As I have already mentioned previously, my husband insists that I make him a lemon loaf every week so he has some for work. I wanted to try something a bit different because I was a bit sick of making the same recipe, so I switched it up with orange.
I also wanted to try aquafaba instead of egg replacer or chia because I’ve heard so many good things about it. My experiment worked out well! If you haven’t heard of aquafaba before, it is the liquid from a can of chickpeas that you usually throw out. There are so many options now for replacing eggs (e.g., flax, chia, bananas) and they all work well, so you can usually just sub whatever egg replacer product you have at home for a recipe.
My oldest daughter, who insists she doesn’t like citrus, loved this bread. This is unfortunate for my husband who had to share the bread so she could have some (or lots!) in her lunch too. As I’m writing this, she’s asking me to make more. Now, I just need more oranges!
MAKES 1 LOAF
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup organic cane sugar
- 3/4 teaspoon fine sea salt
- zest of 2 large oranges
- 1 tablespoon freshly-squeezed orange juice
- 3/4 cup almond milk
- 1/2 cup grapeseed oil, or neutral-flavoured oil
- 6 tablespoons aquafaba (the water from a can of chickpeas)
- 1 teaspoon pure vanilla extract
- Preheat oven to 350. Line a loaf pan with parchment paper. I used a 9.25” x 5.25” pan because that is all I had, but an 8.5” x 4.5” pan would make a taller loaf.
- Combine all of the dry ingredients in one bowl. Mix.
- Combine all of the wet ingredients. Mix.
- Gently fold the dry ingredients into the wet.
- Pour the mixture into your prepared loaf pan. Put in oven for 48-52 minutes, or until the top is lightly brown and a toothpick comes out clean.