Orange and Almond Loaf
A moist and flavorful orange and almond loaf, perfect for breakfast, brunch, or a healthy snack.
Equipment
- 1 Loaf tin 9x5 inch
- 1 Mixing Bowl Large
- 1 Whisk
- 1 Spatula
Ingredients
Dry Ingredients
- 2 cup almond flour
- 1 tsp baking powder
- 0.5 tsp salt
Wet Ingredients
- 3 eggs lightly beaten
- 0.5 cup honey or maple syrup
- 0.25 cup olive oil
- 1 orange zest
- 0.25 cup orange juice freshly squeezed
- 1 tsp vanilla extract
- 0.5 cup sliced almonds plus more for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf tin.
- In a large mixing bowl, whisk together the almond flour, baking powder, and salt.2 cup almond flour, 1 tsp baking powder
- In a separate bowl, whisk together the eggs, honey (or maple syrup), olive oil, orange zest, orange juice, vanilla extract, and sliced almonds.0.5 tsp salt, 3 eggs, 0.5 cup honey or maple syrup, 0.25 cup olive oil, 1 orange zest, 0.25 cup orange juice
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf tin. Sprinkle the top with extra sliced almonds.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
- Let the loaf cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.