This tasty orange raisin bread whips up quickly. I recently had some gluten-free orange raisin buns while visiting England, and while I loved the flavor, the texture wasn't my favorite. I prefer the texture of these yummy and easy to whip together loaves. This recipe is based off another favorite - the cinnamon raisin bread I posted a few years ago. Enjoy!
Fresh, yummy orange raisin bread
Orange Raisin Bread
Preheat oven to 375 F. Line 3 mini loaf pans with parchment paper or one large loaf pan with parchment paper.
In a mixer combine:
1 cups brown rice flour
1/2 cup white rice flour
1/2 cup potato starch
1/4 cup + 2 Tbsp tapioca starch
2 1/2 Tbsp sugar (This bread is not very sweet, but you can double the sugar if you'd like a sweeter bread)
2 tsp rapid-rise/quick yeast
2 tsp xanthan gum
1 1/4 tsp salt
1 tsp baking powder
1 - 2 Tbsp orange zest
Add, and let beat 3-4 minutes:
1/2 cup warm water
1/2 cup fresh orange juice, RT (you can use half mango juice, if you'd like a slightly more orange color to your final bread)
3 eggs
2 Tbsp butter, softened
1 Tbsp oil
Fold in:
1/2 cup raisins
Orange bread dough with the raisins folded in.
Scoop into prepared baking pans, filling about 2/3 full. Smooth the tops with wet hands, or just spray the top of the loaves with water after smoothing them with the spatula. Let rise in a warm location until the dough has puffed up just above the sides of the pan. ~30-40 minutes.
Pans filled with the orange raisin bread dough, ready to wet the tops and let rise.
Dough is risen and ready for baking!
Bake the loaves at 375 F. Mini loaves will bake for ~30 minutes. Large loaf will bake for ~45-50 minutes. Let cool on a wire rack. Slice and enjoy! These slice reasonably well even while still a bit warm. We prefer this bread with a dollop of butter. This bread will slice and toast nicely. Delicious used in French toast, too. Leftovers can be sliced and frozen. Enjoy!
This bread slices nicely while still warm.
