its officially winter and citrus is having its moment. grab a few blood oranges, some lemons and make this simple and simply stunning quick bread. perfectly balanced between tart, sweet, light with the right amount of crumb, this will be a new winter favorite!
Line 9×5 loaf pan with parchment paper, leaving 1-2in. overhang on the long sides. Preheat oven to 350F. Whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a stand add the sugar and blood orange zest. Beat the sugar and zest together on medium high for about 1 minute. The mixture should resemble wet sand. Add the butter, zest and sugar until light and fluffy (~3 minutes). Add eggs, beating well after each one until well combined before adding the next. Add vanilla and orange extracts, beating until well combined. Add blood orange juice. Beat until just combined.
In this order (dry, yogurt, dry, yogurt, dry), add dry ingredients to the wet alternating with the yogurt. On lowest setting (or by hand ) mix each time until JUST combined. A few flour streaks is okay! Evenly pour into prepared pan.
Bake at 350F for 40 minutes. Check the top. If it's browning too quickly, top with a foil tent. Return to the oven for 10-15 minutes, checking for doneness every 5 minutes(50-55 minutes total). When a toothpick inserted into the center comes out clean or with a few moist crumbs, its done. Cool in pan for 20 minutes. If topping with glaze, you can pour the glaze directly on top while the bread is in the pan. About 5 minutes after removing from the oven for the first glaze and 5-10 minutes after that for the second glaze. Glaze is fully set in about an hour. After 20 minutes, remove loaf from the pan and cool an addtional 20-25 minutes on cooling rack. Slice and enjoy!
blood orange glaze
Combine powdered sugar and juice in a bowl. Mix until well combined and desired consistency, adding a tsp more juice as needed. Pour on top of loaf cake while still warm. Allow 45-1 hr to fully set.