This Paleo Almond Orange Loaf is inspired by a baked good that we saw on cafe menus across New Zealand! It’s bright and citrusy, moist and fluffy, and the perfect healthy baked good recipe to make for the holidays. Made with almond flour, coconut sugar and olive oil, this loaf is gluten free, dairy free, refined sugar free and paleo, so everyone can enjoy it!
I feel like people often associate oranges and other citrus fruits with summer, but oranges are actually in peak season during the winter! I adorn my house with dried oranges, make simmer pots with orange slices and gravitate towards orange-flavored baked goods like this Paleo Almond Orange Loaf. It’s a fun flavor combo if you’re bored of the usual gingerbread, sugar cookie and peppermint flavors that take over this time of year. This recipe took me 4 tries to perfect but I can happily say it was worth the wait! Kyle even claims that this is his favorite dessert recipe that I’ve ever made. I hope you love it just as much as we do 🙂
Why You’ll Love this Paleo Almond Orange Loaf
- It’s a healthy holiday baked good recipe!
- This Paleo Almond Orange Loaf is a refreshing switch-up from the usual holiday baking flavors.
- This recipe is made with almond flour, coconut sugar and olive oil, making it gluten free, dairy free, refined sugar free and paleo.
- Leftovers stay moist and delicious for several days after baking!
- It requires minimal effort and skills – just mix, pour and bake!
- This recipe is just perfectly sweet, without being overwhelming.
What You Need to Make this Paleo Almond Orange Loaf
- Almond Flour: The base of this Almond Orange Loaf is almond flour, to keep it paleo and add extra almond flavor. Almond flour is very unique, so please don’t try making any substitutions here!
- Arrowroot Starch: Mixing arrowroot starch with the almond flour gives this loaf more structure and a less dense texture. Arrowroot starch (also known as arrowroot flour or powder) is readily accessible at grocery stores, usually in the gluten free baking section. I use Bob’s Red Mill. A very similar product is tapioca flour, which may work as a 1-to-1 substitute in this recipe, but I have not tried it yet.
- Baking Soda: Since this recipe has acid in it already (from the oranges), we can use baking soda instead of baking powder. And baking soda is paleo!
- Kosher Salt: Yes, salt belongs in baked goods too!
- Eggs: Baked goods made with almond flour often require more eggs, so we’re using 3 large eggs in this recipe. I prefer pasture-raised but it doesn’t change the taste.
- Olive Oil: For the fat in this recipe, we’re using olive oil which I think lends itself really well with the orange flavor. Feel free to substitute another neutral oil that you have on hand such as avocado oil.
- Fresh Oranges: For both the juice and the zest! Buy 2, as you’ll likely end up using 1.5.
- Almond Extract: For that delicious almond flavor!
- Vanilla Extract: A baking staple.
- Coconut Sugar: This loaf is refined sugar free by using coconut sugar. If you aren’t paleo, you can also just try using normal cane sugar.
How To Make this Paleo Almond Orange Loaf
Sweet breads / loafs are one of the most low maintenance baked good recipes out there. If you can mix and pour then you’re plenty skilled to make this Paleo Almond Orange Loaf. Here are the simple steps:
Mix the Dry Ingredients:
First, start by preheating your oven to 325F – it’s a bit lower than usual baked good recipes because almond flour tends to brown a lot easier due to its high fat content. Then, spray a loaf pan with some cooking oil. Line the loaf pan with parchment paper. The oil will help the parchment paper stay in the pan. Next, in a large bowl, mix together the almond flour, arrowroot starch, baking soda and salt.
Mix the Wet Ingredients:
In another large bowl, add the eggs, olive oil, orange juice & zest, almond & vanilla extract and coconut sugar. Use a whisk to stir until incorporated.
Combine the Wet & the Dry Ingredients:
Then, pour the dry ingredients into the wet ingredients and mix with a spatula until a smooth batter has formed. The batter won’t be super thick or super thin, somewhere in the middle.
Bake, Cool, Slice & Enjoy:
Finally, pour the batter into your prepared loaf pan. Transfer to the oven to bake for 40 minutes, or until a toothpick comes out clean. Let it cool in the pan for a bit, then use the parchment paper to lift it out of the pan and continue cooling on a wire rack. You can slice in and enjoy it right away or store it in the fridge to eat later! Luckily, since this Paleo Almond Orange Loaf is made with almond flour, it stays nice and moist for several days after baking.
Why Is This Recipe in Grams?
Well, baking is a very precise science! I get it – I used to be annoyed too when I saw recipes written in grams. But now, I ONLY trust a baked good recipe when it’s listed in grams. Because it’s the most accurate! And honestly, measuring in grams is way easier because you can don’t have to dirty a million different measuring cups.
I highly recommend getting a cheap digital kitchen scale off Amazon. The one I have is less than $10! It’s a kitchen staple that you’ll get so much use out of. With that said, you’ll get the best results if you use a scale to measure the ingredients for this recipe, but if you’re in a pinch, I’ve also listed the measurements in cups. If you’re going that route, please make sure to use the spoon & level method (rather than packing it). Here’s a little explanation on the spoon & level method if you’ve never heard of it!
Are There Any Substitutes for the Almond Flour or Arrowroot Starch?
Almond flour is very different than traditional flours so I would not recommend making any substitutions. The ratios will be off!
If you cannot find arrowroot starch, this recipe may work with tapioca flour instead. Please proceed at your own risk as I haven’t tested it this way yet. But leave a comment and let me know if you try it!
How Should I Store Leftovers?
Once the Paleo Almond Orange Loaf has fully cooled, you can transfer it to an airtight container or even wrap it in plastic wrap. Then, refrigerate the loaf. Since this is made with almond flour, it naturally stays a lot more moist than typical baked goods…meaning it tastes delicious straight out of the fridge for several days after you bake it! If you prefer it warm, you can also pop a slice into the microwave or toaster.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Baked Goods?
- Protein Pumpkin Chocolate Chip Muffins
- Black Cherry Lava Cakes
- Paleo Banana Coffee Cake
- Simple, Slightly Sweet Zucchini Bread
Paleo Almond Orange Loaf
Equipment
- digital kitchen scale
- 2 large bowls
- spatula
- whisk
- loaf pan
- parchment paper
Ingredients
- 168 g blanched almond flour 2 cups
- 90 g arrowroot starch ¾ cup*
- ½ tsp baking soda
- ½ tsp salt
- 3 large eggs
- 60 ml olive oil ¼ cup (sub avocado oil or oil of choice)
- 84 ml fresh squeezed orange juice â…“ cup (from about 1.5 oranges)
- 13 g orange zest 1 tbsp (from about 1.5 oranges)
- 1.5 tsp almond extract
- ½ tsp vanilla extract
- 98 g coconut sugar â…” cup
Instructions
- Preheat oven to 325F. Spray your loaf pan with oil, then line it with parchment paper. The oil will help the parchment paper stay inside of the pan.
- In a large bowl, add the almond flour, arrowroot starch, baking soda and salt and stir.
- In another large bowl, whisk together the eggs, olive oil, orange juice, orange zest, almond & vanilla extract and coconut sugar.
- Add the dry ingredients into the wet ingredients and stir with a spatula until a smooth batter forms.
- Pour batter into prepared loaf pan and bake for 40 minutes. Let cool for a few minutes before removing from the pan. Slice and enjoy! Please store leftovers in the fridge.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.