Gluten Free Chocolate Amaretto Tea Bread

"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."
 
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photo by sarikat photo by sarikat
photo by sarikat
Ready In:
1hr 20mins
Ingredients:
14
Yields:
1 loaf
Serves:
8
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ingredients

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directions

  • Preheat oven to 300F and grease metal loaf pan.
  • 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.
  • Whisk together gluten-free flour, baking powder, baking soda and salt in medium bowl; set aside.
  • In a large bowl (or stand mixer), beat butter until smooth. Add sugar and beat until light and fluffy, about two minutes.
  • Add eggs one at a time and beat well, using rubber spatula as needed.
  • Add vanilla and almond extracts to milk.
  • Add half the flour mixture to the butter mixture, combine well.
  • Add milk to the batter, mix well.
  • Add remaining flour mixture to batter, mix well.
  • Spread half the batter into prepared loaf pan. Drizzle top with 2/3 of chocolate mixture. Dollop with remaining batter.
  • Using a butter knife, gently swirl batter in pan.
  • Drizzle top with remaining chocolate mixture.
  • Bake 50-60 minutes or until toothpick inserted in center comes out clean.

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