Prep Time
20 minutes
Cook Time
55-60 minutes
Serves
8
Ingredients
- 3 cups gluten free flour (Recommended brands Cup 4 Cup or Bob’s Red Mill 1:1)
- 2 ¼ cups sugar
- 3 teaspoons baking powder
- 1 ½ teaspoons salt
- 3 large eggs
- 1 ½ cups coconut milk (Recommended brand – Simple Truth-Kroger)
- 1 cup canola oil
- 1 Tablespoon plus 1 ½ teaspoons poppy seeds
- 3 teaspoons pure almond extract
- 1 ½ teaspoons pure vanilla extract
- Glaze:
- ¾ cup confectioners’ sugar (powdered sugar)
- ¼ cup orange juice – no pulp
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
Steps
Pre-heat oven to 350 °F
Grease 2 – 9×5 inch baking loaf pans with a gluten free oil spray or with Crisco using a paper towel. Dust with a light coating of gluten free flour and tap out excess flour.
Bread Directions:
In a large bowl combine gluten free flour, sugar, baking powder and salt. In a small bowl, whisk together eggs, coconut milk, oil, poppy seeds, almond and vanilla extracts. Combine wet ingredients to dry ingredients and stir just until combined. Do not overmix.
Spoon into greased pans.
Bake for 55-60 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans. Transfer to a wire rack.
Glaze Directions:
Sift confectioners’ sugar to remove any lumps. Using a bowl with a spout, whisk all glaze ingredients until smooth. Pour glaze over warm loaves.
.