Blood Orange Yogurt Loaf - Nourished By Nutrition Print

Blood Orange Yogurt Loaf


  • 2 cups (240 grams) white spelt flour or gluten-free 1:1 flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup fresh squeezed Cara Cara or Blood orange juice (about 23 oranges)
  • zest from 2 medium Cara Cara or Blood oranges
  • ⅓ cup maple syrup
  • ¼ cup avocado oil
  • 2 large eggs
  • ¾ cups dairy-free greek yogurt
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

Blood Orange Glaze

  • 1 cup (120g) powdered sugar or powdered monk fruit
  • 23 tablespoons Blood orange juice


Preheat oven to 350F. Line an 8×4 inch pan with parchment paper or spray with nonstick cooking spray.

In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the eggs, maple syrup, avocado oil, yogurt, orange juice, and orange zest until smooth. Add dry ingredients to wet ingredients and mix until just combined.

Pour batter into prepared pan and spread out evenly. Bake for 45-50 minutes or until a toothpick comes out clean. Cool completely on a wire rack before glazing.

For the glaze: Mix together powdered sugar or powdered monk fruit, blood orange juice, almond extract and salt until smooth. You may need to add in more orange juice to thin out the glaze if using monk fruit. Keep in mind, you want a thicker glaze but still pourable. Pour over the top of the loaf and spread towards the sides. Let the glaze firm up slightly before slicing.

Store the bread in an airtight container in the fridge for 5 days. The bread can be frozen for 3 months but I recommend freezing without the glaze.


Spelt flour: sub white whole wheat or whole wheat pastry flour. Using a whole spelt or whole wheat flour may require slightly more liquid.

Maple Syrup: This loaf is slightly sweet. If you want a sweeter bread, use ½ cup maple syrup instead of ⅓ cup. This is especially necessary if you aren’t using the glaze.

Make into muffins: Most quick breads can be made into muffins. Simply, pour the batter into a greased or lined muffin tin and bake for 15-20 minutes or until a toothpick comes out clean when inserted in the center.