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Orange Poppy Seed Bread

A touch of sweetness, a tangy taste of Limoneira® orange, and poppyseeds—this orange poppy seed bread is a variation of the classic loaf. Our version is gluten-free, and perfect for breakfast or a coffee break any time of day.
Print Recipe
Course Breakfast, Dessert, Snack
Cuisine American

Ingredients
  

  • 2 1/3 cups almond flour
  • 1/3 cup tapioca flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 4 large eggs
  • 1/3 cup liquid honey
  • 1 large Limoneira® orange zest & juice
  • 1/4 cup avocado oil
  • 2 tablespoons poppy seeds

Instructions
 

  • Preheat your oven to 350°F, and prepare a medium loaf pan by greasing lightly.
  • Combine the flours, baking soda, salt, cinnamon and ginger in a bowl, and sift together to blend.
  • In another bowl, beat the eggs lightly, and then add the honey, orange zest & juice, and oil. Beat until the mixture is smooth.
  • Fold the dry ingredients into the wet until well blended.
  • Add the poppy seeds last, folding the batter over the distribute them evenly.
  • Transfer to the loaf pan, and bake in the oven for about 45 minutes. A clean knife inserted into the center should come out clean.
  • When it's done remove from the oven, and transfer to a rack to cool before slicing.

Notes

Note: You can substitute arrowroot for the tapioca flour, and any other neutral oil (such as melted & cooled coconut oil) for the avocado oil.
Keyword Oranges
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