For the Bread:
For the Frosting:
- 1/3 cup Oil
- 1 cup Granulated Sugar
- 1/4 cup Sour Cream
- 1 Egg
- 1 teaspoon Orange Extract
- 1/2 cup Buttermilk
- 1/2 cup Fresh-Squeezed Orange Juice, 4 large oranges
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 tablespoon Poppy Seeds
- 1/4 cup Orange Zest
- 1 cup Powdered Sugar
- 1 tablespoon Orange Juice, plus 1 teaspoon
Preheat the oven to 350°F. Spray a 9x5 loaf pan with nonstick spray.
Beat the oil, sugar, egg, sour cream, and extract until creamy.
Stir together the flour, salt, baking powder, and baking soda.
Add the dry ingredients alternately with the orange juice and buttermilk. Continue beating until everything is mixed in.
Stir in the poppy seeds and orange zest gently. Pour into the prepared pan. Bake for 55-60 minutes or until a knife inserted in the center comes out mostly clean.
Let the bread cool in the pan for 15 minutes, then flip it out carefully onto a plate. Let it cool completely.
Whisk together the powdered sugar and 1 Tablespoon juice. Add the additional juice if needed. Spread on top of the cooled loaf and let set before cutting.