Orange Poppy Seed Bread

Orange Poppy Seed Bread

Bread:·    2 1/3 cups blanched almond flour·    
1/3 cup tapioca flour or arrowroot·    
1 tsp baking soda·   
 1/2 tsp cardamom or cinnamon·    
1/4 tsp ground ginger·    
1/4 tsp sea salt·    
4 large eggs·    
1/3 cup raw honey melted·    
1/3 cup fresh-squeezed orange juice·    
2 tbsp orange zest from one large orange·    
1/4 cup coconut oil melted and cooled·    
1/2 tsp pure almond extract·    
1 tsp pure vanilla extract·    
2 Tbsp poppy seed glaze:·    
1/2 cup powdered maple sugar OR organic powdered sugar·    
3-4 tsp fresh orange juice   

InstructionsBread batter: Preheat your oven to 350° F and line a medium loaf pan with parchment paper on the bottom and up the sides for easy removal. In a large bowl, combine almond flour, tapioca or arrowroot, baking soda and spices, set aside. In a separate large bowl, whisk together the eggs, honey, orange juice, zest, coconut oil and extracts until smooth. Stir the dry ingredients into the wet, then fold in the poppy seeds to evenly distribute. 

Transfer the batter to the prepared loaf pan and bake on the middle rack in the preheated oven for 45 minutes or until a toothpick inserted near the center of the loaf comes out clean.

Transfer the loaf to a wire rack and cool in the pan for 20 minutes, then remove from pan (using the parchment overhang) to continue cooling on the wire rack.  glaze: While the loaf cools, whisk together the powdered sugar (organic store-bought or homemade) and orange juice until you get a smooth, drizzly consistency. You might have to add a drop more of orange juice, or a bit less, so add slowly. Drizzle the glaze over the partially cooled bread and continue to cool.

This bread is best served at room temperature or just slightly warm. Store leftovers loosely covered at room temperature for the first 24 hours, then cover and store in the refrigerator to keep longer.

Enjoy!! -Lorrie
Lorrie Rappe
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