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Gluten-Free Cornbread with Dried Apricots and Pecans

A sweet and moist bread baked from gluten-free cornmeal, enhanced with chopped dried apricots and crunchy pecans. Ideal as a snack or for breakfast.

Gluten-Free Cornbread with Dried Apricots and Pecans

Ingredients

Instructions

  1. Preheat the oven to 180°C (fan oven). Lightly grease a loaf pan.
  2. In a large bowl, mix cornmeal, rice flour, baking powder, and salt.
  3. In a separate bowl, whisk eggs, almond milk, olive oil, and optional honey. Add the liquid ingredients to the dry ingredients and stir briefly.
  4. Fold chopped dried apricots and pecans into the batter.
  5. Pour the batter into the prepared pan and bake for about 30-35 minutes until the bread is golden brown and a toothpick comes out clean.
  6. Remove from the oven, let cool slightly, and slice.

What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.

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