3/4 cup non-dairy milk or regular milk if not vegan
1/2 cup blood orange juice
1/4 cup club soda
1 teaspoon vanilla
1 1/2 tablespoon blood orange zest
1/3 cup all-purpose flour
1/3 cup turbinado sugar
2 tablespoons vegan butter (Earth Balance is what I used)
1 cup powdered sugar
1 tablespoon plus 1 teaspoon blood orange juice
1 1/2 teaspoon blood orange zest
Pre-heat oven to 350 degrees and lightly oil loaf pan with a non-stick cooking spray and line with parchment paper making sure to leave extra paper on the end to make it easier to remove loaf from the pan later.
Wash your oranges thoroughly.
When preparing to zest use a microplane if you can, it is the best tool to use when zesting because it has fine holes and you will be able to zest only the zest and not the bitter white membrane. If you do not have a microplane you can use a small hole grater.
Grate the oranges from end to end over a small bowl, cover and set aside.
Now slice the oranges in half and use a reamer or citrus squeezer to juice the orange into a small bowl, cover a set aside.
In a large bowl measure out the flour, baking powder, baking soda, turmeric powder, and salt, whisk to remove any lump.
In a smaller bowl combine milk, orange juice, club soda, vanilla and zest.
In another small bowl mix together the flour, turbaned sugar and vegan butter using the back of a fork until it resembles crumbs, cover and set aside.
Pour the wet ingredients into the dry and mix using a hand-held mixer. Mix until well combined.
Transfer to prepared loaf pan and sprinkle the streusel over the top of the batter.
Bake 40 to 45 minutes or until loaf bounces back when pressed gently with finger.
While loaf is cooling, mix together the powdered sugar, orange juice and zest until smooth.if it’s too stiff after mixing add in small amounts of the orange juice and mix until the desired consistency is reached.
Remove loaf from the pan and place on serving dish. drizzle with glaze, slice and serve.