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Recipes for this popular tea bread are handed down through the generations. Here's a healthy, gluten-free loaf everyone can enjoy.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
9 mins
total:
2 hrs 29 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 6 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine sugar and next 4 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.

  • Pour batter into an 8 x 4-inch loaf pan coated with cooking spray; smooth top with a spatula. Bake at 350° for 1 hour and 5 minutes or until very firm to the touch. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Source

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook

Nutrition Facts

183 calories; fat 8.2g; saturated fat 0.8g; mono fat 4.9g; poly fat 2.2g; protein 2.2g; carbohydrates 26g; fiber 1.1g; cholesterol 23mg; iron 0.4mg; sodium 178mg; calcium 21mg.
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