This is a fun gluten-free bread to serve at breakfast with your first cup of coffee or tea. I also like to make this for potluck gatherings. It tends to complement any and all entree and/or salads others might bring. Be sure to grab a slice for yourself before the others see it on the table.
1¾ cups Bob’s Red Mill Gluten-free All-purpose Baking Flour
½ cup sugar
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon xanthan gum
2 tablespoons whole flax meal
1 tablespoon ground cinnamon
½ cup unsalted butter (softened)
3 large eggs
1 tablespoon Mott’s Natural Apple Juice
2 cups apples (peeled and diced into ½-inch cubes)
Preheat the oven to 350 degrees. Prepare a 9″ x 5″ loaf pan with cooking spray.
Add the flour, sugar, salt, baking powder, xanthan gum, flax meal, and cinnamon to a mixing bowl. Gradually add the butter, mixing at low speed. Mix until the butter is evenly dispersed and the mixture looks crumbly. Add the eggs, juice, and apples.
Beat the mixture at medium speed for 1 to 2 minutes, until the paddle or beaters leave some tracks in the batter. Scrape the bowl, mix for another 15 seconds, and transfer the batter to the prepared pan.
Bake the bread for 65 minutes. Check the color of the top after 40 minutes. If it looks like it is beginning to brown a lot, tent with foil to prevent burning.
Remove the bread from the oven and place the pan on a rack to cool for 20 minutes before slicing.