This bread. Gah. I’ve made it four or five times and each time it’s such a hit. You know what my sweet grandson said the other day when I made it for him?
[This is so cute. Brace yourself so you don’t tip over.]
He said “Lolli, this bread is so good even God would love it!”
And he said it *so* matter-of-factly, like that was the pinnacle of success. It just added to his cute factor, which is already pretty darn high.
[I mean, yes, God loving it would definitely be the pinnacle of success, because an endorsement by GOD Himself would obviously be the greatest endorsement of all time.]
[Okay, I don’t think the bread is that good, but it’s good enough for us regular people, okay?]
[Pretty sure God does not have to eat gluten-free. Or even eat. Maybe. Not sure about eating, but sure about the gluten-free part.]
[If he does eat, it’s probably because he wants to, not because he has to. Okay, I am done with thinking about this and moving on.]
I melted into a puddle of goo right there when he said that. I am not strong when it comes to my grands, people. I am weak and melty.
This bread is tender and cake-like and sweet and beautiful and you would hardly believe it’s gluten-free.
One thing before I give you my notes. I have tried several gluten-free flours over the last year or so, and the one I keep coming back to is Bob’s Red Mill 1 to 1 Baking Flour. Bob’s Red Mill does not know who I am, so that is my honest opinion, for what it’s worth.
–The batter will be very thick.
–I used fresh berries, but I have used frozen with equal results.
–The glaze can be adjusted by thinning out with water or milk if needed, or adding powdered sugar to make it thicker.
–Let it cool all the way before slicing.
–This freezes well.
–Do not over bake, bake just until toothpick inserted in center comes out clean.
- 2 cups gluten-free baking flour (with xantham gum, I suggest Bob’s Red Mill Gluten Free 1-to-1
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup buttermilk
- The juice and zest of one lemon
- 1 cup blueberries, fresh or frozen (I used frozen)
- 1 cup chopped strawberries, fresh or frozen (thaw just a tiny bit to chop them)
- The juice and zest of 1 lemon
- ⅓-1/2 cup powdered sugar
- Preheat oven to 375 degrees. Spray a bread pan with nonstick cooking spray.
- Stir together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream together butter and sugar until light and fluffy, Add eggs, one at a time, beating well after
- each addition. Add vanilla and beat again.
- Add half the flour mixture to the butter mixture and beat until just blended. Beat in buttermilk
- and the juice and zest of one lemon, then add remaining flour mixture and beat until blended.
- Gently fold in the blueberries and strawberries by hand. Spread into baking pan.
- Bake for 1 hour or until top is golden brown and toothpick inserted in center comes out clean.
- Cool for 10 minutes in pan, then remove from pan and place upright on wire rack.
- Make the glaze: Whisk the lemon juice and zest with the powdered sugar together until smooth.
- Drizzle each the top of the bread with glaze, letting it run down the sides.
- Let cool completely before cutting.
- *If glaze is too thick, whisk in a couple of drops of water or milk; if too thin, whisk in a teaspoon
- or two of powered sugar until desired consistency.