Orange and Poppy Seed Bread

Orange and Poppy Seed Bread

I’ve come down with a filthy cold so I figure some comfort eating (and reading) is in order! Whenever I’m under-the-weather, I crave simple fuss-free cakes, preferably accompanied by a cookbook that’s fun to read, or a classic Miss Marple mystery. This orange seed bread is really like a plain loaf cake and tastes just like something that would be served at Bertram’s Hotel (and I get to kid myself that the orange provides some cold annihilating Vitamin C).

Orange and Poppy Seed Bread

Note: this definitely is quite heavy on the poppy seeds, so if you’re not a fan then this cake isn’t for you! You can substitute the poppy seeds for 100g cranberries instead if you prefer.

Orange and Poppy Seed Bread
Author: 
 
A plain, easy sweet loaf. Perfect with a cup of tea!

Ingredients
  • 250g plain flour
  • 200g sugar, plus 1 tablespoon for sprinkling
  • 1½ teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 200 ml orange juice
  • 1 egg (at room temperature)
  • 1 tablespoon grated orange zest
  • 25g unsalted butter, melted
  • 70g poppy seeds
Instructions
  1. Preheat the oven to 180° C.
  2. Grease and flour a 2 lb loaf tin.
  3. In a medium sized bowl, combine the sugar, flour, baking powder, bicarbonate of soda and salt, then set aside.
  4. In a large bowl, mix together the orange juice, egg, zest and butter. Add the dry ingredients and mix well. Add the poppy seeds and mix again to combine.
  5. Pour the batter into the prepared tin. Sprinkle the top with the reserved tablespoon of sugar.
  6. Bake for 1 houror until a skewer inserted into the centre comes out clean.
  7. Leave to cool for 20 minutes before serving. Eat on its own or spread with butter if desired.

 

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