Almond flavoured loaf with almond slices, a layer of blood orange purée and topped with blood-orange glaze. I’ve seen so many people make lemon flavoured loaves so I thought I’d take a creative route and use blood oranges with almonds. I didn’t know I needed this flavour combo until I tested and tried this loaf recipe! Read on to learn how I made it and why I love this loaf recipe.
Here are the general steps to making this vegan Blood Orange & Almond Loaf:
- Make the flax egg with flax meal and water
- Make the orange purée with fresh blood-orange and sugar
- Sift dry ingredients (flour, sugar, baking powder and salt)
- Whisk wet ingredients ( plant milk, vegetable oil, almond extract and flax egg)
- Add wet mix to dry mix and combine
- Add almond slices
- Bake batter with layer of orange purée inside
- Make glaze with orange juice and icing sugar
Some admirable aspects of this delicious loaf:
- Its crispy on the outside and soft and fluffy on the inside
- The almond slices and blood orange adds texture and flavour to the loaf
- I may be biased because I have a sweet tooth but it’s the perfect amount of sweetness and is great for dessert!
- Because it’s not super risen, the portions when sliced are perfect because of how sweet it is.
Overall, it took me every ounce of my will not to eat the whole loaf on the spot because it smelled amazing and the glaze was just dripping… Anyways, if you make this recipe I would be over the moon! Be sure to send me a pic of the results on Instagram and comment down below if you have any questions!
Blood Orange & Almond Loaf (Vegan)
Ingredients
Orange purée
- 1 large blood orange, peeled and cut into medium pieces
- ⅓ cup granulated sugar
Almond loaf
- 2 tbsp flax meal
- 4 tbsp water
- 1 ½ cup all purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsweetened plant milk
- ⅓ cup vegetable oil
- ¼ tsp almond extract
- ¼ cup unbleached sliced almond
Blood-orange glaze
- 5 tbsp blood orange juice, from the orange purée
- ¾ cup icing sugar
Instructions
- Preheat the oven to 350ºF and set oven racks to the middle.
- In a small bowl, combine the flax meal and water to make flax egg. Set aside.
- In a small saucepan, add the blood-orange pieces and sugar. Bring to a boil on medium-high heat. Simmer on medium-low for 5mins. Turn off the stove. Using a handheld blender, blend the orange mixture until the mixture is pulpy but not chunky. Pour the mixture through a sieve and separate the liquid into a separate bowl. Save the pulp remains.
- In a large bowl, sift together flour, sugar, baking powder and salt.
- In a small bowl, whisk together the plant milk, vegetable oil, almond extract and flax egg.
- Make a well in the dry mixture and pour in the wet mixture. Using a spatula or wooden spoon, mix until just combined. Add the almond slices and mix until the almond is evenly distributed in the batter.
- Lightly oil and line a loaf pan with parchment paper. Pour in half of the dough and spread it out on the bottom of the pan. Add the orange pulp and evenly distribute on top of the dough. Pour in the remaining batter and smooth it out on top of the orange pulp.
- Bake for 45-50mins, or until the top is golden brown and a toothpick comes out clean.
- Meanwhile, make the glaze by whisking together sifted icing sugar and 5 tbsp of the orange juice from the purée.
- Allow the loaf to cool for 5mins before taking it out of the loaf pan, Allow the loaf to cool completely on a cooling rack before pouring on the glaze.
Notes
- If you don’t have a hand held blender, to purée the orange and sugar mixture: use the purée function on the blender and purée for a few seconds.
- We’re using unsweetened plant milk because the orange purée is quite sweet and so is the glaze. For even less sugar, you can opt out the blood orange glaze.
- When baking the loaf, there is no need to cover with aluminum foil.
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