Gluten-Free Fruit & Nut Bread

A moist, flavorful gluten-free fruit and nut bread featuring toasted almonds, cranberries, raisins, and apricots, lightly sweetened and lightly zested with orange for a wholesome treat.

Recipe Information

Total Time:

Yield:

2 loaves, 28 slices

Ingredients

½ cup slivered almonds

3 cups Gluten-Free Flour Blend

½ cup granulated sugar

1 tablespoon instant dry yeast (not active dry yeast)

2 teaspoons salt

2 teaspoons xanthan gum

1 teaspoon grated orange zest

¾ cup dried cranberries, golden raisins, and/or snipped dried apricots

2 whole large eggs

2 large egg yolks

⅓ cup canola oil

1¾ cups sparkling water

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Directions

Preheat oven to 350°F. Spread almonds on a baking sheet; bake for 5 to 10 minutes or until lightly toasted. Set aside. Grease bottoms and ½ inch up sides of two 8½×4½-inch loaf pans; set aside.
In a large bowl, combine Gluten-Free Flour Blend, sugar, yeast, salt, xanthan gum and orange zest. Stir in almonds and dried fruit. In a medium bowl, whisk together eggs, egg yolks, oil and sparkling water.
Using a wooden spoon, stir egg mixture into flour mixture until well combined. Continue stirring for 4 minutes or until mixture begins to stiffen. Spoon mixture into prepared pans, spreading evenly. Cover and let rise in a warm place until double (1 hour).
Preheat oven to 325°F. Bake loaves for 30 minutes or until tops are golden. Cool in pans on a wire rack for 10 minutes. Remove bread from pans and cool completely on a wire rack.