Orange Gingerbread Swirl Loaf
Ingredients
GINGERBREAD LAYER
WET
- 1 egg
- 3 tbsp pure maple syrup
- 3 tbsp blackstrap molasses
- 1/3 cup unsweetened almond milk (or milk of choice)
- 3 tbsp butter, melted (or sub melted and cooled coconut oil or vegan butter)
- 1 tsp vanilla extract
DRY
- 1 cup whole wheat pastry flour
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/8 tsp salt
ORANGE LAYER
WET
- 1 egg
- 1/2 cup fresh orange juice
- Zest from 1 orange
- 1/4 cup pure maple syrup (or sub honey)
- 3 tbsp butter, melted (or sub melted and cooled coconut oil)
- 1 tsp vanilla extract
- 1/4 tsp almond extract
DRY
- 1 cup whole wheat pastry flour
- 1/2 tsp baking soda
- 1/8 tsp salt
GLAZE
- 1/2 cup powdered sugar
- 1 tbsp fresh orange juice, plus a little more if necessary to thin the glaze
- 1 tsp orange zest
Instructions
- Preheat oven to 350 degrees. Line an 8 ½ x 4 ½ loaf pan with parchment paper and spray the inside with nonstick cooking spray.
- First make the gingerbread batter: In a large bowl, whisk together the egg, pure maple syrup, molasses, almond milk, melted butter and vanilla extract until well combined. Add in your dry ingredients: whole wheat pastry flour, baking soda, cinnamon, ginger, allspice and salt. Mix until just combined. Set aside while you make the orange batter.
- Make the orange batter: In a large bowl, whisk together the egg, orange juice, orange zest, pure maple syrup, melted butter, vanilla extract, and almond extract until smooth and well combined. Add in your dry ingredients: whole wheat pastry flour, baking soda and salt. Mix until just combined.
- Spoon half of the gingerbread batter into prepared loaf pan, then top with half of the orange batter. Repeat with remaining gingerbread batter and orange batter. Swirl the batters together with a butter knife just a few times (do not overdo this or the batters will start to come together and look crazy). Bake for 45-60 minutes until a tester comes out clean or with just a few crumbs attached. Once done baking, remove from pan and place on a wire rack to finish cooling completely.
- For the glaze: Mix together powdered sugar, orange juice and orange zest until smooth. You may need to add in more orange juice to thin out the glaze, but remember we want it to be a thicker glaze, like an icing. Pour or drizzle over the top of the loaf and spread towards the sides, if necessary.
Tried this recipe?Let us know how it was!