Apricot-Orange Breakfast Bread

This breakfast bread is not too sweet, slightly tart, and substantial.  (I don’t want to be hungry two hours after breakfast.)  It mixes happily with eggs done once-over-lightly and does not complain if it gets soaked with egg yolk.  It took four tries to get here but, hey, who’s complaining?

The inspiration for this bread came from a recipe for a cake made with orange marmalade.  In Canada, we have a line of good-tasting, no-sugar jams and jellies made by Smuckers, and I had already successfully used their marmalade in Orange Rosemary Chicken Breasts.  Hence…great for a breakfast bread, right?  I wish. 😦  The bread had a bitter flavour.

I tried different flour blends; I added chopped oranges for more sweetness.  Nothing worked.  The marmalade may be delicious in a mix with oil and spices, but it was not going to work in a baked product.  Something in the ingredients and/or cooking process was turning the rinds in the marmalade bitter.   After three attempts, I was ready to throw in my dish towel, apron, whisk, and bowl.

“What about using apricot jam?” my husband suggested.  He has a vested interest in my success.  He is my primary taste-tester.  He does a lot of bowl-drying and putting kitchen things away so he doesn’t want to work in vain.  And, finally…well, need I tell you that a happy partner is a much, much more pleasant person to live with?

I used the jam and kept the notion of adding chopped orange.  “Very good,” the spouse announced so I bring you…ta-da!

Printer-friendly recipe

Makes a loaf with 8 slices (could also be made as squares or muffins)


  • ½ cup white rice flour
  • ½ cup quinoa flour
  • ¼ cup tapioca starch
  • ¼ cup potato starch
  • ½ cup sweetener (Note: Weight Watcher points for this recipe are based on the use of artificial sugar.)
  • 1½ tsp. baking powder
  • ½ tsp. xanthan gum
  • ½ tsp. salt
  • 2 clementines (or 1 orange), peeled, pitted, and segmented
  • ½ cup liquid egg replacement (2 eggs)
  • ¼ cup no-sugar apricot jam
  • ¼-½ cup unsweetened soy milk (I only needed ¼ cup, but I find that not all alternative flours are created equal)
  • 6 tbsp. unsweetened applesauce
  • 2 tbsp. oil
  • Cooking spray


  1. In a medium bowl, whisk together all dry ingredients: flours, starches, sugar, baking powder, xanthan gum, and salt.
  2. Chop clementine segments in a blender until lumpy.
  3. In a large bowl, put the chopped orange and whisk in the other liquid ingredients: egg, jam, milk, applesauce, and oil.
  4. Add dry ingredients in thirds to liquid ingredients, mixing well after each addition.
  5. Spray an 9″ x 5″ loaf pan with cooking spray.
  6. Pour batter into pan.  If top needs to be smoothed out, spread with wet fingers.
  7. Bake at 350o F oven for 50-60 minutes or until sides are pulling away from the pan and a knife inserted in the center comes out clean.

For Weight Watchers: Each slice is worth 3 points on the Points plan and 4 points on the PointsPlus plan.

(Adapted from “Marmalade Cake” in Lucy’s Kitchen by Lucy Waverman.)

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