This aromatic loaf is the perfect canvas to build any type of sandwich, whether you're in the mood for something sweet (pb&j) or something savory (chicken salad), and could even be used to make french toast!
Honey Bread
Yield: 1 loaf
Ingredients
- 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp cinnamon
- 1 Tbsp instant coffee
- 1/2 cup boiling water
- 1/3 cup oil (or 2 oz tub of Gerber 1st Foods Prunes)
- 1 1/2 cups honey
- 3 eggs, room temperature
Directions
- Preheat oven to 325°F. Grease loaf pan with nonstick cooking spray, line with parchment paper, and grease with nonstick cooking spray again; set aside.
- In stand mixer fitted with paddle attachment, combine flour, baking powder, baking soda, and cinnamon; set aside.
- Mix instant coffee with boiling water; add to flour mixture.
- Blend in oil, honey, and eggs.
- Pour batter into prepared pan.
- Cover loosely with tin foil (to prevent over browning) and bake 30 minutes.
- Remove tin foil and cook additional 30-40 minutes, or until toothpick inserted near center comes out clean.
- Allow to cool in pan for 10 minutes, then lift from pan, discard parchment, and transfer to wire rack to cool completely.
- Store wrapped in plastic wrap and then aluminum foil to keep fresh.
Recipe adapted from Nature Nate's.
