When life gets busy, the kitchen is unfortunately usually the first place I disappear from. That’s difficult because it is also a place I find refuge and joy in, but so much of my weekly schedule is set in stone (school, kids’ activities, etc.) that it is one of the only ways to recapture a little time in my day.
Over the past few weeks, I’ve been deep in planning and working on our preschool’s fundraising auction, which meant long days, late nights, and very little time to cook—let alone film or share recipes here. It was such a special project to be part of, but I’m also really grateful to be stepping back into a slower rhythm again.
And for me, slowing down usually starts in the kitchen.
As soon as I had a quiet afternoon, I found myself reaching for the most beautiful blood oranges I could find. There’s something about citrus season—especially this moment right at the start of spring—that feels like a reset. Bright, fresh, and full of possibility.
This blood orange olive oil loaf is exactly that kind of recipe. It’s simple, soft, and lightly sweet, with a fresh citrus flavor that feels like a bridge between winter and spring.
I made it on a slow, sunny afternoon and had a slice with a matcha, and it was one of those small moments that reminded me how much I love being here, creating and sharing again.
Watch the Recipe
If you’d like to see exactly how this comes together, you can watch the full recipe here:
Why You’ll Love This Blood Orange Loaf
It’s incredibly moist.
Olive oil gives this loaf a soft, tender crumb that stays fresh for days.
It’s not overly sweet.
The citrus keeps everything balanced and bright.
It’s simple to make.
No complicated steps—just mix, bake, and glaze.
It feels special without being fussy.
Perfect for an afternoon treat, a casual gathering, or a quiet moment with coffee or matcha.
Ingredients
Dry Ingredients
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (150g) organic cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
Wet Ingredients
- ½ cup (120ml) extra-virgin olive oil
- ¾ cup (180ml) fresh blood orange juice (about 2–3 oranges)
- Zest of 2 blood oranges
- ½ cup (120ml) unsweetened soy milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Blood Orange Glaze (Optional but Recommended)
- ¾ cup (90g) powdered sugar
- 2–3 tbsp blood orange juice
- Pinch of salt
How to Make Blood Orange Olive Oil Loaf Cake
1. Prepare the Pan and Oven
Preheat your oven to 350°F (175°C).
Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
2. Make the “Buttermilk”
In a small bowl, combine the soy milk and apple cider vinegar.
Let sit for about 5 minutes to curdle slightly.
3. Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
4. Mix the Wet Ingredients
In a separate bowl, whisk together:
- Olive oil
- Blood orange juice
- Blood orange zest
- Vanilla extract
- Soy milk mixture
5. Combine
Pour the wet ingredients into the dry ingredients.
Gently mix until just combined. Be careful not to overmix—the batter should be smooth and slightly loose.
6. Bake
Pour the batter into the prepared loaf pan.
Bake for 45–55 minutes, or until:
- The top is golden
- A toothpick inserted in the center comes out clean
If the top starts browning too quickly, loosely tent with foil during the last 10–15 minutes.
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
7. Make the Glaze
In a small bowl, whisk together powdered sugar, blood orange juice, and a pinch of salt until smooth.
The glaze should be thick but pourable.
8. Glaze and Serve
Once the loaf is completely cool, drizzle the glaze over the top.
Let it set for 15–20 minutes before slicing.
Tips for Best Results
Use fresh blood orange juice.
It makes a big difference in flavor and color.
Don’t overmix the batter.
This keeps the crumb soft and tender.
Let the loaf cool before glazing.
Otherwise, the glaze will melt right off instead of setting beautifully.
Serving Suggestions
This loaf is perfect:
- With a matcha or coffee in the afternoon
- As a light dessert
- Sliced and shared with friends
- Or simply enjoyed on a quiet, slow day
Final Thoughts
This recipe feels like a gentle way back into the kitchen for me—simple, seasonal, and grounding.
After a few busy weeks away, I’m really looking forward to slowing down, cooking more, and sharing again—especially as more spring produce starts to come in.
If you make this blood orange olive oil loaf, I’d love to see it. Tag me on Instagram. TikTok or leave a comment below so I can hear how it turned out for you.
And if you’re here for simple, plant-forward recipes that celebrate the seasons, you’re in the right place.
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