Cooking and Serving: 65 minutes | 10 slices quick bread
Ingredients
8 tablespoons (112 g) unsalted butter, at room temperature | 1 cup (200 g) granulated sugar | 3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
Description
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 65 minutes | Servings: 10 slices quick bread
Ingredients
8 tablespoons (112 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
2 teaspoons pure vanilla extract
2 cups (280 g) gum free gluten free flour blend
½ teaspoon xanthan gum, (See Recipe Notes)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
⅔ cup (5 ⅓ fluid ounces) milk, at room temperature
¼ cup (20 g) natural unsweetened cocoa powder
2 tablespoons warm water
Instructions
Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch (or slightly.
smaller) loaf pan, and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a large.
In a small bowl, place the cocoa powder and warm water and mix together until.
remaining half of the vanilla batter until just combined.
Marble the separate batters together in the prepared pan in the following.
batter, alternating until all the batter is in the pan.
Place the pan in the center of the preheated oven and bake until a toothpick.
wire rack to cool completely. Slice and serve.
Notes
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon kosher salt
* ⅔ cup (5 ⅓ fluid ounces) milk, at room temperature
* ¼ cup (20 g) natural unsweetened cocoa powder
* 2 tablespoons warm water
* Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch (or slightly
smaller) loaf pan, and set it aside.
* In the bowl of a stand mixer fitted with the paddle attachment (or a large
bowl with a handheld mixer), cream the butter until light and fluffy. Add the
sugar, eggs, and vanilla, mixing well after each addition. In a separate
medium-size bowl, whisk together the flour blend, xanthan gum, baking powder,
baking soda and salt. Add the flour mixture in 3 parts to the butter mixture,
alternating with the milk, mixing until just combined after each addition
until all of the flour mixture and milk have been added. The batter should be
light and smooth. Scrape half of the batter into a separate, medium-size bowl
* In a small bowl, place the cocoa powder and warm water and mix together until
smooth. Scrape the cocoa mixture into the mixing bowl and mix with the
remaining half of the vanilla batter until just combined.
* Marble the separate batters together in the prepared pan in the following
manner: Begin to the bottom center of the loaf pan (using spring-loaded ice cream scoops or
a combination of spoons and spatulas). Shake the pan from side to side gently
to spread the batter a bit. Place an equal portion of the chocolate batter in
the center of the vanilla batter, and again shake the pan from side to side
gently. Place a second portion of vanilla batter in the center of the
chocolate batter, shake the pan again gently, and repeat with the chocolate
batter, alternating until all the batter is in the pan.
* Place the pan in the center of the preheated oven and bake until a toothpick
inserted in the center comes out clean (about 45 minutes). Remove from the
oven and allow the cake, still in the pan, to cool on a wire rack for at
least 20 minutes. Carefully remove the cake from the pan, and place it on the
wire rack to cool completely. Slice and serve.
You can omit the xanthan gum completely, but the cake will become stale much
more quickly after it is baked. If you use an all purpose gluten-free flour
blend like Better Batter that already contains xanthan gum, the batter will be
too thick to marble properly.
Nutrition information is automatically calculated, so should only be used as an
