Fruity-Pear Citrus Bread
Pears add moisture and flavor to this simple quick bread. You can omit the glaze if you'd like.
INGREDIENTS | YIELDS 1 loaf; Serves 12
- 1½ cups superfine rice flour
- ¼ cup millet flour
- ¼ cup potato-starch flour
- 1 teaspoon xanthan gum
- ½ cup sugar
- 2 teaspoons gluten-free baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon gluten-free vanilla
- ½ cup pureed pears
- 1 teaspoon grated orange zest
- ½ cup orange juice
- ¼ cup vegetable oil
- 3 tablespoons lemon juice
- 1 cup powdered sugar
Preheat oven to 375°F. Spray a 9″ × 5″ loaf pan with nonstick gluten-free cooking spray and set aside.
In large bowl, combine flours, xanthan gum, sugar, baking powder, baking soda, and salt; mix well.
In small bowl, combine vanilla, pears, orange zest, orange juice, and vegetable oil; mix well. Add to dry ingredients and stir just until combined. Pour into prepared pan.
Bake 35–40 minutes, or until bread is golden brown and firm. While bread is baking, combine lemon juice and powdered sugar in small bowl. Drizzle ½ of mixture over bread when it comes out of the oven.
Let bread cool 10 minutes in pan; remove to wire rack. Drizzle with remaining ½ of lemon mixture; cool completely.
Calories: 215.11
Fat: 4.88 grams
Saturated Fat: 0.37 grams
Carbohydrates: 41.85 grams
Sodium: 50.79 mg
Storing Quick Breads
Most quick breads, that is, breads made with baking powder or soda instead of yeast, improve in texture and flavor if allowed to stand over-night at room temperature. Cool the bread completely, then either wrap in plastic wrap or place the bread in a plastic food-storage bag and seal. Quick breads can also be frozen for longer storage.
