https://youtube.com/watch?v=U9YxGsuPG3I%22+allowfullscreen%3E%3C

Blueberry-Lemon Quick Bread (Gluten-Free)

Clock Icon 1 hour, 5 mins |
Servings: 12 |
Prep: 10 mins |
Cook: 55 mins

https://youtube.com/watch?v=U9YxGsuPG3I%22+allowfullscreen%3E%3C

Blueberry-Lemon Quick Bread (Gluten-Free)

Clock Icon 1 hour, 5 mins
Servings: 12
Prep: 10 mins
Cook: 55 mins

Blueberry-Lemon Quick Bread (Gluten-Free)

Clock Icon 1 hour, 5 mins
Servings: 12
Prep: 10 mins
Cook: 55 mins

Ingredients

Ingredients

  • 3/4 cup (175 mL) EACH yellow pea flour, brown rice flour blend
  • 3/4 cup (175 mL) sugar, plus 1 Tbsp (15 mL) for topping
  • 1 Tbsp (15 mL) baking powder
  • 1 tsp (5 mL) xanthan gum
  • 3/4 tsp (4 mL) table salt
  • 1 cup (250 mL) milk of choice, room temperature
  • 1/2 cup (125 mL) canola oil
  • 1 tsp (5 mL) vanilla
  • 2 large eggs, room temperature
  • 3 tsp (15 mL) lemon zest, divided
  • 1 cup (250 mL) blueberries, fresh or frozen
  • 1/2 cup (125 mL) sliced almonds, plus 1 Tbsp (15 mL) for topping

Method

  1. Preheat oven to 375°F/190°C.
  2. Generously grease 8×4 inch nonstick metal loaf pan.
  3. In medium mixing bowl, whisk together yellow pea flour, flour blend, sugar, baking powder, xanthan gum and salt.
  4. With electric mixer on low speed, beat in milk, oil, vanilla, eggs and 2 tsp (10 mL) lemon zest until batter thickens slightly, about 30 seconds.
  5. Mix in blueberries and almonds.
  6. Spread batter evenly in pan.
  7. Combine remaining sugar, lemon zest and almonds; press on top of bread.
  8. Let stand for 10 minutes.
  9. Bake until loaf browns and a toothpick inserted into the centre comes out clean, about 55-60 minutes.
  10. Lay foil over loaf after first 20-30 minutes to prevent over-browning.
  11. Cool bread in pan for 10 minutes, then on wire rack.