Frosted blood orange bread made with seasonally delicious and juicy blood oranges. My favorite fruit this time of year is blood oranges – they’re so tasty and have such a vibrant color. I wanted to make this bread to utilize that amazing flavor and make something perfect for a Sunday brunch or afternoon snack. This recipe is gluten-free, grain-free and dairy-free as well, but honestly it’s so good you wouldn’t even know it. Give it a try and pick up some blood oranges!

Gluten-Free Blood Orange Bread Ingredients

Almond Flour: The main component of the bread is almond flour. I don’t recommend using any kind of substitute flour for this recipe as I have not tried any other kinds. Almond flour is very thin and works much differently than any all-purpose flour.

Tapioca Flour: Tapioca flour is a thickener very similar to cornstarch or arrowroot starch. You could substitute the tapioca flour in this recipe for arrowroot starch if that’s all you have one hand, but I don’t recommend skipping it all together for the texture.

Coconut Flour: Due to the fact that almond flour is so fine, coconut flour is used for the blood orange bread as a denser compliment. The coconut flour will help bind the batter together and make for a better texture when baked.

Eggs: Use two whole eggs for this recipe to help it bind together with the dry ingredients and rise. I haven’t tested any substitutes but I would recommend trying a flax egg and adding some additional nut milk if needed for texture.

Maple Syrup: Maple syrup is the sweetener for this recipe. You could also use honey. You may need to add additional almond milk if the batter is too dry with the honey swap.

Nut Milk: You can use any kind of unsweetened nut milk, including almond, coconut, macadamia, hemp or even oat. If you don’t have an allergy or preference, you can also use regular milk.

Coconut Oil: Coconut oil will keep the bread very moist, and you won’t taste any of the coconut in it. You can substitute with avocado oil, ghee, or melted butter but the taste will vary slightly depending on which one you use.

Blood Oranges: I used blood oranges for this recipe mainly because they are in season right now and absolutely delicious this time of year. I love how unique they are as a fruit and have such strong color. You could definitely make this recipe with regular navel oranges as well! For a lemon option, try out my grain-free and dairy-free Lemon Poppy Seed Bread!

Confectioner’s Sugar: The confectioner’s sugar is used for the blood orange icing. You can omit the frosting if you’d like to keep the recipe paleo.

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Gluten-Free Blood Orange Bread

Recipe by Jenn Lueke

5.0 from 2 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Frosted blood orange bread made with seasonally delicious and juicy blood oranges.

Cook Mode

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Ingredients

2 cups blanched almond flour, spooned and leveled
1/4 cup tapioca flour
2 tablespoons coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs, room temperature
1/2 cup unsweetened nut or oat milk (can substitute whole milk)
1/4 cup pure maple syrup
1/4 cup melted coconut oil or avocado oil
zest of 2 blood oranges
2 tablespoons blood orange juice
1 teaspoon pure vanilla extract
Blood Orange Icing
2/3 cup confectioner’s sugar
2 tablespoons unsweetened nut or oat milk (can substitute whole milk)
zest of 1 blood orange

Directions

Arrange the oven rack in the center of the oven and preheat to 350 degrees F. Spray a loaf pan with oil spray and line it with a strip of parchment paper. Set aside.
In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt. Set aside.
In a separate mixing bowl, whisk the eggs until no streaks remain. Add the milk, maple syrup, coconut oil, blood orange zest and juice, and vanilla and whisk again until fully incorporated.
Pour the wet mixture into the mixing bowl with the dry mixture and gently mix, folding the wet into the dry, until just combined. Do not over-mix.
Transfer the batter to the prepared loaf pan and smooth the top so it’s evenly distributed across all four corners and level. Bake for 30 minutes uncovered, then loosely cover with foil and continue baking until a toothpick comes out clean, 20 to 25 minutes more. Let cool in the loaf pan for at least 20 minutes.
While the bread is cooling, make the blood orange icing: Add the confectioner’s sugar, milk, and blood orange zest to a small bowl. Whisk rapidly until evenly combined into an icing.
Carefully remove the bread, using the sides of the parchment, from the loaf pan and place it on a cutting board. Pour the icing on top and evenly spread it out so it covers the entire top of the bread. Slice into 8 evenly-sized pieces and serve.