I love quick breads like this for lots of reasons:
- The name says it all, they’re QUICK! I literally only have to spend about 15 minutes in the kitchen and the oven does the rest of the work for me.
- It doesn’t matter what kind of fruits you toss in – it is ALWAYS a win! We happen to be on a blueberry craze around here lately so that’s what I used, but you could use raspberries, strawberries, or blackberries...they’re all winners.
- Quick breads are just sweet enough to pass as dessert, but not so sweet that you can’t dine on them for breakfast!
- They’re perfect the day you bake them, but if you wish you can wrap them tight and easily store them in the freezer until you are ready for them.
By the way, I am totally blaming Buzz + Bloom for our blueberry craze lately. Their Spreadable Blueberry Honey is off the charts delicious! We are big fans of their honey around here for lots of reasons. I really love the fact that they don’t overheat, over filter, or over process their honey at all and they gently strain it so that the finished product still contains the natural pollens that highlight the floral essence of the areas surrounding the beehive. Their spreadable honey is so rich and creamy we don’t even need to add butter to our toasted quick bread in the mornings anymore!
Gluten Free Blueberry Honey Quick Bread
This easy quick bread is a favorite in our house! We literally can’t quit snacking on it. I love to toast it under the broiler for breakfast and spread a thick layer of Buzz + Bloom’s Blueberry Spreadable Honey on top!
- Prep Time: 12 min
- Cook Time: 45 min
- Total Time: 57 minutes
- Yield: 1 loaf 1x
- Category: Baking
- Method: Oven
- Cuisine: Baked Goods
2 cups good quality gluten free all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse kosher salt
2 tablespoons Buzz + Bloom Mesquite Blossom Honey
1 cup buttermilk
1 large egg
1/4 cup unsalted butter, melted and slightly cooled
zest from one lemon
1 tablespoon vanilla paste
1 cup frozen blueberries, I like to use the little wild frozen blueberries
1 tablespoon Demerara sugar, optional
Heat the oven to 350°F. Grease or spray a standard 9×5 loaf pan with nonstick cooking spray then line with parchment strips extended over one side to use as handles later.
Whisk together the gluten free flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. In a separate bowl whisk the buttermilk, egg, cooled melted butter, lemon zest, Buzz + Bloom Mesquite Blossom Honey and vanilla paste.
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated. The dough will be thick and form a ball. Be careful not to over-mix. Gently fold in the blueberries. Batter will be very thick.
Scrape the batter into the prepared pan and pat it into the corners, smooth the top by wetting a spatula and gently running it across the too of the loaf cake. Sprinkle with Demerara sugar if desired . Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Serve sliced and slightly warmed with Buzz + Bloom’s Blueberry Spreadable Honey and butter.
For mini quick breads this recipe makes 1 dozen 3.1”L x 1.2”W x 1.4” loaves- reduce the cooking time to 30 minutes.
Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.