We’re throwing it back to 2017 — the week of my wedding, to be exact! I shared this incredible breakfast bread perfect to nosh on over brunch, serve to your grain free guests, or just gobble up yourself with a cup of coffee. Say hello to my paleo, gluten free orange bread drizzled in rich dark chocolate. I named it my orange-kissed loaf for good reason. It’s truly kissed with the perfect balance of fresh orange juice and zest.
I know what you are thinking: What the hell is this chick doing putting orange and chocolate together in a bread?
That’s exactly what Abra and Tony both thought too until they tried the bread and couldn’t stop going back for more. And now I’m here to prove to you that orange and chocolate are a match made in heaven.
Before we get to the recipe, take a trip down memory lane with yours truly:
“It might be my wedding week, but don’t think I forgot about all of you. My passion and joy in life involves making recipes and I couldn’t neglect you during the holiday season.
I’m going to keep all posts this week pretty short and sweet, which means we can avoid talking about my obsession with Jelena (justin + selena getting back together) and get straight to these delicious recipes.”
Ingredients in this gluten free orange bread
The combination of orange and chocolate is one that I wish made more of an appearance in bakeries or donut shops because it’s surprisingly addictive, refreshing, tangy, sweet and luxurious. Here’s what you’ll need to make this grain free orange bread:
- Flour: the bread itself is made with almond flour and coconut flour, aka the secret combo to any delicious paleo sweet bread. I’ve only tried it with these two flours, so please don’t ask me about substitutions. The bread is PERFECT as is.
- Eggs: you’ll need 2 eggs in this orange kissed loaf.
- Coconut oil: a little melted coconut oil gives the bread the perfect amount of moisture.
- Maple syrup: this orange bread recipe is naturally sweetened with pure maple syrup.
- Orange: we’re using fresh orange juice and orange zest for bright, delicious flavor.
- Milk: you’ll also need a little milk for extra moisture. I like to use unsweetened almond milk but feel free to use any you’d like.
- Baking staples: don’t forget the baking soda and salt!
- For topping: I like to drizzle the entire loaf in a coating of dark chocolate by melting an 85% dark chocolate bar. Garnish with more orange zest for a beautiful look!
Can I use a different flour?
Unfortunately no, I cannot recommend a flour substitute in this grain free orange bread recipe. If you’re looking for an alternate, here are some other bread recipes to try:
Want an alternative to the glaze?
Feel free to mix in 1/2 cup of chocolate chips right into the batter in addition to (or instead of) the glaze! Double the chocolate, double the love.
Lovely gluten free orange bread in 5 simple steps
- Mix the dry ingredients. Add all of your dry ingredients to a medium bowl and mix until well combined.
- Whisk the wet ingredients. In a separate bowl, whisk together all of the wet ingredients until they’re smooth.
- Make the batter. Add the dry to the wet and mix well. It will be thick because of the gluten free flour blend that we’re using!
- Bake it up. Add the batter to a loaf pan lined with parchment paper, bake, and cool the bread.
- Glaze & serve. While the bread is baking, melt chocolate in a small pot. Drizzle it onto the cooled loaf, garnish with a little orange zest, and serve!
Tips for the perfect paleo orange bread
- Make sure you use room temperature eggs and coconut oil. Bring your eggs to room temperature by running them under warm water for a few minutes, and let the coconut oil cool after melting. Otherwise, the batter will coagulate.
- Pack the almond flour like you would with brown sugar so that your orange bread gets the right texture.
- Let the bread cool completely before drizzling it with dark chocolate, otherwise, the glaze will soak right into the loaf.
How to store & freeze gluten free orange bread
- To store: this paleo orange bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring it to the fridge or freezer.
- To freeze: simply wrap in plastic, then tightly in foil and finally place in a reusable container or freezer-friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on-the-go treat! I recommend freezing it before adding the chocolate glaze.
More gluten free baking recipes you’ll love
Get all of our gluten free recipes here!
I hope you love this paleo orange-kissed loaf! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Paleo Orange Kissed Loaf with Dark Chocolate Glaze
Gluten free paleo orange bread kissed and infused with fresh orange juice & zest, then covered with dark chocolate for the ultimate treat. This beautiful, gluten free orange bread is naturally sweetened with pure maple syrup and the perfect way to use fresh citrus!
Ingredients
- Dry ingredients:
- 1 ½ cups (168g) packed fine almond flour
- ⅓ cup (37g) coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Wet ingredients:
- 2 eggs, at room temperature
- ¼ cup (56g) melted and cooled coconut oil
- ⅓ cup (104g) pure maple syrup
- ½ cup (100g) freshly squeezed orange juice
- Zest of 1 large orange
- ¼ cup (60g) unsweetened almond milk
- For the dark chocolate glaze:
- 3.5 oz 85% dark chocolate bar
- For garnish:
- Zest of 1 orange
Instructions
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Preheat oven to 350 degrees F. Line an 8×4 inch loaf pan with parchment paper or spray pan generously with nonstick cooking spray.
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In a large bowl, whisk together dry ingredients.
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In a separate large bowl, whisk together wet ingredients. NOTES: Make sure your coconut oil is melted and cooled otherwise it will become clumpy. This goes with your eggs too — it’s best to run them under warm water for 1 minute to bring them to room temp before baking.
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Add dry ingredients to wet ingredients and mix well to combine. Pour batter into loaf pan and spread out evenly. Bake for 40-45 minutes until tester comes out clean. Allow loaf to cool completely in the pan before removing.
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To make the dark chocolate glaze: Add dark chocolate bar to a small pot and place over low heat, stirring the chocolate frequently until completely melted and smooth.
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Pour over the loaf and spread evenly towards the sides. Garnish with zest from 1 orange. Cut into 10 slices and enjoy!
Recipe Notes
To freeze: simply wrap in plastic, then tightly in foil and finally place in a reusable container or freezer-friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on-the-go treat! I recommend freezing it before adding the chocolate glaze.
Nutrition
Serving: 1sliceCalories: 249calCarbohydrates: 18.6gProtein: 6gFat: 18.5gSaturated Fat: 7.5gFiber: 4.2gSugar: 11.3g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on November 14th, 2017, and republished on April 18th, 2024.
