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Orange Spice Breakfast Loaf

Prep Time 10 minutes
Cook Time 30 minutes
Servings 10 People

Ingredients

  • ⅓ cup (72g) olive oil
  • ¼ cup (41g) coconut sugar
  • ¾ cup (170g) plain whole milk Greek yogurt
  • 3 large eggs
  • 1 tbsp grated ginger or 1 tsp ground
  • 1 tsp vanilla (5g)
  • 1 orange, zested, then juiced (¼ cup or 64g juice)*
  • 1 cup whole wheat flour (145g)
  • 1 cup rolled oats (90g)
  • 1 tbsp baking powder (11g)
  • 1 tsp ground cinnamon 
  • ½ tsp kosher salt
  • Zest from 1 orange, for topping (optional)

Orange glaze (optional):**

  • 2 tbsp orange juice
  • 1 tbsp maple syrup
  • * Oranges vary a lot with how much juice you can squeeze out, so I would get 2 just to be safe (if you’re making the glaze, then definitely get 2). If you’re short on orange juice, you can add lemon juice to top it off!
  • ** I find the cake doesn’t necessarily need this, but if you want a bit more sweetness/orange flavor, pour this simple mixture over top while the loaf is still warm so that it gets absorbed into the cake. You could also make a classic powdered sugar glaze for a nice presentation (½ cup powdered sugar + 1 tbsp orange juice + zest from 1 orange)!

Items you can prep ahead (optional)

  • Grate your ginger (if using)
  • Mix together the glaze (if using)
  • Make/bake the loaf!

Instructions

  • Preheat oven to 350 degrees. Line a standard loaf pan with parchment paper.
  • In a large bowl, add the oil, sugar, yogurt, eggs, ginger, and vanilla. Zest the orange directly into the bowl, followed by the orange juice. Whisk until smooth.
  • Add the flour, oats, baking powder, cinnamon, and salt and use a rubber spatula to mix until just combined.
  • Transfer to the loaf pan. Bake for 35-40 minutes, or until golden brown on top and a toothpick or knife comes out clean.
  • To make the glaze (if using), in a small bowl, mix together the orange juice and maple syrup until combined. Drizzle evenly on top of the loaf (while still warm to allow juices to soak in). Top with more orange zest, if using.
  • Let the loaf rest for at least 10 minutes before slicing. Serve warm on its own or topped with butter (my fav) or nut butter, if you’d like!

Notes

Substitutions:

  • To make gluten-free substitute with a GF all-purpose flour and use GF certified oats.
  • To make dairy-free use a vegan yogurt alternative.
  • To make vegan, you could try using an egg replacement liquid or flax eggs (I have not tested this).
  • Not into orange? Substitute with either grapefruit or lemon juice and zest. If using lemon, increase the coconut sugar to ⅓ cup.
  • Easily sub the whole wheat flour with all purpose or use a mix of all-purpose and whole grain flour.

Storage:

  • Store leftovers in an airtight container on the counter for up to 5 days or in the fridge for up to 1 week.

Leftovers + Repurposing:

  • This cake is best when it’s just warm, so pop it in the microwave to warm it up a bit.
  • You could put butter on this and drizzle with honey. You could also spread some peanut or almond butter on top.
  • Serve alongside some greek yogurt or top with Whipped Yogurt!