Gluten Free Orange Bread

Sometimes after chatting with my sisters I get fiercely nostalgic for the memories of our childhood, especially tea time - cups of hot tea and whatever was baked fresh that day. I needed to bake today and this recipe did the trick for me. This tender crumbed bread with hints of orange zest and a sugar crusted top was just right.

1 1/2 c. Brown Rice Flour mix
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
Grated rind of 1 large orange
1 tbsp grated lemon rind
1/2 cup unsalted butter, room temperature
1 c granulated sugar
2 large eggs, room temperature
1/2 c fresh orange juice
1/4 tsp lemon extract
2 tsp granulated sugar

1. Preheat oven to 350 degrees.

2. Mix flour, baking powder, xanthan gum, salt, and orange and lemond rinds in a medium bowl. Set aside.

3. Beat butter and sugar in a bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time. And flour mixture, mix until almost combined, and then add orange juice and lemon extract. Mix until just blended.

4. Pour batter into a greased 9 x 5 loaf pan. Sprinkle top with granulated sugar. Place pan in oven and bake for 45 minutes or until a toothpick inserted in center comes out clean.

5. Cook in pan for 10 minutes. Remove from pan and cool completely on wire rack. Slice with serrated knife.

6. To store in refrigerator - wrap tightly in plastic wrap and store in refrigerator for up to five days. Can be frozen up to 6 weeks.

Note: I did not use freshly squeezed orange juice, I used whatever I had in the carton. I am not fond of lemon extracts so I left that out. I used a teaspoon of lemon powder instead of the rind. And I can honestly say that the bread was scrumptious.