Gluten Free Lemon Bread
Some of you may be familiar with the Starbucks lemon loaf Delightfully lemony and delicious but full of artificial ingredients refined sugars and flour This lemon bread tastes just like it but this is full of wholesome real and good for you ingredients Score
Some of you may be familiar with the Starbucks lemon loaf Delightfully lemony and delicious but full of artificial ingredients refined sugars and flour This lemon bread tastes just like it but this is full of wholesome real and good for you ingredients Score
- Carbohydrate 153.0648 g
- Cholesterol 1116.72 mg
- Fat 101.277600155206 g
- Fiber 31.4980004306138 g
- Protein 36.7302 g
- Saturated Fat 71.8960401342535 g
- Serving Size 1 1 Recipe (829g)
- Sodium 2260.37 mg
- Sugar 121.566799569386 g
- Trans Fat 11.6062000091572 g
- Calories 1641 calories
Step-by-step
- Preheat oven to 350.
- Combine all the lemon bread ingredients in a mixing bowl and mix well.
- Pour into a greased bread pan and bake for 32-45 minutes (mine was perfect at the 35 minute mark, but it may take up to 45 minutes) or until golden on top and middle is cooked through.
- If the top starts to get too brown towards the end of the cooking time, put some foil over the top.
- Let cool.
- To make the lemon glaze: While the lemon loaf is cooking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer.
- Remove from heat and let sit to cool until the lemon loaf is finished cooking and cooling.
- Pour the glaze all over the top of the loaf.
- Refrigerate the loaf at least 30 minutes – 1 hour until both the glaze and the loaf firms up a bit.
- Enjoy! Store leftovers in the refrigerator.
- If you do not feel like making the glaze, you can skip this step (although, I highly recommend taking the few extra minutes and making it – that glaze is soooooo good!). You just need to add the following glaze ingredients directly to the lemon bread mix: honey, lemon zest and juice, and vanilla.
My Gluten-Free Lemon Loaf Adventure: A Taste of Sunshine
As a busy working mom, finding time to bake is a luxury, not a given. But when the craving for something sweet and lemony hit, I knew I had to find a recipe that was both delicious and efficient. I stumbled upon this gluten-free lemon bread recipe, and let me tell you, it was a game-changer. Forget those overly processed lemon loaves from the coffee shops; this recipe uses wholesome ingredients and delivers a burst of sunshine in every bite. The aroma alone is enough to transport you to a sun-drenched lemon grove.
The best part? This recipe is surprisingly easy. I managed to whip it up between school drop-offs and conference calls, proving that even the busiest schedules can accommodate a little homemade happiness. The simple steps made it easy to follow, even with my limited baking experience. The result was a moist, zesty bread that was a huge hit with my family. My kids devoured it for breakfast, and I happily enjoyed a slice with my afternoon tea. The texture was perfect – light and fluffy, not at all dense like some gluten-free recipes can be. And the subtle sweetness, balanced by the tartness of the lemon, made for a truly satisfying treat.
What I loved most about this recipe wasn't just the ease and deliciousness, but also the ability to customize it. I experimented with different types of milk, using almond milk one day and regular dairy milk another, and the results were consistently delightful. The recipe itself is adaptable; you can easily adjust the sweetness or the amount of lemon zest to your liking. The optional glaze is a lovely touch, adding another layer of flavor and visual appeal, though honestly, the bread is so good on its own that the glaze is more of a luxurious bonus. But let me tell you, that glaze adds a whole other dimension of flavor; it's the perfect complement to the zesty lemon bread. The whole process, from mixing to baking to glazing, felt like a mini-escape from my daily routine, a moment of calm amidst the chaos. I highly recommend this recipe to anyone looking for a quick, easy, and incredibly flavorful treat. And if you are pressed for time like me, remember, even a small act of baking can be a powerful act of self-care.
This gluten-free lemon bread is more than just a recipe; it's a reminder to take time for yourself, to savor the simple pleasures, and to enjoy the sweet fruits of your labor (literally!). It’s a testament to the fact that delicious, healthy treats are entirely possible, even amidst a busy lifestyle. It's a recipe I'll be returning to time and time again, a little slice of sunshine in my otherwise hectic schedule. The satisfaction of creating something so delicious and wholesome from scratch is a reward in itself, a small victory that makes all the difference. Whether it’s a quiet Sunday afternoon or a rushed weekday evening, this recipe offers a much-needed dose of comfort and joy. And honestly, who doesn't need a little more sunshine in their day?
Ingredients:
- 6 eggs
- 1/4 tsp salt
- 1/3 cup honey
- 1/4 cup coconut oil or butter, melted
- Zest from 2 lemons
- Juice from 2 lemons plus enough milk to equal 1 cup
- 2/3 cup coconut flour
- 1 heaping teaspoon baking soda
Note: The specific quantities for the glaze ingredients are not provided, so I encourage you to experiment and find your perfect balance.
