Blood Orange Quick Bread Loaf

Blood Orange Quick Bread Loaf

I just received some beautiful organic blood oranges in my CSA box, so I decided to make a quick bread loaf using some up. It’s essentially my lemon loaf recipe, but instead of lemon juice, blood orange juice and zest, and instead of poppy seeds, I used white chia seeds! 

I also lowered the sugar content of this blood orange bread by using a Monkfruit sweetener by Steviva. It may be used in place of sugar (same measurements).

You will need:

  • 2 Blood Oranges
  • 1 1/2 cups flour
  • 1/2 cup greek yogurt
  • 1/2 olive oil
  • 1/4 teaspoon salt
  • 1/2 cup Monksweet Steviva or sugar
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • zest from two oranges
  • 3 eggs
  • 2 tablespoons white or black chia seeds

How to prepare:

Makes one loaf – has gluten

Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with olive oil.

In a medium bowl, mix all dry ingredients – eggs, oil, yogurt, vanilla and add sugar. Mix well.

In another medium bowl, mix in all dry ingredients – flour, baking powder, salt and chia seeds.

Slowly mix in the dry ingredients into the wet mixture until batter is well incorporated and smooth, but not overmixed.

Pour batter into prepared pan and bake for 50 minutes.

Insert a toothpick to make sure it comes out dry. Cool for 30 minutes, loosen from sides and it should come out of the pan easily. Slice and serve!

 

Blood Orange Bread Loaf

Ingredients

  • You will need:
  • 2 Blood Oranges
  • 1 1/2 cups flour
  • 1/2 cup greek yogurt
  • 1/2 olive oil
  • 1/4 teaspoon salt
  • 1/2 cup Monksweet Steviva or sugar
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • zest from two oranges 
  • 3 eggs
  • 2 tablespoons white or black chia seeds 

Instructions

  1. Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with olive oil.
  2. In a medium bowl, mix all dry ingredients - eggs, oil, yogurt, vanilla and add sugar. Mix well.
  3. In another medium bowl, mix in all dry ingredients - flour, baking powder, salt and chia seeds.
  4. Slowly mix in the dry ingredients into the wet mixture until batter is well incorporated and smooth, but not overmixed. 
  5. Pour batter into prepared pan and bake for 50 minutes.
  6. Insert a toothpick to make sure it comes out dry. Cool for 30 minutes, loosen from sides and it should come out of the pan easily. Slice and serve! 
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