Paleo Blood Orange Poppyseed Loaf

This weather is awful, let's face it. The cold, dry air, mixed with horrendous snow storms here in the Northeast, it seems like winter is in full force and has no plans of stopping. Thankfully, this type of weather makes me want to fire up the oven and get to baking. The winter months are known as citrus season, where oranges, grapefruits, lemons, and limes are at their peak of freshness, and while it's important to consume fruit on a regular basis, there's nothing quite like having a crisp slice of an orange in the peak of the season. Even better, it's blood orange season. If you've not had a blood orange, you're in for a treat.

Blood oranges, as described on The Spruce Eats (link), is a hybrid of a pomelo and a tangerine, with the gorgeous red, maroon colored flesh. They are easy to peel, sweet in taste, and are typically found in months ranging between December to April. They are especially good with cocktails (did someone say blood orange margaritas?!) and baked goods. Hence, this delicious poppyseed loaf. The blood oranges I snagged from Trader Joe's had a delicate flavor of raspberry and orange combined and it was a perfect profile for this recipe. I love baking with citrus, so the possibilities are truly endless when it comes to baking in the winter season. Poppyseed loaves are traditionally made with lemons, but I just had to try making one with blood oranges. The result is a perfectly moist, flavorful, and satisfying. breakfast treat that makes your entire body sing with glee (yes I am that person to say glee...). We've made two so far, and as I type I am eyeing my Cara Cara oranges for the third go round.

This breakfast loaf is made with paleo flour from Bob's Red Mill. I am not gluten free, but I am starting to pay attention to what foods feel good for me and what foods make me feel inflamed. Lately, dairy in my coffee has made my throat feel all filmy, and heavy gluten or flours make my fingers and belly swell. Thus, I am leaning toward using this almond and coconut-flour blend more routinely in my bakes, satisfying the requests of many of my readers and followers for gluten-free and paleo-friendly recipes. You are welcome my friends!

Blood Orange Poppyseed Loaf Ingredients:

• Blood oranges: I mean, duh. If you don't have blood oranges, simply use one large navel or Cara Cara orange! You'll use the juice of the orange as well as zest.
• Eggs: traditional ingredient in baked goods
• Sugar: what's not to love about sugar?!
• Avocado oil: I love using avocado oil, but if not, feel free to use a neutral olive oil. I don't like using coconut oil so use at your own risk.
• Milk: adds with the texture and overall flavor. If you are dairy free or just don't like milk, use oat or almond milk here, a simple swap!
• Paleo flour: I particularly love using Bob's Red Mill Paleo Blend. You can find it on Thrive Market, an online organic grocer with up to 40% off almost every product, I swear by them! (affiliate link)
• Baking soda and powder: helps with the rise and expansion of the loaf itself
• Poppyseed: just a tablespoon and a half is all you need to give this poppyseed loaf the perfect amount of crunch.

Blood Orange Poppyseed Loaf Tips:

• As with any bake, do your best NOT to over mix the batter. It will cause the bake to get very tough and chewy.
• Feel free to swap out the milk, oil, and flour. If you don't use the paleo blend or a combination of almond and coconut, the end result may vary! Flours yield very different results based on the gluten/lack of gluten and ingredient make up.
• Make two of these and store in a plastic bag in the freezer for another day.
• Don't want a full loaf? Divide the batter in 12 muffin tins and make mini muffins!

I am already looking forward to breakfast this weekend when I make this blood orange poppyseed loaf again. I am telling you, this one is a keeper, and would be the perfect thing to make for any occasion, or on a blistering cold day with nothing else to do but bake, and maybe a little laundry. No judgment here. Happy baking!