Blood Orange Loaf


  • 1  1/2 cups all-purpose flour
  • 1 tablespoon grated orange or blood orange peel
  • 1  1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk or sour cream
  • 2 tablespoons fresh-squeezed blood orange juice
  • 1 tablespoon grated blood orange peel
  • 1 teaspoon vanilla extract


  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh-squeezed blood orange juice
  • 1 Blood orange, sliced thin for garnish


Preheat oven to 350°F. Grease 9” by 5” loaf pan. In medium bowl combine flour, baking powder and salt; set aside. In large bowl with mixer at medium speed, beat butter and granulated sugar until light and fluffy, about 3 minutes.
Add eggs, one at a time until blended. Add buttermilk, orange juice, orange peel and vanilla; beat until well blended, scraping down sides of bowl. With mixer at low speed, gradually add flour mixture until blended.

Pour batter into prepared pan; bake 45 to 50 minutes or until toothpick inserted comes out clean. Let cake stand in pan 15 minutes. Remove to rack to cool.

Prepare icing: In small bowl stir confectioners’ sugar and orange juice until mixed. Spoon icing over loaf. Garnish with orange slices.

Serves 8

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