Apple & Pecan Tea Bread

Apple & Pecan Tea Bread 1

Recently, we have all been enjoying this tea bread for either breakfast or morning tea. This lightly sweet healthy bread has a wonderful soft and fluffy texture, with its juicy Muscat raisins and apple chunks. The pecans add contrast to the soft fruit, by adding a lovely crunch. Because I’ve used a variety of different gluten free ‘wholemeal’ flours, this bread is also quite filling, compared to using the lighter white flours and starches. Also, if you require a nut-free option, simply omit the pecans.

Apple & Pecan Tea Bread 2

I like to mix things up a bit when it comes to breakfast. I’m not a big fan of cereal and neither are the boys, although they do like my granola. So I tend to make muffins, raw bars, bliss balls, smoothie bowls, breakfast parfaits, as well as different tea breads. Caelan is the fussiest member of our family and he is very finicky about the textures of food, so I’m always relieved when he tries and likes something new. Although he’s not a big fan of dried fruit, he will eat a few and then pick the rest out once he’s had enough.

Once the loaf is completely cool, you can cut it into fairy thick slices and individually wrap each one in plastic wrap before freezing. I am really pleased with how well this fruit loaf turned out, and with how it freezes and defrosts.

All cup measurements are firmly packed, unless specified.

21g (0.7 ounces or 3 tablespoons) quinoa flakes
50g (1.8 ounces or ⅓ cup) sorghum flour
50g (1.8 ounces or ⅓ cup) millet flour
50g (1.8 ounces or ⅓ cup) buckwheat flour
49g (1.7 ounces or ⅓ cup) potato starch
25g (0.9 ounces or 1 tablespoons plus 1½ teaspoons) teff flour
16g (0.7 ounces or 2 tablespoons) sweet rice flour
2 teaspoons (10ml) baking powder
1½ teaspoons (7.5ml) ground cinnamon
1 teaspoon (5ml) xanthan gum
½ teaspoon (2.5ml) bicarbonate of soda (baking soda)
½ teaspoon (2.5ml) salt
⅛ teaspoon (0.625ml) ground nutmeg
128g (4.5 ounces or 1 cup) coconut sugar
130g (4.6 ounces or ½ cup plus 2 tablespoons) coconut oil at room temperature, NOT melted
145ml (½ cup plus 4 teaspoons) dairy free milk of choice
2 large eggs, at room temperature
1 teaspoon (5ml) pure vanilla extract
Stir Through
75g (2.6 ounces or a scant ½ cup) Muscat raisins
130g (4.6 ounces or 1¼ cups) red apple which has been peel, cored and roughly chopped
50g (1.8 ounces or ½ cup) roughly chopped pecan nuts

Preheat the oven to 160C, then grease and line a box sided loaf pan with baking paper or parchment. The size of my loaf pan was 23 x 12 x 7cm (9 x 4¾ x 2¾ inches). Tear off a piece of paper or parchment that is large enough to extend about 3cm-4cm up both sides of the pan.

Add the raisins to a small bowl or jug. Cover them with boiling water and let them stand for 10 minutes, before draining well and setting aside.

Add the quinoa flakes to a bowl, sift in all the other dry ingredients and then stir everything together, before setting aside.

Cream the coconut oil and sugar together in a stand mixer, until well combined. This takes around 3 minutes.

Step 1

Add the eggs one at a time, beating well after each one. Then add the vanilla and mix to combine.

Step 2

Next, add in half of the flour and half the milk. Mix until combined, before adding the rest of the flour and milk. Once mixed through, the batter should have a thick consistency.

Step 3

Using a sturdy spatula, or spoon, fold through the raisins, chopped apple and pecan nuts.

Step 4

Spoon the batter into the prepared loaf pan and smooth over the surface with a spatula. Bake for approximately 1 hour and 10 minutes, or until a wooden skewer comes out clean.

Step 5

Cool in the pan for 10 minutes, before transferring to a wire rack to cool. Just wait until the loaf is completely cool before cutting it. Store in an airtight container in the pantry. However, if it is hot and humid, I would recommend storing it in the refrigerator.

Recipe by: The Gluten & Dairy Free Bakehouse

Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.

Oven Temperatures Chart
120 °C = 100 °C Fan = 250 °F  = Gas Mark ½
140 °C = 120 °C Fan = 275 °F = Gas Mark 1
150 °C = 130 °C Fan = 300 °F = Gas Mark 2
265 °C = 245 °C Fan = 325 °F = Gas Mark 3
180 °C = 160 °C Fan = 350 °F = Gas Mark 4
190 °C = 170 °C Fan = 375 °F = Gas Mark 5 
200 °C = 180 °C Fan = 400 °F = Gas Mark 6
220 °C = 200 °C Fan = 425 °F = Gas Mark 7
230 °C = 210 °C Fan = 450 °F = Gas Mark 8
240 °C = 220 °C Fan = 475 °F = Gas Mark 9
250 °C = 230 °C Fan = 500 °F = Gas Mark 10

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