Lemon Bread, or Satisfying Early-Onset Autumnal Urge to Bake

The catalyst in this project occurred when Sawyer and I walked to the health food store a couple of days ago, and I picked up a bag of Chickpea flour to experiment with on a whim.  On the rare occasion that I bake - or want to be sweet and make Matt a batch of waffles to freeze and pop in the toaster for quick, early-morning breakfasts - I have been using Brown Rice flour, which usually works out well, but for certain projects can result in a slightly grainy texture.  More-so than that, as we try to eat grain-free from day to day, I've been wanting to find a more long-term option that fits the bill.

The bag of Chickpea flour sat untouched in the back of the fridge for several hot, muggy days of the kind that lead one to experience zero desire to be anywhere near a hot oven.  Yesterday, however, we woke up to a nip in the air and the faintest hint of dew on the grass.  Instantly, a wave of Cozy washed over me, and the cooler temperatures and lack of humidity stuck around all day.  By mid-afternoon, I was assured that the heat and humidity weren't lurking somewhere to surprise me before nightfall, and allowed myself to succumb to a full-fledged anticipation of Autumn.  Time to bake something.

I love pumpkin-infused anything in the fall as much as the next person, but I can also acknowledge how overplayed pumpkin starts to feel come the end of December.  Being merely September, and technically still summertime, I was determined not to break the pumpkin seal quite yet, and voila: Lemon Bread - the perfect equilibrium between bright and summery citrus flavor and the autumnal urge to bake.  I searched some favorite sources for recipes, and ended up determining that the best route to the honeyhole of decadent flavor and reasonably satisfying nutrition facts was to merge a little of my own know-how with qualities from several bread variations.

This Lemon Bread turned out wonderfully soft and spongy but holds together well, and is sweet without crossing the line from reasonable breakfast treat to full-on dessert territory, though it would satisfy a sweet tooth if that's what you're after!  I added ginger, because I love the way that it enhances citrus flavors, so this has a very lemony punch.  The pour-over glaze baked in for the last few minutes is also vital.  I recommend serving it with a light spread of some sort of marmalade or tart jam; I've loved it with raspberry-rhubarb jam and citrus-apricot marmalade.

"Lemon Bread"

Makes 1 loaf

Ingredients

    Bread - 

• 1 1/3 cups Chickpea Flour, or flour of choice (halve for Coconut flour*)
• 1 tsp Baking Soda
• 1/4 tsp Salt 
• 1/4 tsp Ginger
• 4 Eggs
• zest and juice from 2 Lemons *set aside 2 Tb for glaze
• 1 tsp Vanilla
• 3/4 cup Milk (can be Dairy, Almond milk, canned Coconut Milk... your choice)
• 1/2 cup Honey, or 1 cup Stevia, Sugar, etc.
• 1/4 cup Coconut Oil, or 1/2 stick melted Butter

*I have never been impressed with Coconut flour when it comes to this sort of baking, so take that venture at your own risk

    Pour-Over Glaze - 

• 2 Tb Coconut Oil, or 2 Tb melted Butter
• 2 Tb Honey
• 2 Tb Lemon juice
• 1 tsp Vanilla
• sprinkle of Ginger

How To

• Preheat oven to 350 degrees.
• Combine and mix flour, baking soda, and salt. 
• In small mixing bowl, whisk together eggs with lemon zest and juice, and vanilla.  Stir in melted butter or oil, honey or sugar, and milk. 
• Pour into lightly greased bread pan, and bake for 28 mins.  During this time, combine all glaze ingredients and heat on the stove top or in the microwave about 20 seconds, so that honey is melted and the glaze is very liquid. 
• Remove bread from oven, evenly drizzle glaze across the top.  It will steam and soak into the bread, and smell amazing.
• Return bread to the oven for another 7 minutes, or until an inserted knife comes out clean.
• Let cool significantly before inverting the pan to remove the bread. Serve warm or chilled! Keep it wrapped and in the fridge to retain texture and moistness.