This bread can be made up to three days ahead and stored at room temperature. To make this bread vegan, use coconut butter in place of butter. Stir coconut butter before using, and spoon it into a measuring cup. Note: Bread made with coconut butter won’t rise as well as bread made with butter.
Blueberry Citrus Bread
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Ingredients
- ½ cup tapioca flour
- ½ cup cornmeal
- ½ cup fine almond flour
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 3 eggs room temperature
- ½ cup butter melted
- ½ cup agave syrup
- ¼ cup fresh orange juice room temperature
- 2 teaspoons natural lemon-orange or lemon flavoring
- ¼ teaspoon orange zest
- ¾ cup fresh blueberries
Instructions
- Preheat oven to 350°. Mist bottom and sides of an 8½×4½×2½-inch loaf pan with nonstick spray, and dust with tapioca flour.
- In a large bowl, combine ½ cup tapioca flour, cornmeal, almond flour, baking powder, xanthan gum, ground ginger and salt; set aside.
- In a separate bowl, beat together eggs, melted butter, agave syrup, orange juice, citrus flavoring and zest. Add dry ingredients to wet ingredients, mixing until well blended. Set dough aside to rise for 12 minutes.
- Pour two-thirds of the batter in pan.
- Spread ½ cup blueberries over dough.
- Top with remaining batter and blueberries.
- Bake bread until a toothpick inserted near the center comes out clean, about 45 minutes. Cool bread in pan on a rack for 10 minutes.
- Remove bread from pan; cool another 10 minutes before slicing.
Recipe Notes
Nutrition Facts
Blueberry Citrus Bread
Amount Per Serving
Calories 226
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 6g
30%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 80mg
27%
Sodium 203mg
8%
Total Carbohydrates 24g
8%
Dietary Fiber 2g
8%
Sugars 16g
Protein 7g
14%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1 slice): 226 cal, 10g fat (3g mono, 1g poly, 6g sat), 80mg chol, 203mg sodium, 24g carb (2g fiber, 16g sugars), 7g protein
