Blood Orange Yogurt Loaf

Baking is my escape. It’s when I feel most at ease, in my element, and sure of what I’m doing. I’m here to share this especially cheery and beautiful loaf with you today because I think we all need a little more of that in our lives right now.

This “breakfast loaf” is full of tangy blood orange juice and zest, lightly sweetened, and full of creamy, protein-packed Greek yogurt. It makes for a delicious breakfast bread, but can most certainly be served as a healthier dessert!

Unlike most of my recipes, this loaf contains some refined sugar. Coconut sugar could be used in place of the granulated sugar, but would slightly alter the flavor and color of the bread. Sometimes you just have to treat yourself, you know?

Blood orange juice lends a beautiful natural pink color to the glaze, and really dresses up the loaf. You can go without if you want to cut out sugar, but I highly recommend this extra step 🙂

Blood Orange Yogurt Loaf

Prep time: 15 mins Bake time: 50-60 minutes Total time: 75 minutes

Makes one loaf

1 C all-purpose flour
1/2 C whole wheat flour
2 t baking powder
1/2 t kosher salt
1/2 C granulated sugar
1 C full-fat or 2% plain Greek yogurt
1/4 C honey
3 eggs
Zest of 3 blood oranges
1/3 C freshly squeezed blood orange juice
1 t vanilla extract
1/3 C avocado or canola oil

For the glaze:
1 C powdered sugar
2-3 T freshly squeezed blood orange juice


Preheat oven to 350°F. Grease and flour a 8.5 inch x 4 inch loaf pan and set aside.

In a small bowl combine the flours, baking powder, salt, and granulated sugar. Whisk to combine.

In a larger mixing bowl, combine the Greek yogurt, honey, eggs, orange zest, orange juice, and vanilla extract and oil. Whisk to combine. Add in the dry ingredients and fold together until just combined.

Pour batter into loaf pan and bake in preheated oven for 50-60 minutes, or until center is set and toothpick inserted into the center comes out clean.

Once bread has cooled to room temperature, combine the powdered sugar and orange juice in a small bowl and whisk to blend until smooth. Adjust the consistency as needed with additional juice or powdered sugar.

Drizzle the glaze over the top of the loaf, and let stand briefly until the glaze sets. Slice and serve. Store in refrigerator in an airtight container for up to 4 days. Enjoy!


2 Comments Add yours

  1. Jamie Lin says:

    This looks amazing!

    Liked by 1 person

    1. Thanks! Hope you give it a try!


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