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–+ servings
Freshly baked whole orange blender cake in a parchment-lined loaf pan
Jacob Hensley

High-Protein Whole Orange Blender Loaf

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A soft whole orange blender cake baked in a loaf pan with self-rising flour, vanilla protein powder, eggs, milk, maple syrup, and a sugar alternative. Use the entire orange for bold citrus flavor or remove half the peel for a milder loaf.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 25 minutes

Ingredients
  

Whole Orange Blender Loaf
  • 1 medium thin-skinned orange washed, cut into pieces, and seeds removed; use the full peel or discard half the peel for less bitterness
  • 3 large eggs
  • 1 cup granulated cup-for-cup sugar alternative
  • 1/2 cup sugar-free maple syrup or regular maple syrup
  • 8 fluid ounces milk of choice 1 cup
  • 1 teaspoon vanilla extract or to taste
  • 1 1/2 cups self-rising flour approximately 180g
  • 1/2 cup vanilla protein powder approximately 55–60g depending on brand
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • cooking spray for the loaf pan
Optional Orange Glaze
  • 1/2 cup powdered sugar or powdered sugar alternative
  • 1-2 tablespoons fresh orange juice or milk add gradually until thick but pourable

Equipment

Method
 

  1. Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan and line it with parchment paper, leaving enough overhang to lift out the loaf.
  2. Wash and dry the orange thoroughly. Cut off the stem end, cut the orange into approximately eight pieces, and remove all seeds. For a milder loaf, peel half of the orange while keeping all of the fruit.
  3. Add the orange, eggs, sugar alternative, maple syrup, milk, and vanilla to a high-powered blender. Blend until the orange is completely broken down and the mixture looks smooth.
  4. Add the self-rising flour, vanilla protein powder, baking powder, and salt.
  5. Pulse in short bursts just until no dry flour or protein powder remains. If the blender struggles, stop and finish folding with a silicone spatula rather than continuing to blend.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Begin checking at 55 minutes and continue baking in 5-minute increments if needed.
  8. Loosely cover the loaf with foil if the top becomes deeply browned before the center finishes baking.
  9. Let the loaf cool in the pan for 10–15 minutes, then lift it out using the parchment and transfer it to a wire rack. Cool completely before slicing or glazing.
  10. For the optional glaze, whisk the powdered sugar with 1 tablespoon orange juice or milk. Add more liquid a few drops at a time until thick but pourable, then drizzle over the cooled loaf.

Nutrition

Calories: 132kcalCarbohydrates: 19gProtein: 10gFat: 2gFiber: 1g

Notes

Whole Orange Blender Loaf Tips

ORANGE: Use a thin-skinned, seedless orange when possible. Remove every seed before blending.
BITTERNESS: Use the entire peel for the strongest flavor or remove half the peel for a milder loaf.
BLENDING: Blend the orange with the wet ingredients first. Pulse the dry ingredients only until combined to avoid a heavy or rubbery texture.
PROTEIN POWDER: Protein powders vary by brand and can change the finished texture.
DONENESS: Begin checking at 55 minutes and bake until a toothpick inserted into the center comes out clean; the loaf will usually need 55–65 minutes.
COOLING: Let the loaf cool before slicing because the center continues setting as it cools.
GLAZE: Add the glaze only after the loaf has cooled completely. The glaze is not included in the nutrition.
NUTRITION: Using sugar-free maple syrup, fat-free milk, and approximately 60g protein powder, one of ten slices is approximately 132 calories, 10g protein, 19g carbohydrates, and 2g fat.

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