A sweet bread with a soft crumb drizzled in a thick, lemony-sweet glaze. Perfect for breakfast, brunch or just a delicious snack. This citrus confection is free of: gluten, dairy, egg, soy, peanut & tree nuts; top-8-free; and vegan too!
Confession: I’m not usually a lemon dessert fan…that is, until I’m pregnant. Then, it’s like bring on the lemon flavored EVERYTHING.
I’ll of course take this over all of the other crazy pregnancy cravings that I’ve heard of. An awesome lemon bread is far preferred over ice cream and pickles. Thank goodness I’ve never had anything crazier! (Knocking on wood since I’m only halfway through this one, and it’s my first girl–so I’ve heard it can change…I’ll keep you posted!)
If you can combine my recent love of lemons and then add carbs to it, could it get any better??!
Well, I guess if you smother it in a thick, sweet, frosting-like glaze then yes, it can get better.
I’ve been looking forward to adapting this recipe, and it did not disappoint. The edges were slightly crisp, the inside bread soft and moist, and the lemon flavor was on point. The mixture of the extract, which helped buoy up the lemon zest and lemon juice made it JUST right.
As you can see, I went ultra thick with my glaze, but you could do it as runny or thick as you like by adding more or less rice milk. (Coconut milk would also do.)
One of the best things about sweet breads is that you can get away with having them whenever. For breakfast…of course! For brunch…duh. For an after-school snack…always. For a dessert…you bet. For a midnight snack…why not? There really is no bad time to have a sweet bread…ever! Pregnant or not!
OK…while we’re on the confession train, I have one more thing to admit to. I made this bread while my toddler was sleeping. He, like me, loves all things carbs so I know he would have loved this. But, I put a towel over it after photographing it–and I NEVER told him I made it. He has no idea this beauty exists in our kitchen. I feel so mean. I promise to let him have some tomorrow. It was just too good to share at the moment–that and we had errands to run as soon as he got up. At least…that’s what I’m telling my guilty mom brain!
While it’s still winter and cold, be sure you add this to your list of weekend baking goals. You’ll be so glad you did! And, be sure to share it with your family, unlike me!
- 1 and ½ cups gluten-free flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 3 flax eggs (3 Tablespoons ground flax seed mixed with 7 and ½ Tablespoons of warm water)
- 1 cup sugar
- 2 Tablespoons coconut oil, softened
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- ⅓ cup lemon juice
- ½ cup canola oil
- zest of one large lemon
- 1 cup powdered sugar
- 2-3 Tablespoons rice milk
- ½ teaspoon lemon extract
- For the cake:
- Preheat oven to 350 degrees F. Grease a loaf pan well and set it aside.
- Whisk together flour, baking soda, baking powder, xanthan, sugar and salt in a large bowl.
- In a blender, pulse together the flax eggs, coconut oil, vanilla extract, lemon extract, lemon juice, lemon zest, and canola oil until blended. The reason I do this is to make the ground flax seed as incorporated and small as possible. If you decide to not use a blender, the flax seeds will be more noticeable in the finished product.
- Pour the wet ingredients into the dry ingredients and blend until smooth.
- Pour into the greased loaf pan and bake for 45-50 minutes or until a toothpick entered in the middle of the loaf comes out clean. Remove from oven and cool on a wire rack.
- For Glaze
- While the bread is cooling, add one Tablespoon of rice milk at a time to the rest of the glaze ingredients until you have the consistency you want. Once the bread is fully cooled, pour or drizzle over the loaf.
Adapted from: The 36th Avenue