Gluten Free Bread: Cherry Loaf

It’s February already and time for making goodies in all shades of pink and red. This gluten free bread can be served as a sweet breakfast treat or as part of a dessert. It has a pretty pink glaze and fun perky bits of cherries in every slice.

Preparation :

Preheat the oven to 350 degrees. Line an 8×4 or a 9×5 bread pan with parchment paper strip. No need to grease.
In a large bowl, add the shortening and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat in well.

Place the gluten free flour, xanthan gum (if using), baking soda, baking powder and salt in a large bowl. Whisk together.
Add ½ the flour mix to the eggs and mix well. Add ½ the buttermilk and mix well. Finish off with the rest of the flour mix and then the buttermilk. Fold in the chopped cherries.

Pour into your prepared pan and bake for 45 to 55 minutes. If your bread is getting too brown on the top, place a piece of aluminum foil over the bread loaf pan during the last 15 minutes. Test with a toothpick to make sure it is completely cooked in the center.

Allow bread to cool in the pan for 10 minutes. Remove the bread by pulling up on the ends of the parchment paper and then place on a wire rack to cool. Remove the paper after 20 minutes and cool completely.
Store tightly wrapped in the refrigerator. Will keep for 3 to 4 days. Makes 1 loaf.

Cherry Glaze:
Mix 2 Tbsp. of the reserved cherry juice to 1 cup of powdered sugar, stirring together. If it is too stiff, add a little more juice, if too runny add a little more sugar. You can also add 1 tsp. of vanilla as well. Spread on the loaf. You could also give this loaf a chocolate glaze to compliment the cherry flavor. Just depends on how you want to serve it.

Kathy
P.S. Leave some comments on this post and tell me what you think.
Thanks!