Almost every Tuesday (a couple of exceptions in May) this year, I’ve shared a seasonal recipe. For my 2021 calendar Strictly Seasonal is getting replaced and with winter officially starting at the end of this week, we’ve done a full year of seasonal recipes. As I’ve been edging more towards autumn/ winter transitional recipes in the last couple of weeks, I thought I’d wrap this series up with something appropriate for festive season rather than autumn or winter with this spiced orange loaf recipe.
NUTRITIONAL INFORMATION
This recipe doesn’t have an awful lot to offer in terms of nutrition with it being mainly oats and sugar. It contains a couple of grams of fibre, and some vitamin E, but that’s about it. Without icing, it’s 216 calories per slice.
INGREDIENT CHOICES
I made this loaf in a similar way to the pumpkin loaf in early autumn. It’s made with a combination of oat flour to keep it fluffier, but also has bread flour to help keep it firm enough to make the loaf hold up. If you wanted to make this in a cake tin rather than a loaf, go for all oat flour.
SPICED ORANGE LOAF RECIPE
I was going to make this recipe plain but I decided to ice it and add some more candied orange peel at the last minute. I worked out the nutrition based on the plain loaf, so you’ll have to factor in the icing sugar if you want to work out the nutrition properly.
This loaf is lightly spiced without being too strong and overpowering, so it should be subtle enough even for those not too keen on the warm spices.
Spiced Orange Loaf Recipe
A warm cinnamon spiced orange loaf recipe. Vegan & gluten free.
Course Snacks
Cuisine British
Keyword festive baking, Orange loaf recipe, vegan orange loaf recipe
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8 Slices
Calories 216 kcal
Ingredients
- 1 cup GF oat flour
- ¼ cup GF bread flour
- 1 tsp baking powder
- 1 cup golden caster sugar
- 1 tbsp orange extract
- ¾ cup soy milk
- ¼ cup sunflower oil
- 1 tbsp apple cider vinegar
- Zest of one orange
- 1 tbsp ground cinnamon
- 1 tsp nutmeg
- ½ cup candied orange peel
Icing (optional)
- 4 tbsp icing sugar
- 2 tbsp water
- 2 tsp orange extract
- Plus extra candied orange peel to decorate
Instructions
- Preheat the oven to 180°F (350°C). Line a loaf tin with greaseproof paper.
- Sift both flours into a mixing bowl and add the sugar, baking soda and salt and mix in.
- Add in the soy milk, oil, vinegar, orange extract and orange zest and whisk it briefly until well combined and no large lumps remain (tiny lumps are okay).
- Stir in the nutmeg, cinnamon and candied orange peel.
- Pour the batter into the loaf tin and bake for 45-50 minutes until a toothpick comes out clean.
- Let the loaf cool for a few minutes before removing from the tin and placing on a cooling rack to cool completely before frosting.
- Prepare your frosting by adding the icing sugar, water and orange extract into a small bowl and stir thoroughly to remove any lumps.
- When the cakes are cooled frost the loaf and decorate with more candied orange peel.
