This Glazed Blood Orange Loaf is bright, citrusy, and wonderfully moist — a perfect treat during blood orange season.
I made this loaf to celebrate blood orange season — a little reward that still feels wholesome because it includes fresh fruit. The loaf has a tender crumb and a fragrant citrus glaze that complements the natural sweetness and tartness of blood oranges. It’s an easy bake that fills the kitchen with a lovely, refreshing aroma.
Blood orange season runs from December through May, making this the ideal time to enjoy their vivid color and distinctive flavor. If you haven’t tasted blood oranges, you’ll find them both sweet and slightly tart, with flesh that ranges from deep pink to rich red — visually striking and delicious. They’re also a good source of vitamin C and fiber, which are helpful in supporting immune health and digestion.
Whether you’re baking as a small treat or serving friends, this glazed loaf is straightforward and impressive. Enjoy a slice with coffee or tea, and savor the bright citrus notes.
Glazed Blood Orange Loaf
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- zest of one blood orange
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 4 eggs room temperature
- 1 tsp. vanilla extract
- 1/4 cup fresh blood orange juice
- Glaze ingredients:
- 1 cup confectioner’s sugar
- 3 Tbsp. fresh blood orange juice
Instructions
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Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and spray the paper with nonstick cooking spray. Set aside.
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In a medium bowl, whisk together the flour, baking powder, salt, and the zest of one blood orange.
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In a stand mixer fitted with the whisk attachment, cream the butter and sugar for 2–3 minutes until light and fluffy.
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Add the eggs one at a time, mixing on low speed until each is incorporated.
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Stir in the vanilla extract.
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Gradually add half of the flour mixture, then pour in the blood orange juice, and finish with the remaining flour mixture.
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Mix until the batter is smooth and well combined.
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Pour the batter into the prepared pan, smooth the top, and bake for 60–65 minutes, or until a tester inserted in the center comes out almost clean.
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Cool the loaf in the pan on a wire rack for 15 minutes.
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Meanwhile, whisk together the glaze ingredients — confectioner’s sugar and blood orange juice — until smooth.
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Remove the loaf from the pan and pour the glaze over the warm cake. Allow the glaze to set for 10–15 minutes before slicing and serving.