I love creating gluten-free baked goods, especially when it involves my good ol’ gluten-free blogger buddies. Recently, I joined a few of my favorite gluten-free ladies in a Ratio Rally for the month of April, where our host Silvana Nardone of Silvana’s Kitchen is posting all of our fabulous Quick Bread Recipes. So, be sure to take a look at the other amazing gluten-free quick bread recipes in Silvana’s Gluten-Free Kitchen for some tasty ideas of what to whip up during these Spring-like April days.
This was a fun little recipe to create and took quite a bit of recipe testing to nail down this perfectly moist n’ delicious bread. I’ve never created a bread with fresh apricots and I thought, why not? I purchased a few at the market and came home to slice n’ dice ‘em up, then tossed them with a touch of sweet agave nectar, a pinch of cinnamon and nutmeg and then squared it off with a surprising citrus touch with a bit of fresh orange juice n’ orange zest. Now, here’s where I’ll throw you off, macadamia nuts? You betcha.
I’ve been known to toss my macadamia nuts into my muffins n’ breads n’ cookies with white and dark chocolate, but I thought I’d give ‘em a whirl and pair them with my fresh apricot quick bread. The result? Perfection.
This may be the start of a macadamia n’ fresh fruit rally. So, get ready for some more soon-to-be macadamias poppin’ up in my recipes this Spring. I’ve purchased a large bundle from Whole Foods Market this weekend and it’s goin’ fast.
I’ve been enjoying a slice in the morning with fresh jam, another in the afternoon toasted and crumbled into ‘croutons’ atop my salads and then the final slice after dinner with a nice dollop of warm homemade nut butter.
Can you ask for anything better?
I didn’t think so.
I’m carbo loading.
And I love it.
Bring on the Gluten-Free Carbs.
Bring on the Gluten-Free Quick Bread.
Because this baby is sure to knock your socks off.
Go ahead, slice it up…dice it up.
Whichever way you choose, I know you’ll be bakin’ up another loaf next week.
Trust me on this one.
Have fun, heat up the oven and get ready to put your gluten-free pantry items to work.
So, on this fabulous early April day, whether you’ve got April showers or flowers, slice off a hunk n’ smile.
Because it’s gluten-free after all.
Delish. I’m full and my tiny Manhattan apartment’s open for anyone who’s ready for a slice, hehe…
Gluten-Free Agave Apricot Bread
- 1 cup almond flour
- ¼ cup sugar
- 1/4 tsp. nutmeg
- 1 tsp. cinnamon
- 1/4 tsp. baking soda
- 1 tsp. orange zest
- 1 tsp. orange juice
- 1/4 almond milk
- 2 eggs
- 1 tsp. agave nectar
- 2 fresh apricots, finely chopped (about 1 cup)
- 1/3 cup macadamia nuts, chopped
- Pre-heat oven to 350 degrees F.
- Prepare an 8 1/2” x 5” loaf pan with nonstick baking spray.
- In a large mixing bowl, combine almond flour with sugar, nutmeg, cinnamon, baking soda and orange zest.
- In a medium sized bowl, combine orange juice, almond milk, eggs and agave nectar. Combine wet ingredients with dry ingredients; mix well to combine. Then gently fold in chopped apricots and macadamia nuts.
- Transfer to prepared loaf pan.
- Bake for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven; set aside to cool before serving.
For more Gluten Free Ratio Rally quick bread and muffin recipes be sure to take a looksy at these delicious Gluten-Free Rally Contributors, who are all incredibly talented and amazing. I truly feel so honored to be a part of this circle of bloggie friends.
Mrs. R of Honey from Flinty Rocks made Lemon Lavender Muffins with Lavender Sugar
Alisha of GF Mostly Vegetarian made a Sweet Potato Breakfast Loaf
Amanda of Gluten Free Maui made Classic Banana, Oat, and Pecan Quick Bread
Shauna of Gluten-Free Girl made Lemon Popyseed Bread
Britt of GF In The City made Date & Walnut Bread
Brooke of Bell Wookie made Double Chocolate Cherry Muffins
Caleigh of Gluten Free made Cardamom Banana Bread
Caneel of Mama Me Gluten Free made Peach Poppyseed Bread
Caroline of The G Spot Revolution made Orange Spice Bread with a Vanilla Glaze
Claire of Gluten Freedom made Piña Colada Muffins with Coconut-Rum Glaze and Toasted Coconut
Danna of Sweet Dees Gluten Free made Blood Orange Cardamom Muffins
Elana of Elana’s Pantry made Almond Flour Muffins
Erin of Mysteries Internal made Strawberry Yogurt Muffins
Erin of The Sensitive Epicure made Chocolate Chip & Walnut Muffins with Streusel
Flo of Makanaibio made Gluten-Free Muffins
Gretchen of Kumquat made a Gingerbread Fig Loaf
Irvin of Eat the Love made Meyer Lemon Muffins with Slow-Roasted Balsamic Red Wine Strawberry Jam
Jenn of Jenn Cuisine made Chestnut and Chocolate Quickbread
Karen of Cooking Gluten Free made Gluten-Free Blueberry Muffins
Kate of Kate Alice Cookbook made Raspberry Banana Crumble-Top Muffins
Kate of Gluten Free Gobsmacked made Mocha and Chocolate Chip Muffins
Lauren of Celiac Teen made a Cocoa Quickbread
Lisa of Gluten Free Canteen made Almond Cherry Berry Banana Muffins, Gluten Free
Lisa of With Style and Grace made a Rosemary Lemon Quick Bread
Marla of Family Fresh Cooking made Sweet Strawberry Snack Cakes
Mary Frances of the Gluten Free Cooking School made Cranberry Orange Bread with Cream Cheese Icing
Meaghan of The Wicked Good Vegan made Vegan Gluten-Free Apricot-Orange Bread
Melanie of Mindful Food made Almond Joy Muffins
Nannette of Nannette Raw made Chai Muffins
Robyn of Chocswirl made Brown Butter Apple Spice Muffins with Pecan Nut Streusel
Silvana of Silvana’s Kitchen made Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes
Tara of A Baking Life made Caramelized Banana Bread with Pecan Streusel
Wendy of La Phemme Phoodie made Cheesy Apple Butter Bread with Garlic Powder
Winnie of Healthy Green Kitchen made Banana Bread