Raspberry Quick Bread
We all know the classic continental breakfast in hotels – muffins, pastries, fresh fruit, cereals – most of which is off-limits to people who are gluten-free. So, I say we create our own continental breakfast with this delightful Rasberry Quick Bread recipe. All you need is a fresh apple or banana on the side and a hot cup of coffee or tea and you’ve got yourself a brighter morning!
- 2 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum (see notes)
- 1 cup granulated sugar
- 2 teaspoons aluminum-free baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 1 pint fresh raspberries
- 2 large eggs - room temperature
- ⅔ cup buttermilk, room temperature (see notes)
- ⅓ cup avocado oil (or neutral oil of choice)
- 1 teaspoon pure vanilla extract
Preheat the oven to 350°F and spray a 5x9-inch loaf pan with gluten-free nonstick cooking spray, then line it with parchment paper.
In a large bowl, whisk together the flour, xanthan gum, sugar, baking powder, baking soda, and salt. Remove 1 tablespoon of the flour mixture and gently toss it with the raspberries in a small bowl, being very careful not to crush them. Then set aside.
In a medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients. Mix until they are just combined, then gently fold in the raspberries.
Transfer the batter to the prepared pan.
Bake for 50-60 minutes or until a cake tester or toothpick inserted in the middle comes out clean. Cool the bread in the pan for 20 minutes, then remove the bread from the pan, remove the parchment paper, and cool on a wire rack.
1. If your flour blend contains xanthan gum, omit what’s called for in the recipe.
2. To make this dairy-free, use unsweetened coconut milk beverage plus 2 teaspoons white vinegar in place of the buttermilk.
3. Store the bread wrapped tightly in plastic wrap at room temperature for up to 3 days. To freeze it, tightly wrap the whole loaf, sliced or unsliced, in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months.
4. This recipe can also be found in The Gluten-Free Quick Breads Cookbook on page 115.
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