Gluten-Free Orange Cardamom Bread (Printable)
Moist gluten-free orange and cardamom loaf with bright citrus zest and warm spice, perfect for breakfast or snacks.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 1 cup granulated sugar
03 - 1 ½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon sea salt
06 - 1 teaspoon ground cardamom
07 - 1 teaspoon grated orange zest
→ Wet Ingredients
08 - 2 large eggs
09 - ¾ cup freshly squeezed orange juice
10 - ½ cup neutral oil (sunflower or canola)
11 - 1 teaspoon vanilla extract
→ Optional Topping
12 - 2 tablespoons sliced almonds
13 - 1 tablespoon coarse sugar
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the sides for easy removal.
02 - In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, baking powder, baking soda, sea salt, ground cardamom, and grated orange zest until evenly distributed.
03 - In a separate bowl, beat the eggs thoroughly. Whisk in the freshly squeezed orange juice, neutral oil, and vanilla extract until smooth and well incorporated.
04 - Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined—avoid overmixing to maintain a tender crumb.
05 - Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle evenly with sliced almonds and coarse sugar, if desired.
06 - Bake on the center rack for 45–55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Tent loosely with foil if the top browns too quickly.
07 - Allow the bread to cool in the pan for 10 minutes. Lift out using the parchment overhang and transfer to a wire cooling rack. Let cool completely before slicing into 8–10 even pieces.
# Expert Tips:
01 -
- The orange and cardamom combination makes your kitchen smell like a Scandinavian bakery on a cold morning.
- It is impossibly moist for a gluten free loaf, and no one will guess it is missing wheat.
02 -
- Gluten free batters look thicker and sticker than traditional ones, so do not be tempted to add extra liquid.
- Every flour blend behaves differently, so if your batter seems unusually dry, let it sit for five minutes before judging because xanthan gum needs time to hydrate.
03 -
- Toast your cardamom in a dry skillet for thirty seconds before using it to unlock a depth of flavor that smells absolutely heavenly.
- Measure the flour by spooning it into the cup and leveling with a knife rather than scooping directly, which can pack in far too much flour and leave you with a dense, dry loaf.