Gluten-Free Fruit Loaf

5 from 1 vote

Enjoy our guilt-free, Gluten-Free Fruit Loaf for your next breakfast or brunch! It's packed full of dried fruits, citrus, and nuts.

Prep Time20

Cook Time1

Total Time1 20

Course: Baking

Cuisine: American

Servings: slices

Calories: 286kcal

Preheat oven to 350°. Spray a 9x5 loaf pan with avocado oil and line it with parchment paper.
In a bowl of a stand mixer, cream together butter, sugar, and orange zest. Scrap the sides with a rubber spatula and blend until smooth.
Add chopped kumquats, sour cream, orange juice, and eggs. Mix until blended. Fold in dried dates.
Sift together flour, salt, baking powder, and baking soda into the bowl of the stand mixer. Blend until incorporated. Then fold in the pecans.
Pour batter into 1 loaf pan and bake for 1 hour or until internal temperature is 200°F.
Cool for 15 minutes. Remove from loaf pan and place on a rack and cool completely.

When baking gluten-free bread, make sure it cools down to room temperature before slicing.
Use 1 to 1 gluten-free flour. I like to use Bob's Red Mill or my All-Purpose Gluten-Free Flour Recipe.
The best way to store gluten-free bread is in a breadbox to prevent the loaf from becoming soggy.
After storing for 3-4 days, transfer unused bread to the freezer. We recommend wrapping it tightly with plastic wrap to prevent freezer burn.
Don't store gluten-free bread in the refrigerator. It will dry out.