I couldn’t sleep last night because a terrible book irritated me, but at least this morning I had a good breakfast to make up for it. It was the last of the orange, oat, and honey bread I made this weekend. I’m not usually a fan of oranges, but this bread is an exception to the rule. (I’ve also made it with grapefruit juice. Also delicious.)
This is one of those banana-bread-like recipes (minus the bananas) that I have messed with to make it a wee bit healthier. It’s not super-sweet, nor is it loaded with fat. It’s sweetened with honey, and applesauce cuts down on the amount of fat added.
There also aren’t any eggs. Instead I use Greek yogurt.


It has old-fashioned oats added to it, and almonds. Because I can’t leave well enough alone, a little orange-and-almond glaze is poured over the top.


There’s not much else to say, only that it has a tendency to dry out if it’s overbaked, so watch it in the oven.


Print Recipe
Orange, Oat, and Honey Bread
10-12 slices
10-12 slices
  1. Preheat oven to 350 degrees F. Spray a loaf pan with nonstick spray, set aside.
  2. Add orange juice, orange zest, applesauce, yogurt, honey, olive oil, and vanilla together in a large mixing bowl. Whisk until well-combined.
  3. Stir in the oats, almonds.
  4. In a separate bowl, mix the baking soda, salt, baking powder, and flour until well mixed.
  5. Add the dry ingredients to the wet, stir until the batter is just combined. Pour into prepared pan, and bake for 40-45 minutes or until a toothpick inserted in the center comes out with just a few crumbs attached. Don't overbake!
  6. Cool the bread for about 10 minutes in the loaf pan, then turn it out onto a plate. Cool for about 30 minutes.
  7. When bread is cooled, mix up the glaze. Add the powdered sugar, orange juice, and almond extract to a small bowl. Whisk until smooth. If it's too thick, add more orange juice. If it's too thin, add a little more powdered sugar.
  8. Drizzle the glaze over the loaf, let it soak in for about 10 minutes before cutting and serving.

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