Orange Breakfast Bread

 

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Recipe type: Gluten Free

Cuisine: Breakfast

Ingredients

• ¾ cup low-fat buttermilk
• ½ cup unsweetened applesauce
• ¼ cup orange juice concentrate, frozen
• ⅓ cup honey
• 3 Tbsp canola oil
• 2-1/4 cup rice flour
• 1 tsp Xanthan gum
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 Tbsp grated orange peel
• GLAZE:
• 1 cup confectioners’ sugar
• 2 Tbsp Orange juice

Instructions

1. Preheat oven to 350°F. Grease lightly three mini loaf pans.
2. Combine buttermilk, applesauce, juice concentrate, honey, eggs and oil in blender or food processor 1 minute.
3. Combine flour, xanthan gum, baking powder, baking soda and salt in large bowl. Make a well in center of flour mixture; pour in liquid mixture and orange peel; stir to combine.
4. Pour batter into pans.
5. Use rubber spatula to smooth top of each loaf.
6. Bake for 35 to 40 minutes, or until cake tester comes out clean.
7. GLAZE: Combine confectioners’ sugar and orange juice in small bowl; stir until smooth, set aside. Turn loaves onto wire rack; cool 10 minutes. Poke holes in loaves with wooden pick or fork; drizzle glaze over loaves. Makes 3 mini loaves
8. Variation: Glazed Lemon-Poppy Seed Loaves – Substitute ¼ cup lemon juice for orange juice concentrate, add 2 tablespoons poppy seeds and 2 tablespoons lemon peel; omit orange peel.
9. For glaze: substitute lemon juice for orange juice. Poke holes in warm loaves. Drizzle glaze over loaves.

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