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Gluten-Free Lemon Pecan Bread
Bright, zesty, and incredibly tender, this gluten-free loaf proves you don't need wheat to bake a spectacular treat. A custom blend of alternative flours creates a soft, cake-like crumb that holds up beautifully to crunchy chopped pecans. While the bread is still warm from the oven, you'll drench it in a sweet citrus glaze that soaks right into the top. It's exactly what you want alongside a hot cup of morning coffee.
Equipment
- Oven
- Loaf Pan
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.
- 3Combine the eggs, oil, 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. Getting this wet mixture fully emulsified ensures an even crumb.
- 4Slowly mix the dry flour blend into the wet ingredients, beating until just combined. Overmixing gluten-free flours can make the bread gummy. 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 to prevent over-browning, 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 so it soaks in before slicing.
Notes
- Gluten-free check: Always read ingredient labels to ensure your products are certified gluten-free, as manufacturing practices vary.
- Prep tip: Roll the lemons firmly on the countertop before cutting to help release more juice.
- Zesting: Use a microplane to remove only the yellow outer skin of the lemon. The white pith underneath is bitter and will alter the flavor.
- Storage: Keep the glazed loaf in an airtight container at room temperature for up to 3 days, or freeze unglazed slices for up to 3 months.