This whole wheat Orange Almond Breakfast Loaf with a sticky orange marmalade glaze is the perfect breakfast for a lazy weekend. Make it the previous night, or make it days in advance and freeze, and it will be all ready and waiting to be warmed up and served in the morning.
I love waking up on Saturday mornings, looking forward to the idea of making a hearty breakfast of waffles or pancakes or French toast. But what I love even more is being able to hit the snooze button a couple more times when I know I don’t have to cook breakfast at all. Because this Orange and Almond Breakfast Loaf is all ready and waiting in the kitchen for us to dig into with our morning coffee or, for Jay, with some non-dairy milk.
If you are as in love with breakfast as I am, especially weekend breakfast, this is the recipe to get all excited about. It’s mildly sweet, with the scent and taste of oranges mixed with nutty almond and whole wheat flours. The crumb is moist and flavorful, and the crust is sticky and sweet with a very simple but deliciously addictive orange marmalade glaze.
This works very well as a make-ahead recipe. You can stir it up on a weeknight and put into the oven while you catch up with your favorite TV show or book. You could even do it on a Friday or a Saturday night, if yours, like mine, mostly involve staying in with family.
I came up with this recipe because Jay loves oranges and lemons or, indeed, anything citrusy, and he especially adores desserts and sweets with these flavors. The great thing about this loaf is that it is not loaded down with sugar, and it includes nuts and wholegrain flour, both good for him, and us.
I used whole wheat pastry flour for this bread, but you can certainly substitute with unbleached all-purpose flour or all-purpose gluten-free flour.
It took me about 20 minutes to put the ingredients together, and I ground up my almond meal and blended my oranges from scratch. You can cut down on that time further by buying ready-made almond flour and orange juice (make sure it has lots of pulp).
Now the recipe. Hope everyone is looking forward to the weekend!
Orange and Almond Breakfast Loaf
This whole wheat Orange Almond Breakfast Loaf with a sticky orange marmalade glaze is the perfect breakfast for a lazy weekend.
- 1 cup almond flour
- 1 1/2 cups whole wheat pastry flour (can use a mix of whole wheat and unbleached all purpose flour)
- 1 cup very pulpy orange juice (I made my own by simply blending there whole medium-sized oranges (peeled) in the blender. Make sure there are no seeds, if you do this.
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 2 flax eggs (2 tbsp flax meal whisked with 6 tbsp water)
- 1/4 cup applesauce
- 1/4 cup any unflavored vegetable oil, like avocado
- 1 tsp pure vanilla extract
For orange marmalade glaze
- 2 tbsp orange marmalade
- 2 tbsp orange juice
- 1-2 tbsp almonds, finely chopped, for garnish
Preheat the oven to 350 degrees Fahrenheit.
In a bowl, whisk together the almond and whole wheat pastry flours with the baking soda, baking powder, and salt.
In the bowl of a stand mixer or in any large bowl, mix the sugar with the oil, flax eggs, apple sauce, vanilla extract, and orange juice. Mix or whisk well.
Add half the dry ingredients to the wet in two batches, mixing after every addition until the dry ingredients are thoroughly incorporated.
Prepare a standard 9 by 5 inch loaf pan by spraying or coating with cooking spray or oil.
Pour in the batter and even out the top with a spatula.
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted in the center comes out dry or with crumbs (not wet batter) sticking to it.
Cool the loaf in the pan for about 30 minutes. Then slide out of the loaf pan (run a knife or spatula along the sides to help it along, if necessary) and place on a rack.
Make the marmalade glaze: In a small saucepan, heat the marmalade and the orange juice until the marmalade is warm and a little runny. Brush or spoon over the top of the loaf.
Sprinkle on some chopped almonds for garnish.
More breakfast ideas from my kitchen: