Almond Orange Sweet Bread (Or Muffins)
Whether you’re preparing this as a vegan bread loaf or as mini muffins, they both pair perfectly with a glass of orange juice in the morning! Plus, Uncle Matt’s Organic OJ is used in the recipe, too! What’s better than starting your day with a tasty treat and Vitamin C?
Makes 2 small loaves
Ingredients
- 2 tbsp organic flaxseed meal
- 5 tbsp water
- ~3 oz Uncle Matt’s Organic Orange Juice
- 1/2 cup organic oat milk
- 2 cups organic all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup organic cane sugar
- 1/2 cup organic extra virgin olive oil
- 1 tsp organic almond extract
- 1 tbsp vegan butter for greasing the loaf pan
- 1/2 cup organic confectioner’s sugar optional: for making the glaze
Instructions
- Preheat oven to 350º.
- Combine the flaxseed meal and water. Stir to combine and set aside for 5 minutes.
- Add 1 tsp orange juice to the oat milk. Set aside.
- In a large mixing bowl, combine the flour, baking powder and salt.
- In a separate, smaller mixing bowl combine the oat milk, sugar, olive oil, flaxseed, eggs, almond extract and 2 oz of fresh orange juice. Stir until well-combined.
- Add the wet ingredients to the dry ingredients and mix thoroughly.
- Thoroughly grease the loaf pan. See Recipe Notes.
- Spoon the batter into the loaf pan.
- Bake for 30-35 minutes. Check for doneness by inserting a toothpick into the loaf. If the toothpick comes out clean, the loaf is done. If making muffins, bake for 20-25 minutes.
- Allow the loaf to cool for 15 minutes. While it is cooling, combine confectioner’s sugar with 1 tbsp of orange juice. Mix thoroughly to create the icing.
- When the loaf has cooled, drizzle the icing over the top of the cake.
Recipe Notes
- A well-greased loaf pan cannot be overstated. Make sure the loaf pan is thoroughly covered to ease removing the loaf from the tin. Lately, I have been greasing my baking tins with slightly softened vegan butter.
- This cake can be stored in an air-tight container in the refrigerator. It should remain fresh for 3-5 days. It can also be frozen for up to 3 months.
Recipe inspired by: Herbivores Kitchen
