Vanilla Orange Bread – the combination of vanilla and orange in a quick bread – just delicious.
When I made the Creamy Cashew Date Orange Spread, I also made this Vanilla Orange Bread. I love the combination of orange and date with vanilla and I thought this bread would go well with the date spread. Well, you know what? I was right I’m happy to say and it goes together really well.
This quick bread comes together quickly 😉 and easily. A slice is good for a dessert or with a cup of coffee or any old time you feel like eating it!
The recipe calls for orange zest in the batter, so make sure you get an organic orange to use for making your zest.
As you can see in the picture, the bread tends to sink a little in the middle – at least it did for me. I’ve made this recipe quite a few times and it does this. It doesn’t seem to affect it in a negative way though. Not quite sure why it happens but I promise I wasn’t jumping around in front of the oven as it was baking!
It was such a big deal when I was growing up not to jump around when my mom had a cake in the oven because it might fall in the center. If I was and it did, then I was in big trouble.
A Little Tip
I have a little trick that I think helps to keep the bread moist. When it’s out of the oven and has been cooling for about 30 – 45 minutes, check to see if the bread is still slightly warm – NOT hot. At that point, wrap the loaf in plastic wrap and then in a layer of foil over the plastic wrap. Let it completely cool like this for about 2 or 3 hours or overnight. This seems to lock in the moistness and the flavor.
I understand if you can’t wait though!
- 3/4 cup unbleached all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1 cup organic sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup mild oil like sunflower
- 1/2 cup unsweetened almond milk
- 2 Tbsp orange juice concentrate mixed in water - total equivalent 1/2 cup
- 1 Tbsp vanilla extract
- 1 Tbsp orange zest
- 1 Tbsp apple cider vinegar - stirred in at the end
Preheat oven to 350 degrees F
Combine your dry ingredients in a bowl, both types of flour, the sugar, baking soda and salt
In another bowl, combine your wet ingredients except the vinegar - the oil, almond milk, orange juice, vanilla and the orange zest and whisk together
Pour the wet ingredients into the dry and mix until just combined but not over-mixed
Stir in the apple cider vinegar at the end and pour the batter into a parchment lined loaf pan
Bake for approximately 50 minutes. Start checking at 40 - 45 minutes. It will be done when a toothpick inserted in the center comes out clean.
Cool in the pan on a wire cooling rack for about 5 - 10 minutes
Then take the loaf out of the pan using the parchment paper to lift it out onto the cooling rack
Carefully remove the parchment from the loaf after about 5 - 10 minutes and continue cooling
After about 30 -45 minutes, when the loaf is slightly warm NOT hot, wrap the loaf in plastic wrap and then in foil and continue to keep it on the cooling rack for a couple hours or overnight - this will keep your bread moist and blend the flavors.
I hope you’ll give this recipe a try. And by the way, it smells heavenly as it’s baking.
We REALLY like it here at our house and then if you slather some of the Creamy Cashew Date Orange Spread on it, I can’t express the deliciousness. You’ll just have to try it yourself!
Take care everyone