Gluten Free Orange Walnut Bread
Brighten up your baking routine with this moist and flavorful Gluten-Free Orange Walnut Bread! Infused with the zesty, citrusy essence of fresh orange zest and juice, this loaf is perfectly complemented by warm cinnamon and the nutty crunch of chopped walnuts. Made with unsweetened applesauce and gluten-free all-purpose flour, it’s a wholesome, guilt-free treat that stays wonderfully tender while catering to gluten-free diets. This easy-to-make bread comes together in just 15 minutes of prep time and bakes to golden perfection in under an hour—ideal for breakfast, snack time, or as a cozy addition to your afternoon tea. Whether enjoyed fresh out of the oven or stored for later, this irresistibly aromatic quick bread is as satisfying as it is simple. Perfect for anyone looking for a gluten-free baking adventure!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 tablespoon Orange zest (from 1 large orange)
- 0.5 cups Freshly squeezed orange juice
- 0.25 cups Unsweetened applesauce
- 0.25 cups Vegetable oil
- 2 Eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and line a standard 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a separate bowl, combine the granulated sugar, brown sugar, and orange zest. Use your fingers to rub the zest into the sugars until fragrant.
Add the orange juice, unsweetened applesauce, vegetable oil, eggs, and vanilla extract to the sugar-zest mixture. Whisk until fully combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until no streaks of flour remain. Do not overmix.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1379 mg | 60% | |
| Total Carbohydrate | 421.9 g | 153% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 204.4 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 501 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
