A delightfully moist gluten free pound cake bursting with orange and poppy seed, then finished with a simple orange glaze.
My favorite time to make this gluten free poppy seed bread is during the winter months when fresh oranges are plentiful in every produce section, but I've been known to make a loaf just about any time of year because it's just so good.
Pro Tips:
- Use Cara Cara oranges for the prettiest color
- Fresh-squeezed orange juice will give you the best flavor
- This recipe will work with most gluten-free flour blends, but my top recs are Cup4Cup or King Arthur Measure for Measure.
I'm a sucker for all things poppy seed, like these gluten free Almond Poppyseed Muffins and almond poppy seed scones, and wanted to try a little something different with oranges.
A quick Google search brought up a Lemon Poppy seed Bread recipe from Cooking Classy so I made a few tweaks and this gorgeous loaf is the result.
You'll love the soft and moist crumb, and this gluten free poppy seed bread is so pretty and delicious you can serve it to guests who normally don't eat gluten-free. It looks so pretty as part of a brunch spread and I've also served it alongside tea.
Like this recipe? I think you will absolutely love my gluten free coffee cake (it stays soft for dayyyyys)
Gluten Free Orange Poppy Seed Bread
Ingredients
Equipment
Method
- Line a loaf pan with parchment or grease well with butter, oil, or cooking spray. Set aside, and preheat oven to 350 degrees F.
- Whisk together gluten free flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
- Measure sugar and orange zest together in bowl of stand mixer (or use a regular bowl if you have a hand mixer) and rub together with your fingers for a minute or so until the sugar becomes a yellow/orange color and is fragrant.
- Add butter to sugar/zest and mix using medium speed until mixture is pale yellow/orange and fluffy.
- Add oil, vanilla, and eggs one at a time, beating after each addition.
- Add flour mixture, sour cream, milk, and freshly squeezed orange juice. Mix on medium-low just until creamy and any lumps are gone.
- Spread batter into prepared pan and bake for 45-55 minutes until the loaf is golden brown and a toothpick inserted in the center comes out clean.
- Allow the bread to cool for 10 minutes in the pan before removing to a cooling rack. Allow the loaf to cool completely before adding glaze.
- Whisk together powdered sugar and freshly squeezed orange juice to make desired consistency. Pipe or drizzle onto the loaf when it has completely cooled.
- Store leftover bread in an airtight container or bread bag in the fridge for 5-7 days. You can also freeze.
Nutrition
Notes
- I recommend using Cup4Cup gluten-free flour for best results. King Arthur Measure for Measure would be my second pick.
- Using a Kitchen scale to weigh ingredients will give you the best results. 1 cup Cup4Cup gf flour = 120 grams.
Margaret E Clegg says
This bread makes me think of spring! Maybe if I make a loaf it will coax the warm weather to return!
Private Joy says
do you have gluten free pound cake recipe? I searched and this was the only thing that came up. I tried just swapping in gluten free flour in a couple recipes and they were a fail and way too sweet.
thereislifeafterwheat@gmail.com says
Sorry, I don't have a pound cake recipe yet but I do love all the recipes from My Gluten-Free Kitchen so I'm sure this one is good: https://mygluten-freekitchen.com/cream-cheese-almond-pound-cake-gluten-free/
Michelle says
Would this recipe make good muffins?
thereislifeafterwheat@gmail.com says
I haven't tried it, but that's a great idea!