Almond Orange Sweet Bread (Or Muffins)

Almond Orange Sweet Bread (Or Muffins)

Uncle Matt's Organic

January 15, 2024

Breakfast Recipes, Recipes

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

1. Preheat oven to 350º.
2. Combine the flaxseed meal and water. Stir to combine and set aside for 5 minutes.
3. Add 1 tsp orange juice to the oat milk. Set aside.
4. In a large mixing bowl, combine the flour, baking powder and salt.
5. 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.
6. Add the wet ingredients to the dry ingredients and mix thoroughly.
7. Thoroughly grease the loaf pan. See Recipe Notes.
8. Spoon the batter into the loaf pan.
9. 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.
10. 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.
11. When the loaf has cooled, drizzle the icing over the top of the cake.

Recipe Notes

1. 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.
2. 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