Gluten-Free Lemony Apricot & Sour Cherry Bread

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Cook time: 55 mins
Calories: 226

Gluten-Free Lemony Apricot & Sour Cherry Bread

Photography by Beth Hillson

A real treat for quick bread lovers, this gluten-free loaf is slightly sweet with a hint of tartness. For flavor variation, switch out the apricots and cherries (either or both) for other dried fruit, such as cranberries, raisins or chopped figs. This gluten-free bread can be frozen; make a double batch and save one for company. It can be made with egg replacement; see instructions below.

2 cups Beth’s Gluten-Free Quick Bread Flour Blend, divided
2 teaspoons finely grated lemon peel
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 large egg
1 cup milk of choice
⅓ cup melted butter or vegetable oil
1 teaspoon pure vanilla extract
½ cup halved dried sour cherries (about 40 cherries)
½ cup coarsely chopped dried apricots* (about 8 plump apricots)

Lemon Glaze

½ cup sifted confectioners’ sugar
1 teaspoon finely grated lemon peel
1-2 teaspoons lemon juice

1. Preheat oven to 350°F. Grease a 9x5x3-inch loaf pan.

2. In a small bowl, combine 2 tablespoons flour blend with lemon peel.

3. In a large bowl, stir together remaining flour blend, sugar, baking powder and baking soda. Add lemon peel and toss to combine.

4. In a medium bowl, combine egg, milk, melted butter and vanilla. Stir in cherries and apricots.

5. Add egg mixture to flour mixture and stir just until moistened.

6. Spoon batter into prepared pan.

7. Place in preheated oven and bake 50 to 55 minutes or until a toothpick inserted near the center comes out clean.

8. Let cool in pan on a wire rack 10 minutes. Remove from pan and let cool completely on a wire rack. Wrap and store overnight at room temperature before serving.

9. To make Lemon Glaze, combine confectioners’ sugar and lemon peel in a small bowl. Stir in enough lemon juice to make a smooth, creamy glaze of drizzling consistency. Drizzle glaze over the loaf just before serving.

Loaf yields 14 slices. Each slice with glaze contains 226 calories, 6g total fat, 3g saturated fat, 0g trans fat, 28mg cholesterol, 225mg sodium, 41g carbohydrate, 2g fiber, 23g sugars, 3g protein, 27Est GL.
Egg-Free

For Egg-Free Lemony Apricot & Sour Cherry Bread, omit 1 egg. Reduce butter to 3 tablespoons. Combine 1 tablespoon flax meal with 2 tablespoons hot water to make flax gel. Let cool. Add 1 tablespoon cornstarch or arrowroot powder to milk. Add this and flax gel to other wet ingredients in step 4 and blend. Add fruit after all ingredients are mixed in step 5.

Beth’s Gluten-Free Quick Bread Flour Blend

MAKES 3 CUPS

Certain flours are interchangeable in a flour blend with varying effects. Cornstarch produces a lighter quick bread and potato starch delivers a chewier texture. Choose based on your preference, food sensitivities and what’s in your pantry.

1 cup sorghum flour (or corn flour or brown rice flour)
¾ cup rice flour (or buckwheat flour)
¾ cup cornstarch (or potato starch or tapioca/starch flour)
½ cup amaranth flour (or quinoa flour, buckwheat flour or millet flour)
2½ teaspoons xanthan gum
1¼ teaspoons salt

1. Blend ingredients together. Store in an airtight container in the refrigerator.

Each cup contains 515 calories, 4g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 975mg sodium, 109g carbohydrate, 7g fiber, 0g sugars, 10g protein, 73Est GL.
Yields 14 slices

Ingredients

  • 2 cups Beth’s Gluten-Free Quick Bread Flour Blend, divided
  • 2 teaspoons finely grated lemon peel
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1 cup milk of choice
  • ? cup melted butter or vegetable oil
  • 1 teaspoon pure vanilla extract
  • ½ cup halved dried sour cherries (about 40 cherries)
  • ½ cup coarsely chopped dried apricots* (about 8 plump apricots)
  • Lemon Glaze
  • ½ cup sifted confectioners’ sugar
  • 1 teaspoon finely grated lemon peel
  • 1-2 teaspoons lemon juice

Directions

11. Preheat oven to 350°F. Grease a 9x5x3-inch loaf pan.

2

32. In a small bowl, combine 2 tablespoons flour blend with lemon peel.

4

53. In a large bowl, stir together remaining flour blend, sugar, baking powder and baking soda. Add lemon peel and toss to combine.

6

74. In a medium bowl, combine egg, milk, melted butter and vanilla. Stir in cherries and apricots.

8

95. Add egg mixture to flour mixture and stir just until moistened.

10

116. Spoon batter into prepared pan.

12

137. Place in preheated oven and bake 50 to 55 minutes or until a toothpick inserted near the center comes out clean.

14

158. Let cool in pan on a wire rack 10 minutes. Remove from pan and let cool completely on a wire rack. Wrap and store overnight at room temperature before serving.

16

179. To make Lemon Glaze, combine confectioners’ sugar and lemon peel in a small bowl. Stir in enough lemon juice to make a smooth, creamy glaze of drizzling consistency. Drizzle glaze over the loaf just before serving.

1 slice contains 226 calories, 6g total fat, 3g saturated fat, 0g trans fat, 28mg cholesterol, sodium, 41g carbohydrates, 2g fiber, 23g sugars, 3g protein.