/2 cup olive oil
  • 1/2 cup honey
  • 1/2 cup greek yogurt full fat
  • 1/3 cup orange juice
  • 1 tsp. pure vanilla
  • 3/4 tsp. almond extract
  • 1 3/4 cup whole wheat pastry flour*
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp salt
  • 1 1/2 tablespoons turbinado sugar for topping, optional

Glaze

  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2-4 tablespoons blood orange juice
  • 1 tbsp. blood oranges zest
  • Pinch salt

Instructions

  1. Preheat the oven to 350 degrees. Line and grease an 8x4 loaf pan.
  2. In a large mixing bowl, combine the cane sugar and orange zest and massage the two together so the zest releases some of its oils. This allows for the zest to become more fragrant and flavorful.
  3. Add in the eggs, olive oil, honey, greek yogurt, orange juice, vanilla, and almond extract and whisk until all combined.
  4. Add in the dry ingredients on top and mix lightly together before fully combining with the wet ingredients.
  5. Pour batter into the prepared loaf pan. Top with turbinado sugar. Bake for 40-45 minutes or until the top is golden brown and a toothpick comes out clean.
  6. Allow to cool slightly before removing from pan.
  7. Meanwhile, make the glaze by combining the ingredients in a small bowl. Start with 2 1/2 tablespoons blood orange juice. If too thick, add a little more orange juice until it reaches a pourable consistency.
  8. While the cake is still slightly warm, pour over half the glaze. This allows the glaze to soak into the cake and make it extra moist.
  9. When the cake is fully cooled, add the other half of the glaze.
  10. Cut into slices and enjoy!

Recipe Notes

I tested this recipe with whole wheat pastry flour, which is milled finer than regular whole wheat flour, so creates a tender crumb. I cannot guarantee results if you use a different flour.