Gluten Free Steamed Apricot Bread
Discover the cozy indulgence of Gluten-Free Steamed Apricot Bread, a tender, moist loaf bursting with the natural sweetness of dried apricots and the warm spices of cinnamon and nutmeg. This unique recipe swaps traditional baking for an aromatic steaming method, creating a luscious texture that’s perfect for anyone avoiding gluten. Sweetened with brown sugar and applesauce and optionally studded with crunchy walnuts or pecans, this bread is a wholesome treat for breakfast, afternoon tea, or dessert. Simple to prepare and gluten-free, this steamed bread will quickly become a go-to for anyone seeking a healthier, flavorful twist on classic comfort food.
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Recipe Information
Ingredients
- 1 cup Dried apricots
- 1 cup Boiling water
- 1.5 cups Gluten-free all-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 0.75 cup Brown sugar
- 0.5 cup Unsweetened applesauce
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Place the dried apricots in a bowl and pour 1 cup of boiling water over them. Let them soak for 15 minutes, then drain and chop into small pieces. Set aside.
In a medium mixing bowl, whisk together the gluten-free all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, combine the brown sugar, applesauce, eggs, and vanilla extract. Use a whisk or hand mixer to beat until smooth and well incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the chopped apricots and chopped nuts (if using) to distribute them evenly throughout the batter.
Grease a 6-cup capacity heatproof pudding mold or loaf pan. Pour the batter into the prepared mold and cover tightly with aluminum foil.
Fill a large pot with 2 inches of water and place a steaming rack or trivet inside. Bring the water to a boil, then reduce the heat to medium to maintain a gentle simmer.
Carefully place the covered mold on the steaming rack. Cover the pot with a lid, ensuring it fits tightly to trap steam.
Steam the bread for 90 minutes, checking occasionally to ensure the water level does not drop too low. Add more boiling water as needed.
After 90 minutes, carefully remove the mold from the pot using oven mitts. Let it cool for 10 minutes, then remove the foil and turn the bread out onto a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2620 mg | 114% | |
| Total Carbohydrate | 340.4 g | 124% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 154.5 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 277 mg | 21% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1499 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
