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Orange almond breakfast loaf, whole wheat and vegan
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5 from 15 votes

Vegan Orange Almond Breakfast Loaf

This whole wheat Vegan 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.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Vegan Orange Almond Breakfast Loaf
Servings: 9 slices
Calories: 231kcal


  • 1 cup almond flour
  • 1 ½ 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 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sugar
  • 2 flax eggs (2 tablespoon flax meal whisked with 6 tablespoon water)
  • ¼ cup applesauce
  • ¼ cup vegetable oil
  • 1 teaspoon pure vanilla extract

For orange marmalade glaze

  • 2 tablespoon orange marmalade
  • 2 tablespoon orange juice
  • 1-2 tablespoon 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.


Serving: 1slice | Calories: 231kcal | Carbohydrates: 34.7g | Fat: 9g | Saturated Fat: 1.3g | Potassium: 178mg | Fiber: 3.1g | Sugar: 17.5g | Vitamin C: 39.6mg | Calcium: 50mg | Iron: 1.3mg