The vegan orange bread or orange loaf is a Sicilian dessert made with whole oranges blended with the peel. Usually, in places where these wonderful fruits abound, recipes dedicated to them are never lacking.
On this occasion, I didn’t mind revisiting the classic recipe to give it more flavor. Also, I replaced the milk and eggs to make it vegan, the only precaution is to use organic and fresh oranges.
My vegan orange bread is a delicious cake that I have tested on several occasions, as I usually do with all my recipes, to make everyone happy, even those who are intolerant to eggs and milk. Try also the version of vegan lemon loaf with glaze.
Come on guys, now let’s tie our aprons and try this fragrant recipe, my orange bread is already in the oven and while I write to you, it is filling the kitchen with aromas.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 11 oz oranges (organic – whole with peel)
- 8 oz sugar
- 1/2 cup sunflower oil
- 3.4 oz vegetable cooking cream (also lactose-free type)
- 1 tbsp lemon paste (can be replaced with grated lemon zest)
- 11 oz all-purpose flour
- 1/3 cup water
- 1 oz cornstarch (3 tablespoons)
- 1 packet baking powder
- 1 packet vanillin
- 1/2 tsp ginger powder
- 1/2 tsp turmeric powder
- 1 pinch cardamom (optional)
- to taste powdered sugar
Tools
- 1 Loaf Pan
- 1 Blender / Mixer
Steps
To make the orange bread, you should select healthy, organic oranges, because you will use them with the peel. Wash them under running water and then cut them into pieces.
Remove the seeds and place the oranges in the blender, add the tablespoon of lemon paste (or the grated zest of half a lemon) and start blending.
Add the oil, cream, sugar to the blender and continue blending until you get a smooth cream. Finally, add the water and mix the mixture well.
Pour the orange cream into a bowl and gradually add the sifted flour, cornstarch, and baking powder. Add the powdered vanillin, ginger, and turmeric. If you have cardamom (optional), add a pinch.
Mix the batter well and then transfer it to the greased and floured loaf pan.
I usually use a 9.5×4 inch pan.
Preheat the oven to 340°F if fan-assisted, or 356°F if static, and bake the cake for 15 minutes on the lower-middle rack of the oven. After 15 minutes, lower the oven temperature by 10°C and continue baking for another 30 minutes.
Baking times may vary slightly from oven to oven, so I recommend, after 45 minutes, testing with a wooden skewer inserted into the cake. If it comes out dry, the orange bread is ready, but if it comes out moist with batter residues, it needs to bake for another 5/10 minutes.
Once baked, remove it from the oven and let it cool before removing it from the pan.
Before serving, sprinkle it generously with powdered sugar.
