Citrus Poppyseed Olive Oil Loaf

This is an Eyeswoon recipe that I slightly adapted to make dairy free and with less sugar–half the sugar in fact! I love the texture and taste of poppyseeds, so I also added in a few more of those.

The essential oils from the orange and lemon zest are massaged into the sugar, making for an intensely aromatic and colorful loaf. It’s essential to use olive oil and not a vegetable or canola oil for this recipe. When picking an olive oil, opt for one that is smooth and buttery, instead of sharp and peppery.

Ingredients:

• Nonstick vegetable oil spray

• 1¼ cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon kosher salt

• Zest from 2 lemons

• Zest from 1 orange

•3/4 cups granulated sugar

• 2 large eggs

• ¾ cup olive oil

• ½ cup oat milk

• 3 tablespoon poppy seeds

Method:

Preheat oven to 350°. Line a loaf pan with parchment paper and coat with nonstick spray.

Mix dry ingredients (flour, baking powder, baking soda, and salt) in a medium bowl, making sure to remove the clumps.

Zest organic orange and lemon peels and sugar in a separate bowl. Massage with fingers to release the aromatic essential oils from the peels. Add eggs and mix in. Add the oat milk and olive oil into the bowl with the eggs. Slowly whisk in the dry ingredients and make sure clumps are removed. Add the poppy seeds to finish.

Pour batter into lined loaf pan and bake for 50 minutes or until the center if fully cooked through. I stick in a toothpick in the center and make sure after I stick it in it comes out clean when I pull it out.