Easter is coming up in just a few weeks, and the grocery shopping, prepping, and planning I normally do isn’t going to cut it in our sheltering in place, going to the grocery store every two weeks reality. Easter will be a small gathering this year, so the amounts I need to make for our celebration are different as well. That’s where this recipe comes in!
I needed a recipe that I could easily make with things I had on hand, would require less baking time, but deliver on more than one flavor profile. Around here for the holidays, I like variety. the more type of things the better. But with a need to simplify, and a desire to simplify, I decided to see if I could make thee mini loaves out of a single batch of batter. Turns out, you can!
This recipe isn’t just for a tiny Easter dinner celebration, but great for anytime you want more variety to show for your baking effort, without having to actually do that much more effort. Also, I don’t know if it is happening in your house, but all this staying at home means I am baking up a storm, and I simply don’t need three full loaves of deliciousness laying around my house while I am. Yikes! Mamma needs to do some crunches!
One Batter, Three Flavors of Tea Bread
Ingredients
Batter ingredents:
- 1 1/8 cup unsweetened dairy free milk substitute
- 1 teaspoon cider vinegar
- 2 cups Bob's Red Mill 1-to-1 Gluten Free Flour Blend
- 1/2 cup sugar
- 1 1/2 teaspoons gluten free baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large egg room temperature
- 1/4 cup light tasting olive oil
- 1 teaspoon vanilla extract
Streusel Topping:
- 1/2 cup Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- 1/4 cup dark brown sugar packed
- 1/2 teaspoon ground cinnamon
- 2 2/3 tablespoon dairy free margarine or coconut oil melted
Apple Pecan Min-in:
- 1/3 cup diced, peeled tart flavorful apple
- 3 tablespoons chopped pecans toasted
- 1/2 teaspoon ground cinnamon
Blueberry Lemon mix-in:
- 1/3 cup fresh or frozen blueberries
- 1 teaspoon finely minced lemon zest
Coconut Pistachio mix-in:
- 1/3 cup sweetened shredded coconut
- 3 tablespoons chopped pistacios or macadamia nuts
- 1/4 teaspoon coconut extract
- extra coconut for topping
Glaze:
- 1 cup powdered sugar
- 1 tablespoon unsweetened dairy free milk substitute or more to thin glaze if needed
- 1/4 teaspoon coconut extract
- 1/4 teaspoon lemon extract
Instructions
- Preheat oven to 350F degrees. Oil three small loaf pans and set aside.
- In a small bowl, stir together 1 1/8 cups dairy free milk substitute and cider vinegar. set aside while assembeling the streusel topping and mix-ins.
- To make streusel, stir together gluten free flour, brown sugar and cinnamon. Pour in melted margarine and blend until until a crumbly dough forms. If you want big crumbs, squeeze streusel dough together to form a clump, then break off larger pieces to sprinkle over the batter. For finer crumbs, simply crumble the streusel dough over top the batter.
- In three smaller bowls, assemble the mix-in ingredients for each flavor, one flavor mix-in per bowl. Set asside.
- In a mixing bowl blend dry batter ingredients: gluten free flour, sugar, baking powder, bakig soda and salt. Add milk-vinegar mixture, egg and oil. Mix well until all incorporated.
- Divide dough into three parts, one part for each bowl with a mix-in flavor. Stir mix-ins for each flavor until distributed through batter before pouring into one of the prepared loaf pans. Smooth dough on each loaf. Top apple pecan batter with completed strussel.
- Bake loaves in a preheated 350F oven for 30 to 35 minutes until a cake tester comes out clean. Take loaves from pans and put on cooling rack.
- When loaves are cool, mix together powdered sugar and milk substitute for glaze. Divide glaze into two portion Put lemon extract in one portion and spread on the bluteberry lemon loaf. Add coconut extract to the second portion of glaze and top the coconut loaf. Sprinkle extra shreaded cocnut on cocnut loaf immediantly. Allow glaze to set up before slicing.