If you’re looking for a burst of sunshine in your kitchen, you’ll really want to take a bite out of this super easy vegan orange bread recipe, which is all about fresh oranges: fresh orange zest and juice in the batter and in the topping. Light in added sugars and fats, and filled with whole grain flour, this light and tasty vegan bread recipe highlights the art of aquafaba–the liquid of canned beans, such as chickpeas, which when whipped can take the place of eggs in baking. Learn more about aquafaba here.
All you have to do is whip up your aquafaba with a little sugar, then fold in vegan margarine, plant-based yogurt, orange juice, white whole wheat and all purpose flour, baking powder, baking soda, and fresh orange zest. Then pour into a lined baking dish and pop it in the oven. Drizzle with a simple orange glaze and garnish with more orange zest. This scrumptious orange bread recipe is great for a weekend breakfast or brunch, coffee or tea break, or a light dessert. It’s also great frozen to pull out later.
Orange Nutrition
Citrus fruits, including oranges, are such a good thing to include in your diet. They are famously packed with vitamin C, but also provide dietary fiber, potassium, folate, calcium, thiamin, niacin, vitamin B6, phosphorus, magnesium, copper, riboflavin and pantothenic acid! Not to mention special phytochemicals linked with health protection. So, give citrus a go in your diet, by aiming for it at least a few times a week. Learn more about citrus health benefits here. Make this recipe a gluten free orange bread by swapping out wheat flour for a gluten-free flour blend.
I am so lucky, because I have a dozen types of citrus trees in my small orchard. They love the California sunshine where I live. But the problem is that when the orange trees are heavy with fruit, I have to get creative in my kitchen on how to use them up. Each year, I come up with new citrus recipes, such as this light tasty vegan orange bread. Our whole family gave it the thumbs up!
1 tablespoon fresh orange zest (about 1 medium orange)
Preheat oven to 350 F.
Place aquafaba (liquid from canned beans) in a mixing bowl. Add sugar. Mix with an electric mixer on high speed for about 5 minutes, until mixture is very thick and stiff peaks form. (A standing mixer works very well for this step).
Lower speed of mixer and gently fold in margarine, yogurt, and orange juice.
Add white whole wheat flour, all purpose flour, baking powder, baking soda, and orange zest. Gently mix until batter is smooth. Do not overmix, as it will toughen the bread.
Line a loaf pan (8 1/2 x 4 1/2 x 2 1/2 in) with parchment paper.
Pour batter into the lined loaf pan and smooth out surface with a spatula.
Place in the center of the oven and bake 50-55 minutes until golden on top and a toothpick inserted into the center comes out clean.
Let rest for 10 minutes in pan, then remove from pan and allow to cool fully.
Make the glaze by mixing orange juice with powdered sugar with a small whisk until smooth. Drizzle the glaze over the top of the cooled bread. Sprinkle with 1 tablespoon orange zest.
Slice into 12 slices. Serve immediately. May store up to 7 days covered tightly in the refrigerator, or up to 6 months covered tightly in the freezer.
Notes
*Aquafaba is the liquid leftover from canned beans. Just drain a can of chickpeas or white beans and you’ll get about ½ cup of liquid. Use this in step 1 of the recipe. Learn more here.
Make this recipe gluten free by swapping out wheat flour for a gluten-free flour blend.
Prep Time:15 minutes
Cook Time:50 minutes
Category:Bread
Cuisine:American
Keywords: orange bread, orange bread recipe
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