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Gluten Free Chocolate Amaretto Tea Bread

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“I call this a tea bread because it is not super sweet like a pound cake, but does have the same texture. Next time I play around with it, I think I may add a bit more milk and butter and see what happens. I used Bob's Red Mill All Purpose Gluten Free Flour mix with great success.”
1hr 20mins
1 loaf

Ingredients Nutrition


  1. Preheat oven to 300F and grease metal loaf pan.
  2. Melt unsweetened chocolate, 2T butter and powdered sugar in a small saucepan over low heat. Once smooth, remove from heat, stir in vanilla extract, and set aside.
  3. Whisk together gluten-free flour, baking powder, baking soda and salt in medium bowl; set aside.
  4. In a large bowl (or stand mixer), beat butter until smooth. Add sugar and beat until light and fluffy, about two minutes.
  5. Add eggs one at a time and beat well, using rubber spatula as needed.
  6. Add vanilla and almond extracts to milk.
  7. Add half the flour mixture to the butter mixture, combine well.
  8. Add milk to the batter, mix well.
  9. Add remaining flour mixture to batter, mix well.
  10. Spread half the batter into prepared loaf pan. Drizzle top with 2/3 of chocolate mixture. Dollop with remaining batter.
  11. Using a butter knife, gently swirl batter in pan.
  12. Drizzle top with remaining chocolate mixture.
  13. Bake 50-60 minutes or until toothpick inserted in center comes out clean.

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