Grandma’s Gluten-Free Fruit and Nut Bread
The inspiration for this recipe came from my love of Italian Panettone bread combined with my passion for healthy eating with less refined sugar and grains. Once it came out of the oven however, I could not help but be reminded of grandma’s fruitcake. (Not my grandma – Nanny would not have made fruitcake if her life depended on it! – but someone’s grandma for sure.) This bread is chock full of protein, vitamins, minerals, fiber and heart-healthy fats. You can easily make this bread Paleo by following the substitutions below. A nod to Elana’s Pantry for the inspiration!Ingredients
- 1 ½ C almond flour
- 1 C gluten-free all-purpose baking flour (substitute 1/2 C coconut flour for Paleo)
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2-3 C chopped dried fruits, nuts and seeds of your choice – apricots, figs, dates, cherries, raisins, cranberries, currants, walnuts, pistachios, almonds, pecans, pumpkin seeds and/or chia seeds
5 large organic eggs- 1/3 C butter (substitute liquified coconut oil for Paleo)
- 1/3 C honey
- 1 C whole-milk ricotta or whole-milk or 2% plain greek yogurt (substitute unsweetened apple sauce for Paleo)
- 2 tbsp pure vanilla extract (substitute vanilla powder for Paleo)
- 2 tbsp orange zest or dried orange peel soaked in hot water – I love Penzey’s
- 2 tbsp lemon zest or dried lemon peel soaked in hot water – Also Penzey’s
Optional Glaze
1/2 C 100% tart cherry or pomegranate juice
1/4 C maple syrup
3 tbsp grand marnier liquor (optional)
Instructions
- I
n a stand mixer fitted with the paddle attachment (or a large bowl and a wooden spoon with some serious elbow grease) add liquified coconut oil, eggs, vanilla extract, citrus zests and honey and beat for 2 minutes on medium. - Add ricotta, yogurt or apple sauce and beat for 30 seconds on medium.
- Turn mixer to low and gradually add the almond flour, GF baking flour (or coconut flour), salt, baking soda and baking powder. Mix until combined.
- Stir in dried fruit, nuts and seeds.
- Scoop batter into 3 greased mini loaf pans (I used the disposable paper ones).
- Bake breads at 350° for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- For glaze (if using): simmer all ingredients on medium on the stove to reduce volume by half (about 10 minutes). Pore warm glaze over warm bread while still in the pan and let soak in.
- Cool and serve.
Enjoy!
Grandma’s Fruit and Nut Bread