Orange Cardamom Bread
- Servings: 12
- Prep-time: 15 mins
- Total-time: 1 hr
Ingredients
Wet Ingredients
- 2 large eggs
- ¾ cup sugar
- ½ cup yogurt
- ¼ cup refined coconut oil, melted
- ¼ cup orange juice, freshly squeezed around 2 medium-sized navel oranges
- 1 teaspoon vanilla extract
- finely grated zest of 1 orange
Dry Ingredients
- 1¼ cup (170g) gluten-free flour
- ½ cup (50g) almond flour
- 1 teaspoon ground cardamom
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Orange Cardamom Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- ½ teaspoon vanilla extract
- 1 teaspoon orange zest, finely grated
- pinch ground cardamom
Directions
- Preheat the oven to 350° and grease a 9×5 or 8x4 inch loaf pan.
- In a large bowl or stand mixer, add the two large eggs and beat until frothy, around 1-2 minutes.
- Add the remaining wet ingredients: sugar, yogurt, melted coconut oil, fresh orange juice, orange zest, and vanilla extract. At medium speed, mix everything for 30 seconds.
- At low speed, slowly add the dry ingredients: gluten-free flour, almond flour, baking powder, baking soda, cardamom, and salt. Mix until well combined.
- Pour the batter into the prepared pan. Bake for 40-45 minutes or until the toothpick comes out clean from the center. The top of the loaf will be a nice golden brown color.
- Remove the bread from the oven and let it sit in the pan for 10 minutes, then carefully remove the bread from the pan and place it on a wire rack to cool for 2 hours. (Allow the bread to completely cool to room temperature before adding the glaze).
- For the glaze, whisk together the ingredients in a small bowl, then carefully pour or spoon the glaze over the top of the cake-like bread.
- Store the bread in an airtight container or tightly wrapped in aluminum foil at room temperature for up to 3 days. The bread becomes moister and more flavorful over time.
Note: In place of gluten-free flour, use: 3/4 cup white rice flour, 2 tablespoons sweet white rice flour, 1 tablespoon oat flour, 1 tablespoon sorghum flour, 2 tablespoons tapioca starch, 2 tablespoons potato starch, 1/4 teaspoon xanthan gum
Source: Rebecca Taig