This gorgeous Tahini Blood Orange Poppy Seed Bread is the perfect spring breakfast or morning snack. Gluten-free and easily dairy-free!Jump to Recipe
Am I having a moment with tahini? Yes. Yes I am. I have been putting it in all kinds of sweet and savory recipes lately and I simply cannot get enough. Enter: this to-die-for Tahini Blood Orange Poppy Seed Bread. The flavors may seem like an odd combination, but trust me, it works. The tahini lends a nutty flavor and moisture that perfectly balances the blood orange. It’s a perfect breakfast or morning snack, especially with some coffee or tea.
Key Ingredients for Orange Poppy Seed Bread
Blood Orange Juice and Zest: I love to use blood oranges simply for the stunning color, but navel oranges work great too!
Tahini: Lends a nutty, warm flavor and creates a delectable texture without using any oil! You can find tahini in most grocery stores these days. If you’re looking for the most affordable option, I like Trader Joe’s or my local international grocery store!
Greek Yogurt: This will serve as another source of moisture for our bread. A Greek-style dairy-free yogurt will also work.
Maple Syrup: For some refined sugar-free sweetness!
Eggs: For binding and structure.
Vanilla and Almond Extract: Makes this bread taste like cake!
Oat Flour and Almond Flour: These two flours together are a match made in heaven. They create such a tender texture that in my opinion is far superior to any other flour. Fighting words, I know.
Baking Powder and Soda: To make sure our loaf rises correctly!
Sea Salt: Important for bringing out the sweetness and flavor in our bread.
Poppy Seeds: A tablespoon is plenty here!
Powdered Sugar: You’re gonna whisk some powdered sugar with more a bit more blood orange juice and almond extract to make a glaze!
Orange Poppy Seed Bread Tips & Tricks
- Measuring the Flour: Make sure to spoon your oat flour into the measuring cup and then level it with a knife. If you pack the oat flour into the measuring cup, it will cause your bread to be dry, which no one wants! On the other hand, be sure to pack that almond flour into your measuring cup for best results.
- Baking Soda and Baking Powder: Make sure you’ve purchased both in the last six months for best results. They lose their effectiveness over time.
- Mixing Your Batter: Don’t over-mix! This may result in a gummy or oily texture, which is not pleasant.
- Oven Time: Ovens are finicky and they’re all different! Temperature can vary fairly significantly depending on what oven you have. Therefore, I recommend you begin checking your orange poppy seed bread around the 35-minute mark to make sure it doesn’t bake for too long.
Storage and Freezing
Storage: Once the bread has completely cooled, it should be placed in an airtight container or Ziplock/Stasher bag and placed in the refrigerator for up to 5 days. I do not recommend storing on the countertop due to the fresh orange juice and zest.
Freezing: If you would like to freeze your bread, you can wrap individual slices in plastic wrap and then aluminum foil to avoid freezer burn. It should last for about three months.
I hope you’re obsessed with this Tahini Blood Orange Poppy Seed Bread! If you give it a whirl, be sure to leave a rating and review. You can also find me on Pinterest and Instagram. It warms my heart to hear from you, really and truly.
More Delicious Breads
- Peanut Butter Banana Bread (Vegan/GF)
- Gluten-Free Brown Butter Cinnamon Apple Bread
- Gluten-Free Olive Oil Meyer Lemon Bread
Tahini Blood Orange Poppy Seed Bread
- 9×5 inch loaf pan
- microplane or grater
- 1 cup oat flour (certified gluten-free if needed) spooned and leveled
- 1 cup almond flour packed
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 tbsp poppy seeds
- ½ cup tahini
- ½ cup full-fat Greek yogurt or Greek-style dairy-free yogurt
- ⅓ cup maple syrup
- ¼ cup blood orange juice (can sub regular orange juice)
- 1 tsp zest of a blood orange (can sub navel orange)
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp almond extract
For the Blood Orange Glaze (optional)
- 1 cup powdered sugar sifted
- 3 tbsp freshly squeezed blood orange juice (can sub navel orange)
- 1 tsp zest from a blood orange (can sub navel orange)
- ¼ tsp almond extract
- Preheat oven to 350° F and line a 9×5 loaf pan with parchment paper. Lightly grease with cooking spray to ensure nothing sticks. Set aside.
- In a medium bowl, whisk together all dry ingredients until combined. Set to the side for now.
- In a large bowl, whisk together wet ingredients until well-combined and fully incorporated. Add dry ingredients and stir with silicone spatula or wooden spoon until just combined (be careful not to over-mix!).
- Pour the mixture into the prepared loaf pan and bake for 35-40 minutes or until a tester or toothpick comes out clean or with just a few crumbs. I would recommend beginning to check your loaf around the 35-minute mark.
- Let sit in pan for 20 minutes before transferring to cooling rack to completely cool.
- Once the bread has cooled, make your optional glaze! Whisk all ingredients together in a bowl until smooth and pour evenly over the loaf. Allow the glaze to set for 5 minutes and enjoy!