Clementine Poppyseed Loaf

Clementine Poppyseed Loaf
  • 6 servings
  • 0:20 Preparation
  • 1:00 Cooking
  • 1:23 Total Time


Add all
  • 1 cup
    (250 mL)


  • 1/4 cup
    (60 mL)

    non-hydrogenated margarine

  • 1


  • 2 Tbsp.
    (30 mL)

    low-fat plain yogurt

  • 1/2 cup
    (125 mL)


  • 1 1/2 cups
    (375 mL)

    all-purpose flour

  • 1 tsp.
    (5 mL)

    baking powder

  • 2

    clementines, zest only

  • 2 Tbsp.
    (30 mL)

    poppy seeds

  • clementine supremes to garnish

  • Glaze:

  • 2 Tbsp.
    (30 mL)

    clementine juice

  • 1/4 cup
    (60 mL)



Preheat oven to 350°F (180°C).

Line an 8 in. x 4 in. (1.5 L) loaf pan with foil and lightly oil foil.

In a large bowl, cream butter, sugar and margarine. Stir in egg and yogurt; then milk.

In another bowl, combine flour and baking powder.

Add dry ingredients to liquid mixture, beating until smooth.

Add clementine zest and poppy seeds.

Pour batter into the loaf pan and bake for 1 hour or until a toothpick inserted in the centre comes out clean.

Take loaf out of the oven and cool 3 minutes in the pan.


In a small bowl, mix clementine juice and sugar together.

Spoon over hot cake.

Turn loaf out and remove foil. Cool loaf on a cake rack.

Slice only when completely cooled. Serve with clementine supremes.

Source: Académie Culinaire