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Gluten-Free Glazed Lemon-Pecan Bread
This gluten-free lemon and pecan bread delivers bright citrus flavor and a tender crumb. It uses a custom blend of gluten-free flours to achieve the perfect texture without wheat. Crunchy chopped pecans add a satisfying contrast to the soft cake. A sweet and tangy lemon glaze gets drizzled over the warm loaf, soaking into the top for extra moisture. Serve a slice with your morning coffee or as an afternoon treat.
Ingredients
- ½ cup white rice flour
- ½ cup tapioca flour
- ½ cup potato starch
- ¼ cup sweet white sorghum flour
- ¼ cup garbanzo and fava flour
- 1 teaspoon xanthan gum
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup sunflower or canola oil or melted ghee
- ¼ cup almond milk, soymilk or regular milk
- ½ teaspoon cider vinegar
- 1 tablespoon grated lemon peel
- ¼ cup fresh lemon juice
- 2 ⁄ 3 cup granulated sugar
- ½ cup chopped pecans
- 2 tablespoons fresh lemon juice
- 1 cup gluten-free powdered sugar
Instructions
- 1Preheat the oven to 350°F. Coat a 9x5-inch loaf pan with gluten-free cooking spray.
- 2Whisk the white rice flour, tapioca flour, potato starch, sweet white sorghum flour, garbanzo and fava flour, xanthan gum, gluten-free baking powder, baking soda, and salt together in a small bowl. Set the mixture aside.
- 3Combine the eggs, oil (or melted ghee), milk, cider vinegar, grated lemon peel, 1/4 cup of the fresh lemon juice, and granulated sugar in a medium bowl. Beat with an electric mixer on medium speed until completely smooth.
- 4Slowly mix the dry flour blend into the wet ingredients, beating until just combined. Fold in the chopped pecans, then pour the batter into the prepared loaf pan.
- 5Bake for 20 minutes. Drape a piece of parchment paper over the top of the loaf, then continue baking for another 25 minutes until the bread is golden brown. Let it cool in the pan for 10 minutes before transferring to a wire rack.
- 6Whisk the powdered sugar and the remaining 2 tablespoons of fresh lemon juice in a small bowl to make the glaze. Poke holes across the top of the warm loaf with a fork, then pour the glaze evenly over the bread. Serve warm.