This easy gluten free Orange Bread features sweet white chocolate and salty macadamia nuts for a delicious, sweet treat!
Since discovering the miracle that is grilled oranges I have gotten a bit obsessed. I just can’t stop myself! During a trip to the grocery I was telling Mr. Maebell some elaborate story as I was stuffing oranges in those little plastic bags.
Finally, he interrupted me and said “WHAT are you doing?!” He was referring to the insane amount of oranges I had just put in the cart. Does 12 oranges sound like too much for two people? No, I didn’t think so either!
Eventually, I did decide to branch out a bit. I love the combination of white chocolate and macadamia nuts and I knew it would compliment the orange flavor perfectly. I based this quick bread off of my favorite Chocolate Chip Cookie Bread. The bread uses a mixture of gluten free flour and oats for a hearty bread that is perfect for snacking.
Ingredients for Orange Bread
As always, here is a quick overview of the ingredients used to make this Orange Bread. For the complete recipe, just keep scrolling.
- Gluten Free Bisquick- if you are not gluten free, regular Bisquick is fine
- Old Fashioned oats- I used Bob’s Red Mill gluten free
- Baking powder
- Vanilla instant pudding mix- 5.25 ounce package size
- Brown sugar- packed
- Vanilla extract
- Oil- I used vegetable oil
- Orange juice- any type you prefer will work
- Milk- any kind you have should be fine
- Eggs- beaten
- Orange zest- I used the zest from one large orange
- Macadamia nuts
- White chocolate chips
How do you make Quick Orange Bread?
First off, go ahead and preheat your oven to 350 degrees. In a large bowl, combine the Bisquick, oats, baking powder, salt, vanilla pudding mix and brown sugar and mix well. Next, add in the vanilla, oil, orange juice, milk, eggs and orange zest (save about 1 teaspoon for the top of the bread) and combine.
Following the mixing, fold in the macadamia nuts and chocolate chips. Place into a greased loaf pan and top with your reserved orange zest. Bake for one hour or until a toothpick comes out clean!
For a really good strong orange flavor I use a combination of orange juice and orange zest. Now, if you bake often you may already add zests to batters of cakes, breads or muffins, but did you realize you can also add it right on top? I added orange zest in the batter as well as on top before I bake it. Not only does it give you a delightfully zesty kick, but it adds color and makes a beautiful presentation.
Tips and Tricks for the best Quick Breads
- If you don’t have Bisquick, no worries! To replace one cup of Bisquick, combine all purpose flour, 1.5 teaspoons of baking powder, 1/4 teaspoon of salt and one tablespoon butter. Bring it all together with either a fork or a pastry cutter until everything is fully incorporated.
- If you either cannot eat or do not enjoy the texture of oats, that’s fine! The oats can be switched out with unsweetened coconut flakes. I would recommend pulsing the flakes in a food processor a few times to break them down a little bit before adding them into the bread mix.
- Patience! Bread takes time to cook and to cool. So try to not open that oven door too often (easier said than done!) and be sure to check that your bread is fully cooked before taking it out of the loaf pan. Let your bread cool in the pan for at least ten minutes before transferring it to a cooling rack for at least 20 more minutes.
- If you aren’t a nut fan, you can always leave the macadamia nuts out.
How to store and reheat Orange Bread
To store this yummy bread, place in a glass or plastic container with an airtight lid and leave on the counter. This bread will stay fresh for up to one week. To reheat, simply place on a microwave safe plate and warm your slice in ten second increments until it is your desired temperature.
Can I make this Quick Bread ahead of time?
Absolutely! This Orange Bread is super simple to prepare ahead of time and freeze until you are ready to serve. Bake as usual and allow your bread to cool completely. I would give it at least an hour. Once your bread is cool, wrap in a double layer of plastic wrap and place in a freezer safe bag. Your bread will remain fresh in the freezer for up to three months.
When you are ready to serve, take your bread out of the freezer and allow it to come to room temperature. You can either cover the bread with a damp paper towel and microwave in 30 second increments until your bread is warm enough, or you can pop it back in the oven. If using the oven, set it to 350 degrees, place your bread in a loaf pan and cover with aluminum foil and warm for 10-15 minutes.
Other Quick Breads
- Low Carb Chocolate Chip Pumpkin Bread
- Chocolate Chip Cookie Bread
- Gluten Free Mocha Bread
- Blueberry Cornmeal Bread
- 11/2 cup Gluten Free Bisquick
- 1 cup Old Fashioned oats (I used Bob's Red Mill GF)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 package vanilla instant pudding mix (5.25 ounce)
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 3/4 cup oil
- 3/4 cup orange juice
- 1/2 cup milk
- 2 eggs, beaten
- Zest of one orange
- 1/2 cup macadamia nuts
- 3/4 cup white chocolate chips
- Preheat oven to 350
- Mix flour, oats, baking powder, salt, vanilla pudding mix, and sugar, combine well. Add the vanilla, oil, orange juice, milk, eggs, and the orange zest (reserving about 1 teaspoon for the top of the bread).
- Fold in the macadamia nuts and chocolate chips.
- Pour into greased loaf pan, top with remaining orange zest.
- Bake for 1 hour.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 603Total Fat: 33.6gCholesterol: 50.2mgSodium: 651.5mgCarbohydrates: 70.5gNet Carbohydrates: 68.1gFiber: 2.4gSugar: 45.1gProtein: 6.3g