Gluten-Free Apricot Almond Loaf

Hi Bakers,

After a very sad frangipane focaccia flop, I was still dreaming of that rich almond croissant flavor. So I took matters into my own hands and searched for a more tender bread to add a sweet almond swirl. 

This gluten-free Apricot Almond Loaf is tender, moist, and packed with flavor. Think soft cake-like bread with tart-sweet apricot and rich almond filling stirred in, topped with a crisp nutty crunch. It’s everything I wanted and more like an almond croissant in loaf form, without the gluten!

Sure, the swirl sunk a bit (so that part could use a bit more work) but trust me, you’ll want to make this. It's the kind of cozy, crave-worthy bake that begs for a cup of tea and a slow morning. I hope you try my fun experiment and let me know how you like it ~Carolyn 

Gluten-Free Apricot (Almond) Frangipane Loaf

Adapted from Tasting Thyme’s recipe for Almond Croissant Frangipane Loaf Cake

Makes one 9x5 loaf

Ingredients

Frangipane Filling

3.5 tablespoons butter

1/3 cup sugar

1 egg

3/4 cup blanched almond flour

1/4 teaspoon vanilla extract

1 teaspoon almond extract

Cake

Dry

1 1/4 cups Cup4Cup Multipurpose Flour

1 cup Granulated sugar

1/4 cup blanched almond flour

1 1/2 teaspoons baking powder

1 teaspoon sweet rice flour

1/2 teaspoon salt

1/2 cup butter, softened

Wet

3 large eggs

1/4 cup applesauce, unsweetened

2 tablespoons milk

1/2 teaspoon vanilla extract

Topping

~1/3 cup apricot preserves, stirred

Sliced almonds

Powdered Sugar

Preheat the oven to 375°F and set the rack in the center position of the oven. Line or grease a 9x5” loaf pan. Make frangipane by combining all ingredients in a small bowl, and set aside to add to the loaf later. In a large bowl, whisk together the dry ingredients except for the butter. Cut in the butter with a fork(easier) a mixer until it resembles bread crumbs. In a small bowl, mix together eggs, applesauce, milk, and vanilla extract. Mix into the dry ingredients until well combined. Pour into the prepared loaf pan. Dot the loaf with 1/4 cup-sized portions of frangipane, then dot with dollops of apricot jam. Using a dull knife, swirl them into the top of the loaf, but don’t mix completely. Cover the top of the loaf with sliced almonds. Bake uncovered for 20 minutes, rotate the loaf, and cover with foil to cook an additional 20-25 minutes or until the loaf tests done in the middle. Let cool on a rack. Sprinkle with powdered sugar. Store at room temperature for a day or for a few days in the refrigerator. Enjoy!