Mini Citrus Bread


  • 3 1/2 c. all purpose flour
  • 1 c. whole wheat flour
  • 1 tsp. salt
  • 2 Tbsp. baking powder
  • 1 tsp. cinnamon
  • 1 c. sugar
  • 1 Tbsp. grated orange rind
  • 3/4 c. oil
  • 2 Tbsp. + 1 tsp. vanilla
  • 1 c. fresh orange juice
  • 2 c. soy milk


  • 2 c. powdered sugar
  • 3 Tbsp. fresh orange juice


  1. Whip powdered sugar and 3 tablespoons orange juice together until well mixed. Set aside.
  2. In a medium mixing bowl, combine all purpose flour, whole wheat flour, salt, baking powder, cinnamon and orange rind, reserving a little orange rind for garnish. Mix well.
  3. Make a well in the center and pour in orange juice, oil and vanilla. Stir, adding almond or soy milk a little at a time until a soft dough is formed.
  4. Spray mini loaf pans with oil. Fill with batter until about 3/4 full. Bake at 350 degrees for 20 – 25 minutes, or until a toothpick comes out clean.
  5. Drizzle with frosting and garnish with orange rind. Cool thoroughly before wrapping in bag. Tie with ribbon or raffia.


Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Breads Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.