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Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal.

In a large bowl, whisk together the plain yogurt, olive oil, eggs, and orange zest until well combined and smooth.

Add the granulated sugar to the wet ingredients and whisk until fully dissolved.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay. The batter will be thick.

Divide the batter into two equal portions. To one portion, add the poppy seeds and mix until evenly distributed.

To prepare the streusel topping, combine the flour, granulated sugar, and orange zest in a small bowl. Add the cold butter and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.

Spoon alternating dollops of the plain orange batter and the poppy seed batter into the prepared loaf pan. Use a knife or skewer to gently swirl the batters together a few times, creating a marbled effect. Do not overmix the swirl.

Evenly sprinkle the streusel topping over the top of the batter in the loaf pan.

Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top browns too quickly, you can loosely tent it with aluminum foil.

Remove the loaf from the oven and let it cool in the pan for 15 minutes before carefully lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely.

If making the glaze, whisk together the powdered sugar and orange juice in a small bowl until smooth. Drizzle over the cooled loaf.

Slice and serve the loaf with a dollop of whipped cream or extra plain yogurt and a sprinkle of fresh orange zest, if desired.


Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal.

In a large bowl, whisk together the plain yogurt, olive oil, eggs, and orange zest until well combined and smooth.

Add the granulated sugar to the wet ingredients and whisk until fully dissolved.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay. The batter will be thick.

Divide the batter into two equal portions. To one portion, add the poppy seeds and mix until evenly distributed.

To prepare the streusel topping, combine the flour, granulated sugar, and orange zest in a small bowl. Add the cold butter and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.

Spoon alternating dollops of the plain orange batter and the poppy seed batter into the prepared loaf pan. Use a knife or skewer to gently swirl the batters together a few times, creating a marbled effect. Do not overmix the swirl.

Evenly sprinkle the streusel topping over the top of the batter in the loaf pan.

Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top browns too quickly, you can loosely tent it with aluminum foil.

Remove the loaf from the oven and let it cool in the pan for 15 minutes before carefully lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely.

If making the glaze, whisk together the powdered sugar and orange juice in a small bowl until smooth. Drizzle over the cooled loaf.

Slice and serve the loaf with a dollop of whipped cream or extra plain yogurt and a sprinkle of fresh orange zest, if desired.
