Gluten-Free Orange Drizzle Loaf

Hi Bakers,

This simple loaf is delicious and needs no help from berries or other flavors to be incredible. I rarely make orange as a stand-alone flavor but this is one loaf that earned a place in my regular rotation. Expect a moist, dense almost pound cake texture with a buttery orange flavor. The glaze gives an extra orange flavor boost to the caramelized edges and top. I hope you try this wonderful bake soon- Carolyn

Gluten-Free Orange Drizzle Loaf

Recipe adapted from All Recipe’s Orange Loaf

Dry Ingredients

1 3/4 cup Cup4Cup gluten-free flour

1/4 cup blanched almond flour

1 teaspoon sweet rice flour

2 teaspoons baking powder

1/2 teaspoon salt

Wet Ingredients

1/2 cup butter, softened

1 cup granulated sugar

2 large eggs

2 tablespoons unsweetened applesauce

1/2 cup fresh orange juice

2 teaspoons orange zest

Glaze

1/2 cup granulated sugar

1/2 cup fresh orange juice

Optional Garnish: candied orange slices*

Preheat oven to 350F and grease a 9”x5” loaf pan.

Zest and juice about 2 oranges to obtain a total of 1 cup of juice and 2 teaspoons of zest. 

Cook glaze by boiling 1/2 cup sugar and 1/2  cup orange juice in a small pan until the mixture reaches syrup consistency. This took about 5 minutes on my stove. Set aside.

In a medium-sized bowl, whisk together dry ingredients and set aside.

In a large bowl, mix butter and sugar until combined. Add eggs, applesauce, orange juice, and zest and mix well. Add dry ingredients and stir until just mixed. Pour into the loaf pan and smooth out the top. Bake for about 1 hour or until loaf tests done with a knife. Let cool for 10 minutes and then spoon the orange glaze over the top. Poke holes in the top with a skewer if you want the glaze to soak deeper into the loaf.  Remove from the pan when the glaze is absorbed. Garnish as desired and enjoy! 

*To make candied orange slices. Slice an orange into thin round slices. Cover generously with granulated sugar. Place on parchment paper and cook when the loaf is baking. My slices took about 30 minutes to caramelize. Cool for 5 minutes and then remove from parchment. Cover in more sugar if desired.