Orange Breakfast Bread

This gluten-free orange breakfast bread uses rice flour and xanthan gum in place of wheat flour, and applesauce stands in for most of the fat, keeping each slice moist without weighing it down.

Frozen orange juice concentrate is the ingredient doing the most here. Concentrate packs far more citrus punch than regular juice, so you get a bold orange flavor through the entire crumb without adding excess liquid. Combined with fresh orange zest, buttermilk, and honey, the batter smells like a sunny morning before it even hits the oven.

The glaze step is what takes this from good to great. Poking holes in the still-warm loaves with a fork and drizzling the orange-confectioners sugar glaze over the top lets it seep deep into the bread, creating pockets of sweet, citrusy moisture throughout.

Pro Tips

• Blend the wet ingredients for a full minute as directed. Rice flour batters need thorough mixing to distribute the xanthan gum evenly, which is what gives the bread structure without gluten.
• Smooth the tops of the loaves with a wet spatula before baking. Rice flour batter does not self-level the way wheat batter does.
• Poke the holes while the bread is still hot. Cool bread seals up and the glaze just sits on top instead of soaking in.
• Use mini loaf pans, not one large pan. The smaller size ensures the centers bake through before the edges overbrown.

Variations

• Add ½ cup of dried cranberries to the batter for a tart, festive twist.
• Swap the orange for lemon zest, juice, and concentrate for a lemon poppy seed version (add a tablespoon of poppy seeds).
• Fold in ¼ cup of chopped candied ginger for a warm, spicy bite.