This Orange Poppy Seed Bread is tender, moist and full of sweet citrus flavor. Drizzled with a sweet orange glaze for a healthy, tasty brunch treat, snack or dessert. It’s fast, easy, gluten free, dairy free, paleo, and family approved!
I’m a sucker for orange and lemon ANYTHING when it comes to baking.
From lemon poppy seed muffins, to pecan orange cranberry muffins, to lemon bars, to lemon blueberry coffee cake, I’ll just take one of each, please and thank you 🙂
And of course I’m extra happy if you add a drizzle, glaze, icing, etc. Just gimme all of it!
Do I sound like I’m joking? Because I’m not – and this orange poppy seed bread is seeeeriously yummy and ready to be devoured. Well, baked first, then devoured.
What You Need to Make Paleo Orange Poppy Seed Bread
There’s nothing fancy here – just all the usuals I use in my paleo baking recipes.
One note – if you want to make your own paleo powdered sugar, you’ll need to buy maple sugar for this recipe – I don’t recommend coconut.
I love this maple sugar from Amazon. Scroll down to see how to make your own powdered sugar from maple sugar (super easy!).
Here’s everything you’ll need for the bread:
- Blanched almond flour
- Tapioca flour, or arrowroot
- Baking soda
- Cardamom, or cinnamon
- ground ginger
- fine sea salt
- eggs
- Raw honey, melted
- Fresh squeezed orange juice
- Orange zest zest
- Coconut oil, melted
- Almond extract
- Vanilla extract
- poppy seeds
- Powdered maple sugar (see below) OR organic powdered sugar
How to Make Paleo Orange Poppy Seed Bread
Preheat your oven to 350° F and line a medium loaf pan with parchment paper on the bottom and up the sides for easy removal.
In a large bowl, combine almond flour, tapioca or arrowroot, baking soda and spices, set aside.
In a separate large bowl, whisk together the eggs, honey, orange juice, zest, coconut oil and extracts until smooth. Stir the dry ingredients into the wet, then stir in the poppy seeds to evenly distribute.
Transfer the batter to the prepared loaf pan and bake on the middle rack in the preheated oven for 45 minutes or until a toothpick inserted near the center of the loaf comes out clean. Cool the loaf in the pan on a wire rack for about 20 minutes. Use the overhang to lift the loaf out of the pan and continue to cool on the wire rack.
To make the glaze, simply whisk together the powdered sugar of choice and the orange juice until you get a drizzly consistency. You might need a little bit more or less juice, so add slowly. Drizzle the glaze all over the bread after if partially cools. Slice and serve the bread at room temperature or just slightly warm.
How to Make Paleo Powdered Sugar {For the Glaze}
Making powdered sugar from maple sugar is surprisingly easy! Maple sugar is the best option since it’s light in color and also has a great flavor.
Simply blend your maple sugar in a NutriBullet (what I use), high-speed blender or food processor until it has a powdery consistency.
You’ll want to measure the sugar after blending to make sure you’re adding the right amount. Then, use it as you would store bought powdered sugar in any recipe for icing, glaze, frosting, etc.
I hope you’re ready for a deliciously citrusy, sweet, tender and moist bread (okay it’s basically a cake!) that you’ll want to make on repeat!
Who can say no to a dessert that’s healthy enough to eat for breakfast?
Grab your oranges and preheat you oven because it’s time to bake – let’s go!
Orange Poppy Seed Bread {Paleo, Gluten-Free, Dairy-Free}
Orange Poppy Seed Bread {Gluten-Free, Dairy-Free}
Ingredients
Bread:
- 2 1/3 cups blanched almond flour
- 1/3 cup tapioca flour or arrowroot
- 1 tsp baking soda
- 1/2 tsp cardamom or cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- 4 large eggs
- 1/3 cup raw honey melted
- 1/3 cup fresh squeezed orange juice
- 2 tbsp orange zest zest from one large orange
- 1/4 cup coconut oil melted and cooled
- 1/2 tsp pure almond extract
- 1 tsp pure vanilla extract
- 2 Tbsp poppy seeds
Glaze:
- 1/2 cup powdered maple sugar see note OR organic powdered sugar
- 3-4 tsp fresh orange juice
Instructions
Bread Batter:
- Preheat your oven to 350° F and line a medium loaf pan with parchment paper on the bottom and up the sides for easy removal.
In a large bowl, combine almond flour, tapioca or arrowroot, baking soda and spices, set aside.
- In a separate large bowl, whisk together the eggs, honey, orange juice, zest, coconut oil and extracts until smooth. Stir the dry ingredients into the wet, then fold in the poppy seeds to evenly distribute.
- Transfer the batter to the prepared loaf pan and bake on the middle rack in the preheated oven for 45 minutes or until a toothpick inserted near the center of the loaf comes out clean. Transfer the loaf to a wire rack and cool in the pan for 20 minutes, then remove from pan (using the parchment overhang) to continue cooling on the wire rack.
Glaze:
While the loaf cools, whisk together the powdered sugar (organic store bought or homemade) and orange juice until you get a smooth, drizzly consistency. You might have to add a drop more of orange juice, or a bit less, so add slowly.
- Drizzle the glaze over the partially cooled bread and continue to cool. This bread is best served at room temperature or just slightly warm. Store leftovers loosely covered at room temperature for the first 24 hours, then cover and store in the refrigerator to keep longer. Enjoy!
Recipe Notes
Note: Making powdered sugar from maple sugar is surprisingly easy. Simply blend your maple sugar in a NutriBullet (what I use), high-speed blender or food processor until it has a powdery consistency. You’ll want to measure the sugar after blending to make sure you’re adding the right amount.
Note: Nutrition facts are per slice based on 10 slices. Nutrition includes the glaze.
Nutrition
Shop Products and Ingredients:
Want More Paleo Quick Breads and Muffins? Try One of These!
Hearty Banana Bread Sweetened with Bananas Only
Double Chocolate Orange Muffins
Pecan Cranberry Orange Muffins
Cinnamon Raisin Sweet Potato Muffins
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I made this last night and it was delicious! I think my oven is slightly more powerful and the bake didn’t need the full 45 minutes. I’m planning on trying it a second time! Regardless, flavor is there and so so good!
Followed the recipe exactly, but it was not batter. Extremely dry! What can I add to make the ingredients more batter-like?
Looks so good! I already have 2 of your recipes featured at: https://wonkypie.com/best-low-carb-bread-recipes/ and will probably add this one, too. Thanks!
I’ve made this twice now, as bread and muffins, and both are amazing! Tastes as decadent as any unhealthy bread out there.
I made this for our Easter dessert, it was so delicious. My family just loved it!
Just made this recipe but swapped out almond flour for a mixed nut flour (it was all I had on hand) and maybe that was my mistake but my bread came out so dry ? everything else was as stated and I stopped it at exactly 45 minutes but it was bone dry 🙁 I’ll have to try it again with the proper flour and hope that makes the difference!
I made this and it was very good, a little dry though but the fkavours were incredible. Next time I will try with a little less flour. Thanks for the inspiration!
This recipe is amazing! Easy to make and delicious! I used lemon instead of the orange for this recipe, and it was great.
This is really delicious – moist with a crunchy top, and very satisfying. Hard to believe there is no refined sugar in it! I will definitely make it again.
I find that the loaf itself isn’t always sweet enough. Can I add something more as a sweetener without messing with the consistency of the batter? What would you recommend?