Oh hey there! If you've been following along with my instagram, then you'll undoubtedly know that I've been OBSESSED with blood oranges lately. It started with a bit of fomo from all of the gorgeous recipes I had seen popping up all around me, and I'm so glad I went out and got some for myself. Blood oranges are so stunning, and really bring your average citrus loaf up a level with the colour factor.
There's a ton of zest in the loaf, and I used the juice to make the beautiful and naturally pink glaze! I always love when food is naturally colourful, and this glaze especially made me so so happy. I love how no-fuss loaves like this tend to be, just straightforward citrus flavour, and the result is so divine.
blood orange loaf
yields: one 9x5 loaf
adapted from: Jean Pare - Company's Coming lemon loaf
1/2 cup butter
1 cup granulated sugar
2 large eggs
1/2 cup milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
zest of one blood orange
Preheat oven to 350 degrees F. Grease a 9x5 loaf pan, and set aside.
In a large bowl, cream together butter and sugar on medium speed until light and fluffy. Add in eggs, one at a time, and mix until completely incorporated. Slowly mix in milk on low speed.
In a separate bowl, stir together flour, baking powder, salt, and zest of a blood orange. Gradually add dry ingredients to the wet, and mix until just combined.
Pour batter into greased loaf pan, and bake for 40-50 minutes, or until the top of the loaf gently springs back when pressed. Remove from oven and allow to cool for 5 minutes before carefully removing from the loaf pan.
Prepare blood orange glaze (recipe below), and drizzle over loaf. Add orange slices on top for garnish if desired. Best served the best day, but will keep for several days in an airtight container.
blood orange glaze
3 tablespoons of blood orange juice
2 tablespoons melted butter
1/2 cup icing sugar (more if needed)
In a small bowl, mix together the juice from one blood orange, 2 tablespoons of melted butter, and half a cup of icing sugar. Adjust icing sugar as needed. The glaze should slowly flow, but not be too runny.