Irresistible Gluten-Free Apricot Almond Loaf — The Bake That Finally Hit the Spot!
After a frangipane focaccia flop, I was still dreaming of that rich almond croissant flavor. So I took matters into my own hands—and wow, did it pay off.
This gluten-free Apricot Almond Loaf is tender, moist, and packed with flavor. Think soft cake-like bread swirled with tart-sweet apricot and rich almond filling, 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 (next time, I'll nail it), 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.
#GlutenFreeBaking #AlmondCroissantVibes #ApricotAlmondLoaf #BakingFailsToWins #SweetLoafMagic #HomemadeTreats #CozyBakes #TeaTimeTreats #BakeAndShare #glutenfreerecipes #shorts #over50women

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 375F and set the rack on the center position of the oven. Line or grease a 9x5” loaf pan. Make frangipane by combining all ingredients in a small bowl, set aside to add to loaf later. In a large bowl, whisk together dry ingredients except for 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 center of 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 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!