
Ingredients
- Bread Ingredients:
- 1/3 cup oil
- 2 large eggs
- 1 1/2 cups Oatsome Oat Flour Bend
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup Oatsome Original Oat Milk
- 1 Tbsp vanilla extract
- 1 cup white sugar
- 1/2 cup of dried cranberries
- Glaze Ingredients:
- 1 Tbsp freeze - dried raspberry powder
- 1/2 cup powdered sugar
- 1 Tbsp water
Directions
- Preheat the oven to 350°F and lightly grease an 8×4-inch loaf pan.
- Prepare the bread batter: Beat sugar and lemon zest for 1-2 minutes.
- Add the oil, eggs, and lemon juice to the sugar mixture and mix until light and fluffy.
- Combine Oatsome Oat Flour Blend, baking powder, and salt in a separate bowl.
- Add the flour mixture in thirds, alternating the egg mixture with Oatsome Oat Milk.
- Pour the batter into the prepared pan.
- Bake in the preheated oven until a tooth pick inserted into the center of the loaf comes out clean, 60 to 70 minutes.
- Cool the bread in the pan for 10 minutes. Meanwhile, prepare the glaze topping:
- Stir the freeze-dried raspberry powder, powdered sugar, and water in a small bowl until smooth.
- Remove the bread from the pan and drizzle with glaze.
- Continue to cool on a wire rack.
- Enjoy your Gluten-Free Lemon Bread!