Raspberry Swirl Orange Loaf

1 Sep


This sunny, citrusy loaf is for early mornings. Specifically, it’s for Fridays. You see, it’s hard enough resisting treats at work on a normal day, but on Fridays I’m greeted by at least three or four flavors of sweet rolls waiting to be taste-tested. There’s always a cinnamon roll, a pecan-topped sticky bun, sometimes a chocolate roll, all with a knife sitting by them for cutting and sampling. And then there’s my favorite– a raspberry-jam-filled roll topped with a tangy orange glaze that I find irresistible. It whispers to me, I swear it does!


Well, this Raspberry Swirl Orange Loaf is my defense and my reward for resisting temptation. It’s a tantalizing indulgence in its own right. Tender and moist, sweet and fragrant, it’s a perfect pick-me-up for long work days. I brought slices of this loaf to work and it was quickly devoured by all. No one you serve this to will ever guess it’s grain free, dairy free and refined sugar free! It’s as good as (if not better than!) any decadent coffeehouse treat. This loaf will get gobbled up without so much as a crumb left behind!


This recipe is a great foundation for a variety of flavor combinations. Try it with cherry or strawberry jam. Switch up the orange for lemon and pair it with blueberry or black currant. The wonderful thing about using jam is you can enjoy the flavors of summer all year round. I know I’ll be baking up loaves of this in the winter to cut through the gray gloom!

Raspberry Swirl Orange Loaf

© Copyright 2013 Carly Sullivan, The Lucky Clover Kitchen

Yield: 1 loaf, 10-12 servings


  • 2 1/4 cups almond flour
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 orange
  • 1/3 cup + 2 Tbsp honey, divided
  • 1/3 cup light olive oil
  • 4 eggs
  • 1/2 cup raspberry jam (no sugar or fruit-juice-sweetened preferred)
  • 1/4 cup sliced almonds (optional)


  1. Preheat the oven to 350°F. Lightly grease a standard 1-lb loaf pan and line with parchment paper.
  2. In a large mixing bowl or stand mixer, combine the almond flour, salt, baking soda, and cream of tartar. Zest the orange with a microplane and add the zest to the dry ingredients.
  3. In a smaller bowl, whisk together 1/3 cup honey, olive oil, and eggs. Juice the orange and reserve 2 Tbsp juice in a separate small bowl. Add the remaining juice (1/4-1/3 cup) to the wet ingredients.
  4. Add the wet ingredients to the dry ingredients and mix to combine.
  5. Pour halve the batter into the loaf pan. Dollop half of the jam over the batter and use a knife to gently swirl it in. Pour the remaining batter on top, followed by the rest of the jam and swirl again. Top with the sliced almonds (if using).
  6. Bake the loaf for 30 minutes, then tent with foil and bake an additional 15-20 minutes until a toothpick inserted in the center comes out clean. Let cool.
  7. Meanwhile, whisk together 2 Tbsp honey with the reserved 2 Tbsp orange juice. Brush the glaze over the loaf while still warm in the pan. Let cool at least 15 minutes before removing from the pan to cool completely. Slice, serve, and enjoy!



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