GLUTEN-FREE APRICOT BREAD

Nonstick Cooking Spray for the baking pan

2 cups Gluten-Free All-Purpose Flour (recipe on this blog)

2 tsp baking powder

3/4 tsp xanthan gum

1/2 tsp baking soda

1/4 tsp salt

1/2 cup chopped walnuts, optional

2/3 cup chopped dried apricots

2 large eggs

1 cup granulated sugar

3/4 cup vegetable oil

3 tbsp freshly squeezed orange juice

1 tsp pure vanilla extract

2 tsp finely grated orange rind

Preheat oven to 350 degrees.

In a large bowl, whisk together the flour, baking powder, xanthan gum, baking soda and salt until thoroughly combined. Stir in the apricots and the walnuts, if using. Make a well in the center and set aside.

In a medium bowl, using a wire whisk, lightly beat eggs. Add the sugar and whisk until smooth. Gradually whisk in the oil until well blended. whisk in the orange juice and vanilla. Stir in the orange rind. 

Spray a 4 1/2-inch x 8 1/2-inch loaf pan with nonstick cooking spray.

Pour the liquid mixture into the well of the center of the flour mixture and stir until well blended. Spoon the batter evenly into the prepared pan.

Bake until the bread is golden brown and a wooden toothpick inserted in the center comes out clean, about 50 to 60 minutes. Remove from oven and remove bread from pan immediately. Turn the bread on its side and cool on a wire rack.

Note: If your apricots are too dry, soak in a few tablespoons of orange juice for 30 minutes before starting to mix up the bread. Moist dried apricots should be used in this bread.

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