My mother in law, Anita, has the most amazing citrus trees growing in her own yard within California. She grows from oranges to kaffir limes and Meyer lemons. Her entire backyard is simply a citrus smorgasbord! Once we visit visit, she transmits us home loaded lower with big bags of all the beautiful citrus fruits she grows so we spend the following couple of days taking in all the amazing flavors and aromas.
A week ago Anita loaded our bags with Meyer lemons the very first time this year! I had been so excited to obtain home and in to the kitchen, my mind was swimming with potential options on their behalf. Maybe a simple skillet cake or perhaps a pan of Meyer lemon bars. Meyer lemon curd entered my thoughts too, because what is preferable to slathering exactly what comes from your kitchen with sweet, tangy lemon curd? Nothing, I say to you! Then once we were merging to the 405 freeway it struck me, the right vessel for individuals Meyer lemons would be a quick bread. Think Starbucks lemon loaf kicked up a notch making gluten-free for people to savor. You beside me?
You may be believing that gluten-free bread couldn’t often be as tasty as the real thing gluten-filled version. I guarantee it may be! Gluten-free quick breads are pretty simple to make and scrumptious if you use the best flour. I love to keep top quality all-purpose gluten-free flour like Better Batter. Cup 4 Cup. or King Arthur on hands for recipes such as this. They're virtually interchangeable with regular all-purpose flour and convey a delightfully moist bread which has a great texture and crumb. No fuss, no blending flours and starches. with no worrying it won’t come out perfect each time.
When you're buying Meyer lemons, search for fruits which are plump and deeply yellow throughout. If you notice any hint of eco-friendly, the lemons they are under-ripe. The fruit ought to be firm but give under slight pressure and really should feel a bit heavy for his or her size. They'll smell sweet and floral, like orange blossomstotally intoxicating in my opinion. Meyer lemons aren't true lemons, but thought to be a mix from a lemon along with a mandarin orange, causing them to be sweeter than regular lemons. If you're able to’t find Meyer lemons, don’t fret. You can just substitute regular fresh lemon juice and zest within this recipe just expect the taste to become more tart than should you used Meyer lemons.
Meyer Lemon Poppy Seed Bread
Prep Time: fifteen minutes
Prepare Time: 55 minutes
Total Time: one hour, ten minutes
Yield: 1 large loaf (about 10 slices)
This gluten-free Meyer Lemon Poppy Seed bread is ideal for a weekend breakfast, brunch, or perhaps dessert! If Meyer lemons aren't available, you can utilize a normal lemon rather.
- 2 cups gluten-free all-purpose flour. plus two tablespoons for dusting the pan
- 3/4 cup granulated sugar
- 1 tablespoon baking powder (see note)
- 3/4 teaspoon kosher salt
- 4 teaspoons poppy seeds
- 1 cup unsweetened almond milk or refrigerated coconut milk (not the canned kind!)
- 2 large eggs, at 70 degrees
- 1 teaspoon vanilla flavoring (see note)
- 1 tablespoon Meyer lemon zest
- 1/2 cup unsalted butter, melted and cooled slightly, plus 1 tablespoon for greasing the pan
For that glaze (optional)
- Preheat the oven to 350°F. Butter and flour the underside and sides of the 9 x 5-inch loaf pan, tapping out any excess flour.
- Inside a large bowl, combine the flour, sugar, baking powder, salt, and poppy seeds. Whisk until well-combined.
- Inside a medium-sized mixing bowl, whisk together the milk, eggs, vanilla, and lemon zest.
- Pour the wet ingredients within the dry ingredients and add some melted butter. Lightly fold having a silicone spatula until all the ingredients are incorporated.
- Scrape the batter in to the prepared pan, smoothing the very best using the spatula.
- Bake, rotating the pan midway with the cooking, before the top is golden brown along with a toothpick placed within the center arrives clean, 50-55 minutes.
- Leave the bread within the pan and let it awesome completely on the wire rack before glazing.
To glaze the bread:
Not every baking powders or vanilla extracts are gluten-free. I personally use Bob's Red Mill baking powder. but Clabber Girl and Rumford baking powders will also be gluten-free. For that vanilla extracts, I personally use McCormick or Nielsen-Massey .