Orange and Poppy Seed Loaf

A moist butter-free loaf infused with fresh orange zest and scattered with crunchy poppy seeds, made with olive oil for a light, tender crumb.

Ingredients

• 1¾ cups (220 g) plain flour
• ½ cup (100 g) granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon bicarbonate of soda
• ¼ teaspoon salt
• Zest of 2 oranges
• 1 tablespoon poppy seeds
• 2 large eggs, at room temperature
• ¾ cup (180 ml) freshly squeezed orange juice (about 2 oranges)
• ½ cup (120 ml) extra-virgin olive oil
• 2 tablespoons milk (dairy or plant-based)

Instructions

1. Preheat & Prep:
   Preheat the oven to 180 °C (350 °F). Grease and line a 9 × 5 inch (23 × 13 cm) loaf tin with baking paper.

2. Combine Dry Ingredients:
   In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda and salt. Stir in the orange zest and poppy seeds until evenly distributed.

3. Mix Wet Ingredients:
   In a separate bowl, lightly beat the eggs. Add the orange juice, olive oil and milk, whisking until smooth.

4. Combine & Pour:
   Pour the wet ingredients into the dry mixture and fold gently with a spatula until just combined—do not overmix.

5. Bake:
   Spoon the batter into the prepared tin and smooth the top. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.

6. Cool & Serve:
   Allow the loaf to cool in the tin for 10 minutes, then lift out using the paper and transfer to a wire rack to cool completely. Slice and serve at room temperature or lightly toasted.