This plant-based Sweet Orange Quick Bread is loaded with citrus-y flavor and is packed with all the healthy nutrients. Great for breakfast, get-togethers, a snack or even dessert!
- Orange – Rather than using orange juice, you’ll throw in the whole orange (yay fiber!) and even some of the peel (AKA zest).
- Flaxseeds – A wonderful egg-replacement, ground flax holds things together while also adding healthy fats and fiber.
- Dates – Skip the refined sugar — This bread is sweetened with dates (yay more fiber!), which gives it a perfect moist consistency. If you haven’t baked with dates before, check out our date post HERE.
- Rolled oats – In this recipe you’ll grind up rolled oats to make a coarse, whole-grain oat flour
- Whole wheat flour – Half of the flour in this recipe is whole wheat as it keeps the bread from falling apart. We highly recommend whole grain flour since the nutrients haven’t been stripped away as they are in white flour
- Raisins – Adding a nice texture and extra sweetness, these can be swapped for goji berries or unsweetened cranberries.
- Sunflower seeds – These add both nutrients and a nice crunch. You’re welcome swap in pepitas or chopped nuts such as walnuts or almonds.
If you’re used to eating quick bread made with white flour, you may find this recipe to be more dense than you’re used to. Enjoy the filling and dense texture of whole grains, as this means you’re getting lots of nutrients (B-vitamins, iron, fiber) that haven’t been stripped away. 🙌👍
Looking for more plant-based quick bread recipes? Here’s some of our favorites: Chocolate Banana, Spiced Zucchini, Purely Plant Pumpkin, Gingerbread with Pumpkin Spice Glaze, and Peanut Butter.
Quick Tip! While this recipe and those listed above are delish baked in a loaf pan, sometimes we’ll opt to bake them in mini muffin pans (*affiliate link). This shortens the cooking time to about 20 minutes. It’s also a great option for making these kid-friendly.
Plant-Based Sweet Orange Quick Bread
- Food Processor
- bread pan
- medium mixing bowl
- 1 flax egg (1 Tbsp ground flaxseed soaked with 3 Tbsp water)
- 10 Deglet Noor dates pitted
- 1/2 cup warm water
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ginger powder
- 1 naval orange large
- 1 Tbsp orange zest
- 1 tsp vanilla extract
- 1/4 cup raisins optional
- 1/4 cup raw sunflower seeds optional
- Preheat oven to 400 degrees F.
- Mix flax egg and set aside. Add warm water and pitted dates to a small bowl and set aside to soak.1 flax egg (1 Tbsp ground flaxseed soaked with 3 Tbsp water), 10 Deglet Noor dates, 1/2 cup warm water
- Add rolled oats to food processor fitted with an S-blade and process for 30 seconds. Add ground oats, whole wheat flour, baking powder, baking soda and ginger powder to a mixing bowl.1 cup rolled oats, 1 cup whole wheat flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ginger powder
- Add pitted dates and soaking water to food processor and process until smooth.10 Deglet Noor dates, 1/2 cup warm water
- Zest orange to obtain the 1 Tbsp orange zest. Peel orange. Add peeled orange (seeds removed), zest and vanilla to the pureed dates in the food processor and processor until smooth.1 naval orange, 1 Tbsp orange zest, 1 tsp vanilla extract
- Add date/orange mixture and flax egg to dry ingredients and stir to combine. Stir in raisins and seeds, if using. Pour into a parchment lined 9-inch loaf pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.1/4 cup raisins, 1/4 cup raw sunflower seeds
- Let cool 5-10 minutes. Slice, serve and enjoy!
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