Pistachio Poppy Seed Orange Yogurt Bread

Most of you know that my 84-year-old Grandma Gloria loves to bake. She’s inspired several recipes on the blog including these buttermilk waffles, and my favorite healthy bran muffins.

I’m obsessed with all things orange, so years ago when I visited her, I decided to bake this healthy orange yogurt bread made with protein-packed yogurt, naturally sweetened with honey, and full of crunchy poppy seeds and pistachios.

GUYS, this could be my favorite bread EVER!

Everything you’ll need to make this orange yogurt bread

This easy and delicious orange yogurt bread uses simple ingredients but is perfectly moist and filled with orange flavor. Here’s what you’ll need to make it:

• Flour: feel free to use regular all-purpose flour or whole wheat pastry flour for a boost of whole grains.
• Baking staples: you’ll need both baking powder and baking soda in this recipe to make it nice and fluffy! Don’t forget the pinch of salt for flavor, too.
• Butter: add a lovely moisture to the bread with melted butter.
• Yogurt: the most amazing part of this bread is the texture, thanks to the yogurt. I recommend using whole milk vanilla or plain greek yogurt because it adds additional moisture to the bread. It’s delicious!
• Honey: I love using honey in baking; it’s a great all natural unrefined sweetener.
• Eggs: two eggs are used in this recipe for a cake-like texture.
• Extracts: use both vanilla extract and almond extract for a hint of unique flavor!
• Orange: make sure you use freshly squeezed orange juice and zest for amazing orange flavor.
• Mix-ins: there’s just something to love about the flavor poppy seeds bring to breads and muffins. I also decided to use pistachios for a yummy crunch!

Let’s talk toppings

This healthy orange bread is delicious on its own, but even BETTER with that gorgeous orange glaze. The orange glaze on this bread is so ridiculously good that I want to put it on everything. It’s full of sweet, fresh orange flavor and incredibly easy to make. It’s butter free, too; all you need is powdered sugar, fresh orange juice, and orange zest! YUM.

I love topping the bread with a few extra crushed roasted pistachios on top for added crunch.

Can I make it gluten-free?

Yes! Simply use a 1:1 gluten-free all purpose flour. Alternatively, you can try my Paleo Orange-Kissed Loaf with Dark Chocolate Glaze instead!

More ways to customize this orange bread

Because this is a baking recipe, I highly recommend sticking with the original recipe so that the bread turns out the way it’s supposed to. There are a few ways to customize it that I can recommend:

• To make it dairy-free: use your favorite dairy-free yogurt (like almond, coconut, or soy), then use olive oil or avocado oil instead of butter, too!
• For the honey: feel free to use maple syrup instead.
• Choose your nuts (or go nut-free): please know that you can sub them out for toasted walnuts or pecans, or you can omit them completely.

Can I make it vegan?

I haven’t tested this bread using 2 flax eggs, but let me know in the comments if you give it a try! Then be sure to follow the dairy-free substitutions above.

How to make this healthy orange bread

1. Mix the wet ingredients. Start by whisking together all of your wet ingredients in a large bowl.
2. Mix the dry ingredients. In a separate bowl, whisk together the flours, baking powder & soda, and poppy seeds.
3. Combine the batter. Add the dry ingredients to the wet and mix with a wooden spoon until just combined. Fold in the pistachios.
4. Bake & cool. Pour the batter into a loaf pan lined with parchment paper and sprayed with cooking spray, and bake until a tester comes out clean. Cool completely.
5. Glaze, garnish & enjoy. While the bread is cooling, mix the glaze. Spread it over the top of the cooled loaf, garnish with pistachios, and enjoy!

Try it as muffins

Yes, this healthy orange bread can be made into muffins! Simply make the batter as directed, then divide it between 12 greased muffin liners in a muffin pan. Bake for 18-24 minutes until a tester comes out clean.

Alternatively, try my bakery-style, Outrageously Good Orange Muffins.

Storing & freezing tips

• To store: this orange yogurt bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring it to the fridge or freezer.
• To freeze: simply wrap in plastic, then tightly in foil, and finally place in a reusable bag or freezer-friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on-the-go treat! I recommend freezing the bread without the glaze.

Recommended tools

• 8×4 inch loaf pan
• Parchment paper
• Mixing bowls
• Whisk
• Wooden spoon
• Citrus juicer & zester

Get all of our go-to kitchen essentials here.

More delicious bread recipes

• Fresh Strawberry Shortcake Bread with Strawberry Glaze
• Healthier Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting
• Spiced Apple Zucchini Bread with Cream Cheese Glaze
• Healthy Lemon Poppy Seed Bread
• Peanut Butter Lover’s Banana Bread

Get all of my bread recipes here!

I hope you love this orange bread recipe! If you make it be sure to leave a comment and rate the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too!

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Pistachio Poppy Seed Orange Yogurt Bread

4.84 from 30 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

ServesServes 12 slices

Gorgeous pistachio poppy seed orange yogurt bread naturally sweetened with honey and topped with a lovely orange glaze. This incredible orange loaf is filled with fresh orange juice and zest, and is the perfect bread for spring!

Ingredients

• Wet ingredients:
• ½ cup (113 grams) plain or vanilla greek yogurt (i like to use whole milk yogurt but a dairy free yogurt will also work)
• ½ cup (168 grams) honey (or sub 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 sub extra virgin olive oil or 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 a little more if necessary to thin the glaze
• ½ teaspoon orange zest
• To garnish:
• 2 tablespoons chopped roasted pistachios

Instructions

• Preheat oven to 350 degrees F. Line a 8 x 4 inch pan with parchment paper and spray with nonstick cooking spray.
• In a large bowl, whisk together the yogurt, honey, eggs, orange zest and juice, melted butter, and the vanilla and almond extract until smooth and well combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Add dry ingredients to wet ingredients and mix with a wooden spoon or until just combined. Gently fold in the chopped pistachios.
• Pour batter into prepared pan and spread out evenly. Bake for 45 to 55 minutes until tester comes out clean. Cool completely on a wire rack before glazing.
• For the glaze: Mix together the powdered sugar, orange juice and orange zest until smooth. You may need to add in more orange juice to thin out the glaze, but remember we want it to be a thicker glaze. Drizzle over the top of the loaf. Garnish with chopped pistachios. Cut into 12 slices.

Recipe Notes

To make into muffins: Divide batter between 12 greased muffin liners in a muffin tin. Bake for 18-24 minutes or until tester comes out clean.

To make dairy-free: use a dairy-free yogurt such as soy, coconut, or almond instead.

To make gluten-free: Use a 1:1 gluten-free all purpose flour.

Nutrition

Serving: 1slice (with glaze)Calories: 238calCarbohydrates: 31.7gProtein: 6.3gFat: 10gSaturated Fat: 3.7gFiber: 3.5gSugar: 15.1g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on March 29th, 2019, republished on March 20th, 2022, and republished on March 23rd, 2026.