Gluten Free Blueberry Bread
A sweet, homespun bake that’ll make your mouth happy, this Gluten Free Blueberry Bread is just right for a snack or even for a quick breakfast idea. Easy to make, and totally gluten free!
Servings: 9
Ingredients
- 2 cups gluten free flour
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 1/2 cups fresh blueberries
- 1 large egg
- 1 cups coconut sugar
- ¼ cup unsalted butter cubed and softened
- 1/4 cup lemon juice
- ½ cup non dairy milk I used almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Walnut topping (optional):
- 1/4 cup 4 tablespoons unsalted butter
- 1/4 cup packed dark brown sugar
- ½ teaspoon cinnamon
- 1/2 cup walnuts chopped
Instructions
- Preheat the oven to 350°F. Line 9” x 5” loaf pan with parchment paper and spray with baking spray or butter lightly.
- In a medium bowl add flour, salt, baking powder, baking soda, and blueberries, toss to coat blueberries and combine ingredients.
- With an electric mixer on medium speed, beat egg and sugar until blended. Add butter and blend. Then add vanilla, almond extract, lemon juice and milk.
- Once batter is evenly blended, lower the mixer speed to low and slowly add in the flour and blueberry mixture. The batter will be quite thick.
- Spread gently into the prepared pan.
- Melt the butter in a large sauté pan over medium heat. Add the sugar and stir. Add the walnuts and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated with the butter and sugar. Spread over the blueberry bread batter.
- Bake for 30 minutes. Then tent the bread with foil to prevent the bread from over browning. Cook for an additional 30 minutes or until a cake tester comes out clean.
- Cool for 20 minutes then run a knife around the inside edge of the pan and remove the bread. Cool for an hour before serving.
Notes
- Storing and Freezing: Store this bread unsliced in an airtight container in the refrigerator for up to 4 days, or in the freezer for several months.
- Flour: Making your own gluten-free flour blend is great, but be sure that it works as a 1:1 flour substitute if you are using it in this recipe. That usually means including xanthan gum to give the bread a little bit of elasticity. 1:1 commercial blends usually work really well, too.
- Blueberries: I like to use fresh blueberries when they are in season, but you can also bake this using frozen blueberries. Use them frozen - there’s no need to thaw them first.
- Walnuts: The combination of blueberries and walnuts is simply delicious, but if you don’t have walnuts, I recommend using pecans instead. They have a similarly soft-yet-crunchy texture. If you’d rather use almonds, go with sliced or slivered almonds for the closest texture match.
- Resting: Quick breads that are gluten free often benefit from a good long rest time after they are baked. This one definitely fits in that category! Be sure to let it rest and cool for at least one hour (several hours is even better) after baking. That will give it time to firm up and become slice-able.