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Orange Poppy Seed Bread

April 18, 2009

I have a bowlful of oranges I needed to do SOMETHING to.  I don’t eat oranges as a fruit (though I like the flavor), and I am not actually big on orange juice.  So I decided to adapt a recipe for lemon poppy seed bread and use the oranges for the citrus flavor.


  • 2 cups all purpose white flour
  • 1 cup whole wheat flour
  • 2 cups Splenda
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 cup skim milk
  • 1/2 cup fresh squeezed orange juice (about 2 whole oranges)
  • 3 tsp. vanilla
  • 3 eggs
  • 1 cup unsweetened apple sauce
  • 1/4 cup poppy seeds


  1. Preheat oven to 350 degrees.
  2. Add all ingredients to mixer and stir until well combined, scraping the batter down the sides of the bowl to make sure it’s incorporated.
  3. Spray two large loaf pans or five small ones with baking spray and pour batter into each equally.
  4. Bake for 45-60 minutes or until toothpick inserted in center comes out clean.

Okay, so I don’t know if my baking powder just isn’t fresh enough anymore or what, but this didn’t rise well at all.  So I decided to do a sort of layer cake treatment and mixed up an orange glaze to sort of glue to two flat loaves together.

Orange Glaze:

  • 1/4 cup fresh squeezed orange juice (1 orange)
  • 3/4 cup sugar (I wasn’t sure how Splenda would do with a glaze)
  • 1 tsp vanilla

Directions: Mix well and drizzle over the orange poppy seed bread while still warm (the still warm part is important or it won’t harden up properly).

The verdict:  Okay so this wasn’t pretty (at all, which is why there’s no picture), but it was certainly tasty.  Great with afternoon tea.

Printable version.

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