Blood Orange Loaf | Italian Food Forever

During the cooler months of winter, nothing perks me up more than citrus fruit. At least if you have to deal with dropping temperatures, you have to find something that brings you joy. Going to the market and seeing counters overflowing with ripe citrus fruit of every description is one of the things I enjoy best about winter.

The two most unique citrus fruits that I love are Meyer lemons and blood oranges. Meyer lemons look and taste like lemons only milder, but have their own unique flavor. Still, blood oranges are in their own category. I first ate my first blood orange when we lived in Italy over thirty years ago, and I must admit that it was love at first bite.

The blood orange is a variety of orange with crimson, almost blood-colored flesh, which is how it was named. The distinctive dark ruby flesh color is due to the presence of anthocyanins, a family of polyphenol pigments more common to many flowers and fruit. Oddly, this pigment is uncommon in citrus fruits. The skin can be harder to peel than other oranges, and blood oranges have a unique flavor with an almost raspberry-like taste in addition to the usual citrus flavor.

Although I enjoy eating blood oranges raw as a snack, I also use them in my baking and enjoy them in salads. This loaf is very moist with a citrus flavor that will brighten up even the dreariest winter day.Of course, if you cannot find blood oranges where you live, regular oranges will work as a replacement. I brushed a glaze on my loaf, but you could make a thicker glaze and let it drip down the sides if you prefer.

Buon Appetito!
Deborah Mele

Ingredients

1 Cup Sugar
1 Cup Plain Yogurt
3 Large Eggs
Grated Zest From Two Blood Oranges (See Notes Above)
1/2 Cup Freshly Squeezed Blood Orange Juice
1 Teaspoon Vanilla Extract
1 3/4 Cups All-purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 cup Vegetable Oil

For The Glaze:

2-3 Tablespoons Blood Orange Juice
1/2 Cup Powdered Suagr

Instructions

Preheat oven to 350 degrees F.
Spray an 8×4 inch loaf pan with baking spray.
In one bowl, stir together the flour, baking powder, and salt until mixed.
In another bowl, using an electric hand mixer on medium speed, beat together the yogurt, sugar, eggs, and orange zest until light and fluffy, about 3 to 4 minutes.
Beat in the orange juice, vanilla until blended, about 2 minutes.
Add the flour mixture into the bowl with the wet ingredients, and stir the batter with a wooden spoon just until mixed.
Slowly drizzle in the oil, stirring constantly until blended.
Pour the batter into the prepared pan, and bake for 55 to 60 minutes, or until a cake tester inserted into the center of the loaf comes out clean.
Cool 5 minutes, then carefully remove the loaf from the pan and cool on a wire rack.
Whisk together the sugar and orange juice for the glaze and brush over the top and sides of the loaf.
Cool to harden, slice, serve, and enjoy!