Gluten Free Orange Poppy Seed Bread
A delightfully moist gluten free pound cake bursting with orange and poppy seed, then finished with a simple orange glaze.
Servings 12 slices
Calories 248kcal
Equipment
- Citrus Zester
- KitchenAid Stand Mixer
- Citrus Juicer
- USA Pan Bakeware Aluminized Steel Loaf Pan
Ingredients
FOR THE BREAD
- 1 ⅔ cup gluten free flour see notes
- 2 Tablespoons poppy seeds
- 1 ½ teaspoons baking powder
- ⅛ teaspoon baking soda
- ¾ teaspoon salt
- 3 Tablespoons lightly packed orange zest
- ¾ cup sugar
- ¼ cup unsalted butter softened (can use dairy free sticks as sub)
- ¼ cup oil
- 1 teaspoon vanilla
- 3 eggs room temp
- ⅓ cup sour cream can use dairy free
- 3 Tablespoons milk any kind
- 3 Tablespoons freshly squeezed orange juice
FOR THE GLAZE
- ⅔ cup powdered sugar
- 2-3 teaspoons freshly squeezed orange juice
Instructions
Prep
- Line a loaf pan with parchment or grease well with butter, oil, or cooking spray. Set aside, and preheat oven to 350 degrees F.
For Bread
- 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.
For 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.
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.
Nutrition
Serving: 1slice | Calories: 248kcal | Carbohydrates: 33g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 230mg | Potassium: 56mg | Fiber: 2g | Sugar: 21g | Vitamin A: 241IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 1mg
