Orange Breakfast Bread

Preheat oven to 350°F (175°C) and grease a 9-inch loaf pan with oil or cooking spray.

Whisk together buttermilk, applesauce, frozen orange juice concentrate, honey, eggs, and olive oil in a large mixing bowl until smooth and well combined.

In a separate bowl, combine rice flour, xanthan gum, baking powder, baking soda, and salt, stirring with a whisk to distribute the leavening agents evenly.

Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix, then gently fold in the grated orange peel.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 45 minutes, or until a toothpick inserted into the center comes out clean or with only moist crumbs.

Remove the bread from the oven and let it cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

While the bread cools, prepare the glaze by whisking confectioners sugar with orange juice until smooth and pourable.

Drizzle the orange glaze over the cooled bread, allowing it to run down the sides naturally.