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Oatmeal Orange Loaf made with healthy ingredients for a zesty slice of whole grain goodness. Packed with citrusy orange flavors, and just the right level of sweetness for the perfect wholesome breakfast or snack.
You know me. I’m on a permanent quick bread kick, with no sign of stopping. After making my Carrot Ginger Cake, I was craving citrus flavors, so I simply swapped out the carrots and ginger for orange zest, which is what I’m bringing to you today.
This orange loaf has a generous supply of orange flavor, the perfect level of sweetness, and the perfect fluffy texture. For me, quick bread recipes like this always hit the spot for an afternoon snack or a healthier dessert.
My personal highlights of this wholesome orange bread are that it is made with better-for-you ingredients so that I don’t feel guilty about enjoying it daily, and I just love how simple it is to prepare. With limited prep time and hardly any effort, I’m greeted with a treat worthy of putting on repeat!
The simple ingredients are easily accessible at any grocery store. Here is a detailed run-down of each one and why I picked it.
Oatmeal Orange Loaf Ingredients:
Quick Oats: One of my favorite flour-replacements is oats because they are a whole grain for a slower burning carbohydrate. Plus, they are less processed than all-purpose flour, which is my preference when sourcing ingredients.
For gluten-free orange loaf, use certified gluten-free oats. I use gluten-free sprouted oats.
Orange Zest: Pick up two large navel oranges from the grocery store to zest for this zesty orange loaf. Of course, you can peel the remaining rind in order to eat the fruit after zesting it. There’s no need for fresh orange juice, as the orange peel carries so much flavor on its own.
Unsweetened Applesauce: Much of the moisture comes from unsweetened applesauce, which adds a subtle natural sweetness without many calories. I like using it because it builds a tender crumb without the need for excess fat.
Eggs: A couple of large eggs helps the batter rise to a fluffy texture.
Avocado Oil: For richness, I add a little avocado oil. Just enough to make the flavors of the bread pop. Olive oil or melted butter or coconut oil works too.
Pure Maple Syrup: I love sweetening baked goods with pure maple syrup instead of sugar because it is less processed. It also adds moisture content for the best texture.
Ground Cinnamon: I find the combination of orange and cinnamon to be simply magical. Cinnamon adds a warm flavor, which compliments the acidic bite of the citrus. Nevertheless, you can skip it if you aren’t into the combo.
Baking Powder: The leavening agent here, baking powder helps the batter rise into an optimal texture.
Sea Salt: Salt is a major flavor enhancer! Don’t leave flavor on the table by skipping the salt.
Ways to Customize:
- Add in ⅓ cup of dried cranberries or ½ cup of fresh cranberries (sliced in half) for cranberry orange bread.
- For a lemon poppy seed version, make my Lemon Poppy Seed Bread.
- Swap out the unsweetened applesauce for cottage cheese or plain Greek yogurt if you prefer.
- Drizzle a simple orange glaze on top for a sweeter treat. To do so, mix 1 cup of powdered sugar with 2 tablespoons orange juice and a little zest in a small bowl.
- If you love the texture of pound cake, make my Almond Flour Lemon Pound Cake with orange zest to make an orange cake. Frost this easy orange loaf cake with cream cheese frosting for the ultimate dessert.
- Enjoy the combination of chocolate and orange? Add 1/2 to 2/3 cup of chocolate chips for little pockets of delicious chocolate goo.
Step-by-Step Instructions:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Transfer the oats, baking powder, ground cinnamon (if adding), and sea salt to a high-speed blender or a food processor. Blend the dry ingredients on low speed for 60 seconds, or until a flour forms.
- In a large bowl, mix together the eggs, unsweetened applesauce, pure maple syrup, avocado oil, and vanilla extract until the wet ingredients are well combined.
- Transfer the flour mixture to the bowl with the wet mixture and mix well.
- Mix in the orange zest. Pour the bread batter into the prepared bread pan and cover with aluminum foil. Bake for 50 minutes, then remove the foil and bake for another 10-15 minutes, or until the bread is cooked through. Insert a digital thermometer into the middle of the loaf to check its temperature. It is fully cooked when it has reached 165 degrees F, but has the best texture at 190-205 degrees F. For this reason, I recommend baking all quickbread recipes to an internal temp of 190 degrees F.
- Allow the loaf to cool to room temperature before slicing and serving.
I recommend enjoying a thick slice warmed up with butter on top.
Storage Options:
- Room Temperature: Cover the baking pan with plastic wrap and store on the counter for up to 2 days.
- Refrigerator: Transfer leftover bread to an airtight container or a zip lock bag and refrigerate for up to 5 days.
- Freezer: For longer term storage, cut the remaining loaf into individual slices and freeze in a freezer bag for up to 2 months.
The next time you’re craving a citrusy treat, whip up this lovely orange loaf! It’s the perfect daily indulgence, and is wonderful for sharing with friends and family too.
Enjoy it as an afternoon snack with a cup of tea!
More Quick Bread Recipes:
- Oatmeal Blueberry Banana Bread
- Sweet Potato Oat Bread
- Greek Yogurt Bread
- Double Chocolate Sweet Potato Bread
- Peanut Butter Banana Bread
Fresh orange flavor coming your way! Happy baking!
Oatmeal Orange Loaf
Equipment
Ingredients
- 2 cups quick oats
- 2 tsp baking powder
- 2 tsp ground cinnamon, optional
- ¾ tsp sea salt
- 2 large eggs
- ⅔ cup unsweetened applesauce , or cottage cheese or Greek yogurt
- ½ cup pure maple syrup
- 4 Tbsp avocado oil
- 2 tsp pure vanilla extract
- 2 navel oranges, zested (about 1 tbsp orange zest)
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Transfer the oats, baking powder, ground cinnamon (if adding), and sea salt to a high-speed blender or a food processor. Blend the dry ingredients on low speed for 60 seconds, or until a flour forms.
- In a large bowl, mix together the eggs, unsweetened applesauce, pure maple syrup, avocado oil, and vanilla extract until the wet ingredients are well combined. Mix in the orange zest.
- Transfer the flour mixture to the bowl with the wet mixture and mix well.
- Pour the bread batter into the prepared bread pan and cover with aluminum foil. Bake for 50 minutes, then remove the foil and bake for another 10-15 minutes, or until the bread is cooked through. Insert a digital thermometer into the middle of the loaf to check its temperature. It is fully cooked when it has reached 165 degrees F, but has the best texture at 190-205 degrees F. For this reason, I recommend baking all quick bread recipes to an internal temp of 190 degrees F.
- Allow the loaf to cool to room temperature before slicing and serving.
- I recommend enjoying a thick slice warmed up with butter on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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