FROSTED BLOOD ORANGE BREAD


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Frosted blood orange bread made with seasonally delicious and juicy blood oranges. My favorite fruit this time of year is blood oranges – they’re so tasty and have such a vibrant color. I wanted to make this bread to utilize that amazing flavor and make something perfect for a Sunday brunch or afternoon snack. This recipe is gluten-free, grain-free and dairy-free as well, but honestly it’s so good you wouldn’t even know it. Give it a try and pick up some blood oranges!

Frosted Blood Orange Bread Ingredients

Almond Flour: The main component of the bread is almond flour. I don’t recommend using any kind of substitute flour for this recipe as I have not tried any other kinds. Almond flour is very thin and works much differently than any all-purpose flour.

Tapioca Flour: Tapioca flour is a thickener very similar to cornstarch or arrowroot starch. You could substitute the tapioca flour in this recipe for arrowroot starch if that’s all you have one hand, but I don’t recommend skipping it all together for the texture.

Coconut Flour: Due to the fact that almond flour is so fine, coconut flour is used for the blood orange bread as a denser compliment. The coconut flour will help bind the batter together and make for a better texture when baked.

Eggs: Use two whole eggs, slightly beaten, for this recipe to help it bind together with the dry ingredients and rise. I haven’t tested any substitutes but I would recommend trying a flax egg and adding some additional nut milk if needed for texture.

Maple Syrup: Maple syrup is the sweetener for this recipe, which is still considered a paleo option. You could also use honey, but in that case reduce the amount to 1/4 cup. You may need to add additional almond milk if the batter is too dry.

Nut Milk: You can use any kind of unsweetened nut milk, including almond, coconut, macadamia, hemp or even oat. If you don’t have an allergy or preference, you can also use 1% milk.

Coconut Oil: Coconut oil will keep the bread very moist, and you won’t taste any of the coconut in it. You can substitute with olive oil, ghee, or melted butter but the taste will vary slightly depending on which one you use.

Blood Oranges: I used blood oranges for this recipe mainly because they are in season right now and absolutely delicious this time of year. I love how unique they are as a fruit and have such strong color. You could definitely make this recipe with regular navel oranges as well! For a lemon option, try out my grain-free and dairy-free Lemon Poppy Seed Bread!

Confectioner’s Sugar: The confectioners sugar is used for the optional blood orange frosting. This is the only component that isn’t paleo-approved because it has refined sugar. You can omit the frosting if you’d like to keep the recipe paleo.


How To Make Frosted Blood Orange Bread

Step One: Preheat oven to 350 degrees and line a loaf pan with parchment paper.

Step Two: In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, baking soda and salt.

Step Three: In a separate bowl, mix together the beaten eggs, maple syrup, nut milk, coconut oil and vanilla extract.

Step Four: Pour the mixed wet ingredients into the dry ingredients and incorporate the mixes until just combined. Fold in the blood orange zest to incorporate.

Step Five: Transfer the mix to the loaf pan lined with parchment and bake for 40-50 minutes, until a toothpick comes out clean. Check the bread halfway through the cook time and cover with foil if the top is browning too quickly.

Step Six: While the bread is cooking, make the blood orange frosting by combining the confectioner’s sugar, nut milk and blood orange zest in a small bowl and whisking until it becomes a glaze.

Step Seven: Allow the bread to cool completely before pouring the frosting on top and spreading it evenly. Let the frosting set 10-15 minutes (or in the refrigerator for ~5 minutes) before removing with the parchment and slicing into 8 even pieces.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


FROSTED BLOOD ORANGE BREAD

Recipe by Jenn Lueke
Servings

8

servings
Prep time

10

minutes
Cooking time

45

minutes
Diet

Gluten Free, Dairy Free

Ingredients

  • 2 cups almond flour, packed

  • 1/4 cup tapioca flour

  • 2 tbsp coconut flour

  • 1 tsp baking powder

  • 1/2 baking soda

  • 1/2 tsp salt

  • 2 eggs, lightly beaten

  • 1/3 cup maple syrup

  • 1/3 unsweetened nut milk

  • 1/2 cup coconut oil, melted

  • 1 tsp vanilla extract

  • zest of 3-4 blood oranges

  • BLOOD ORANGE FROSTING (optional)
  • 1 cup confectioner’s sugar

  • 2-3 tbsp unsweetened nut milk

  • zest of 1 blood orange

Directions

  • Preheat oven to 350 degrees and line a loaf pan with parchment paper.
  • In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, baking soda and salt.
  • In a separate bowl, mix together the beaten eggs, maple syrup, nut milk, coconut oil and vanilla extract.
  • Pour the mixed wet ingredients into the dry ingredients and incorporate the mixes until just combined. Fold in the blood orange zest to incorporate.
  • Transfer the mix to the loaf pan lined with parchment and bake for 40-50 minutes, until a toothpick comes out clean. Check the bread halfway through the cook time and cover with foil if the top is browning too quickly.
  • While the bread is cooking, make the blood orange frosting by combining the confectioner’s sugar, nut milk and blood orange zest in a small bowl and whisking until it becomes a glaze.
  • Allow the bread to cool completely before pouring the frosting on top and spreading it evenly. Let the frosting set 10-15 minutes (or in the refrigerator for ~5 minutes) before removing with the parchment and slicing into 8 even pieces.

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