Description

This Pistachio Poppy Seed Orange Yogurt Bread is a moist and flavorful quick bread bursting with fresh orange zest, tangy Greek yogurt, crunchy roasted pistachios, and a subtle crunch from poppy seeds. Topped with a sweet orange glaze and more pistachios, it’s the perfect balance of citrusy brightness and nutty richness for breakfast, snack, or dessert.

Ingredients

Wet Ingredients:

½ cup (113 grams) plain or vanilla Greek yogurt (whole milk or dairy-free options work)
½ cup (168 grams) honey or pure maple syrup
2 large eggs, at room temperature
Zest from 1 large orange (about 1 to 2 tablespoons)
⅓ cup (67 grams) fresh orange juice (from 1 to 2 large oranges)
6 tablespoons (85 grams) salted butter, melted (or extra virgin olive oil/avocado oil)
1 teaspoon vanilla extract
½ teaspoon almond extract

Dry Ingredients:

1 ¾ cups (210 grams) whole wheat pastry flour or all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 tablespoon poppy seeds

Mix-ins:

½ cup chopped roasted pistachios

For the Glaze:

½ cup powdered sugar
1 tablespoon fresh squeezed orange juice (plus more if needed to thin)
½ teaspoon orange zest

To Garnish:

2 tablespoons chopped roasted pistachios

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 x 4 inch loaf pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
Mix Wet Ingredients: In a large bowl, whisk together Greek yogurt, honey, eggs, orange zest, orange juice, melted butter, vanilla extract, and almond extract until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, kosher salt, and poppy seeds to evenly distribute the leavening agents and seeds.
Mix Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and gently mix using a wooden spoon until just combined to avoid overmixing the batter.
Fold in Pistachios: Carefully fold the chopped roasted pistachios into the batter to evenly incorporate the nuts without deflating the mixture.
Bake the Bread: Pour the batter into the prepared pan and spread it out evenly. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely on a wire rack.
Prepare the Glaze: In a small bowl, mix powdered sugar, fresh orange juice, and orange zest until smooth. Add more orange juice if needed to achieve a thick but drizzleable glaze consistency.
Glaze and Garnish: Drizzle the glaze over the cooled bread, then sprinkle with 2 tablespoons of chopped roasted pistachios for a beautiful, crunchy finish.
Serve: Slice into 12 pieces and enjoy your vibrant and nutty orange pistachio bread.

Notes

To make muffins: Divide batter evenly into 12 greased muffin liners and bake at 350°F for 18-24 minutes or until a tester comes out clean.
For a dairy-free version: Substitute Greek yogurt with a dairy-free alternative such as soy, coconut, or almond yogurt.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Baking
Method: Baking
Cuisine: American