Gluten Free Orange Poppy Seed Bread requires just one bowl and 8 ingredients. This healthy vegan recipe is naturally sweetened made with whole grains.
In the space between Christmas and New Years, I never know what type of recipe to share. It’s still in the middle of two big food holidays, but it’s also sooooo close to new year’s resolutions. I always feel more ready to take a break from cookies than a cookie break.
But I am also not ready to dive headfirst into salads. You know? I need a recipe that is wholesome but delicious. A recipe that makes you feel good but still tastes like a treat. And it has to be festive enough to serve both to family that may still be in town and at a New Years Eve party.
So, this Gluten Free Orange Poppy Seed Bread is the best of both worlds. One foot in the old and one in the new. It is made with 8 simple ingredients including gluten free whole grain sorghum and is naturally sweetened with maple syrup. Orange zest and poppy seeds infuse the bread with holiday flavor!
This quick bread recipe takes just 15 minutes of active time to throw together (I mean, they don’t call them quick breads for nothing!). All you need is need is one bowl and a spoon to whip up this Gluten Free Orange Poppy Seed Bread. After that, the oven does all the work.
Which is just another reason this recipe is perfect for this time of year. Last minute party? Oh no! Don’t know what to bring? Yikes! No problem. This loaf is there for you. It is the perfect hostess gift or easy dessert to serve to guests.
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Gluten Free Orange Poppy Seed Bread requires just one bowl and 8 ingredients. This healthy vegan recipe is naturally sweetened made with whole grains.
Ingredients
- 2 cups gluten free sorghum flour
- 2 tablespoons ground flax seeds
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup dairy free vanilla yogurt
- 2 tablespoons orange zest
- 1/2 + 1/3 cup maple syrup
- 1/2 cup avocado oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees. Prep a loaf pan with nonstick baking spray and set aside.
- In a large bowl whisk together the sorghum flour, flax seeds, baking powder and salt. Make a well in the dry ingredients and add the remaining ingredients into the well. Use a whisk to slowly mix all the ingredients together, starting from the center and working out. Once the batter is well mixed, pour it into the loaf pan and bake it for 60-65 minutes or until a toothpick inserted into the center comes out clean or with a few cake crumbs, but no batter.
- Remove the bread from the oven and let it sit in the loaf pan for 5 minutes. Flip the bread pan upside down onto a plate to remove the bread from the pan. Flip the bread right side up and place it on a baking rack to cool completely before serving. Enjoy!
Notes
For a nut-free recipe, choose a soy based vanilla yogurt. For a soy-free recipe, choose a nut based vanilla yogurt.
Nutrition
- Serving Size: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Colleen says
Super easy to make and scrumptious! Before my GFV days are used to make a lemon poppy that I still dream about but this recipe comes close and is so much healthier! Thank you so much for taking the time to share it, Laurel! I just finished weeding a picture of it. Beautiful and delicious. :)
★★★★★
Colleen says
Super easy to make and scrumptious! Before my GFV days I used to make a lemon poppy that I still dream about but this recipe comes close and is so much healthier! Thank you so much for taking the time to share it, Laurel! I just finished weeding a picture of it. Beautiful and delicious. :)
★★★★★
Laurel says
Colleen, I am SO glad you are enjoying the recipe! I definitely need to see if I can create a lemon poppyseed version as well!