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Sweet Orange Quick Bread
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Plant-Based Sweet Orange Quick Bread

A vegan, whole grain, fiber-filled, sweet orange quick bread sweetened with dates and loaded with health-promoting nutrients.
Course Breakfast, Dessert, Snack
Cuisine American
Diet Vegan, Vegetarian
Keyword orange, Quickbread
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 169kcal

Equipment

  • Food Processor
  • bread pan
  • medium mixing bowl

Ingredients

  • 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

Instructions

  • 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!

Notes

Store leftovers in sealed container at room temperature for up to 2 days or refrigerated for up to 1 week. 
Sometimes we'll opt to bake them in mini muffin pans (*affiliate link). This shortens the cooking time to about 20 minutes.