This gluten free Apple Juniper Bread is my new favorite bread recipe. I just love the combination of sweet and savory and apples and juniper berries. I’m a big fan of savory breads and so is my family. We all loved this bread and it’s definitely going to become a regular in my kitchen. The texture is fantastic and the flavor is just so unique.
This bread is pretty quick to make, with the hardest part being peeling and coring the apples. It’s best to leave the peels on for this recipe. They add a nice texture to the bread. I’m sure if you don’t want the peels you could peel them, but I liked them.
This bread freezes really well. I actually made two loaves. The first one I froze after baking and they thawed and were still great the next day. The second loaf is now in the freezer and will be thawed in a few days. I know the wait will be worth it. I can’t wait to have it again.
I’m so happy to have this recipe bookmarked because I’m sure it will be a favorite in my kitchen.
Ingredients
- 2 1/4 cups (315g) all-purpose flour
- 3/4 cup (150g) sugar
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 1/4 cup (56g) unsalted butter, melted
- 1/2 cup (120ml) milk
- 1 large egg
- 1/4 cup (60ml) vegetable oil
- 2 medium apples, peeled and diced (about 2 cups)
- 1/2 cup dried juniper berries
- 1/4 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9x5 inch loaf pan and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg and cardamom.
- In a medium bowl, whisk together the melted butter, milk, egg, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the apples and juniper berries.
- Pour the batter into the prepared loaf pan and sprinkle with the chopped walnuts.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.