Orange Scented Poppy Seed Bread with Orange Glaze

   I admit it...I'm currently addicted to coconut oil in my baked goods!  It just makes them so moist and gives the cakes a velvety texture.  It even adds a hint of delicious flavor.  A few weeks ago I made a lemon poppy seed bread that was out of this world!  Since then I've been dreaming of making a different flavor poppy seed bread and this time I'm making an orange scented one.

    The consistency of this bread is different then my other one because it uses milk instead of yogurt.  It also adds in some orange zest and orange juice into the batter.  The result in a soft, delicate, orange scented cake topped with a sweet hint of orange glaze.  I took it to work with me and it was devoured.  While I still like the lemon one better, this orange poppy seed bread runs a close second.

     I wanted to share this for our 11th week of the 12 Weeks of Christmas Treats hosted by Meal Planning Magic. I always feel like orange is a holiday flavor and this bread would really brighten up a cookie tray or it would be a great breakfast for Christmas morning.

Orange Scented Poppy Seed Bread with Orange Glaze (adapted from Mel's Kitchen Cafe)
1 egg
1/4 c. coconut oil, melted and cooled
4 T. butter
1 c. sugar
1 1/2 c. flour
1/2 t. salt
1 t. baking powder
3/4 c. low fat milk
1/2 t. almond extract
1 t. vanilla
1 T. melted butter
2 T. orange juice
1 t. orange zest
2 T. poppy seeds

For the glaze:
3 T. orange juice
1/2 t. vanilla
1 c. powdered sugar
1 T. butter

1.  Spray a loaf pan with cooking spray and set aside.  Preheat the oven to 350 degrees.

2.  In a large bowl combine the egg, oil, butter, and sugar.   Mix well.

3.  In a medium bowl combine the flour, salt, and baking powder.

4.  Pour half of the dry ingredients into the oil mixture and whisk to combine.  Stir in 1/2 cup of the milk and mix until incorporated.  Pour in the remaining flour and mix well.  Add in the remaining milk and mix well.

5.  Stir in the almond extract, vanilla, melted butter, orange juice, orange zest, and poppy seeds and mix well.

6.  Pour the batter into the prepared load pan.  Bake for 50-60 minutes or until golden brown.

7.  Remove from the oven and cool on a wire rack.

8.  While the bread is cooling combine all the ingredients for the glaze in a small bowl.  If the mixture is too thin add more powdered sugar.  Pour the glaze over the cooled bread.  Let the glaze harden for 15 minutes then slice and enjoy.

This post linked to: 
Full Plate Thursday,  Tasty Thursday, Thursday Treasures, Foodie Friday, Foodie Friends Friday, Shine on Friday,

   I admit it...I'm currently addicted to coconut oil in my baked goods!  It just makes them so moist and gives the cakes a velvety texture.  It even adds a hint of delicious flavor.  A few weeks ago I made a lemon poppy seed bread that was out of this world!  Since then I've been dreaming of making a different flavor poppy seed bread and this time I'm making an orange scented one.

    The consistency of this bread is different then my other one because it uses milk instead of yogurt.  It also adds in some orange zest and orange juice into the batter.  The result in a soft, delicate, orange scented cake topped with a sweet hint of orange glaze.  I took it to work with me and it was devoured.  While I still like the lemon one better, this orange poppy seed bread runs a close second.

     I wanted to share this for our 11th week of the 12 Weeks of Christmas Treats hosted by Meal Planning Magic. I always feel like orange is a holiday flavor and this bread would really brighten up a cookie tray or it would be a great breakfast for Christmas morning.

Orange Scented Poppy Seed Bread with Orange Glaze (adapted from Mel's Kitchen Cafe)
1 egg
1/4 c. coconut oil, melted and cooled
4 T. butter
1 c. sugar
1 1/2 c. flour
1/2 t. salt
1 t. baking powder
3/4 c. low fat milk
1/2 t. almond extract
1 t. vanilla
1 T. melted butter
2 T. orange juice
1 t. orange zest
2 T. poppy seeds

For the glaze:
3 T. orange juice
1/2 t. vanilla
1 c. powdered sugar
1 T. butter

1.  Spray a loaf pan with cooking spray and set aside.  Preheat the oven to 350 degrees.

2.  In a large bowl combine the egg, oil, butter, and sugar.   Mix well.

3.  In a medium bowl combine the flour, salt, and baking powder.

4.  Pour half of the dry ingredients into the oil mixture and whisk to combine.  Stir in 1/2 cup of the milk and mix until incorporated.  Pour in the remaining flour and mix well.  Add in the remaining milk and mix well.

5.  Stir in the almond extract, vanilla, melted butter, orange juice, orange zest, and poppy seeds and mix well.

6.  Pour the batter into the prepared load pan.  Bake for 50-60 minutes or until golden brown.

7.  Remove from the oven and cool on a wire rack.

8.  While the bread is cooling combine all the ingredients for the glaze in a small bowl.  If the mixture is too thin add more powdered sugar.  Pour the glaze over the cooled bread.  Let the glaze harden for 15 minutes then slice and enjoy.

This post linked to: 
Full Plate Thursday,  Tasty Thursday, Thursday Treasures, Foodie Friday, Foodie Friends Friday, Shine on Friday,