cherry pecan pot bread with salted maple butter, gluten free

Contrary to the name, this cherry pecan pot bread does not contain marijuana! It get's its name from the terra cotta pot in which it is baked. The pot helps give this gluten-free, egg-free, and dairy-free loaf a roundish form and contributes to a thick, crunchy exterior. The chopped pecans and cherries add a bit of texture and sweetness that are intensified when toasted and slathered with salted maple butter!

The weather in the Bay Area has been just plain wacky. 

One day I'm working out in the garden, finally getting around to potting my heirloom tomatoes, and the next day I'm dodging rain drops and covering up the barbeque. 

Even though I loved the little reprieve from watering the plants, I was still anxious to get back in the garden and get a little dirty working with my pots. So while the rain fell lightly outside, I pondered what bread to make for this month's gluten-free ratio rally. Then it dawned on me: I would make pot bread! It's one of my favorites to make. I've never been disappointed using this technique.

Before I began, I washed and then soaked a terra cotta pot in water. The soaking is important because the pot is porous and retains water. When you bake the pot it actually gives off steam and helps create a nice thick crust to the loaf. 

This recipe is also great because the clean-up is nominal. Just lift the parchment paper out of the pot, transfer the loaf to a cooling rack, and toss the paper. 

Now it wouldn't be a gluten-free ratio rally without a ratio! In my recipe I used a 1:2 ratio of liquid to dry ingredients. The recipe contains a small amount of oil and yeast, but the amounts are small. Feel free to swap in your favorite gluten-free flour blend (or stop in the bakery if you are local and try ours!). 

cherry pot bread, gluten free

Author: charissa luke
Prep time: 65 mins
Total time: 2 hours
Serves: 3-4
 
Ingredients
 
  • 1 cup warm water (preferably heated to 110 degrees F)
  • 2 teaspoons olive oil
  • 4 teaspoons sugar
  • 1 packet (1/4 oz) active dry yeast
  • 2 cups gluten-free flour blend
  • 1 1/4 teaspoons xanthan gum (omit if your flour blend includes it)
  • 3/4 teaspoon salt
  • 3/4 cup chopped dried cherries
  • 1/4 cup finely ground pecans
  • 1/4 cup chopped pecans
  • 1 small terra cotta pot, washed and cleaned

Instructions

  1. Whisk water, olive oil, and sugar until sugar has dissolved. Add yeast and set aside container in a warm area. A closed microwave usually works just fine.
  2. Combine flours, xanthan (if needed), and salt in the bowl of a stand mixer fitted with a paddle attachment. 
  3. Line the terra cotta pot with parchment paper. Butter and dust with flour. 
  4. Once your yeast is foamy, pour the wet ingredients into the stand mixer and beat on low speed. Scrape down the paddle and sides of the bowl. Beat again on medium until all ingredients are blended. Add in pecans and chopped cherries. Blend until combined. 
  5. Scoop batter into the prepared pot. Cover pot with a towel and return to the microwave. Let rise for 50 minutes or until doubled in size.
  6. While bread is rising, place the rack in the center of the oven and preheat until 400 degrees F. 
  7. Dust bread with flour and spray with canola oil baking spray. 
  8. Bake for 40-45 minutes, or until a thermometer registers the internal loaf temperature at 205 degrees F. 
  9. Transfer to a cooling rack. Let cool for at least 30 minutes before slicing. 

salted maple butter

Author: charissa luke
Prep time: 5 mins
Total time: 5 mins
Serves: 6-12

Ingredients

  • 1 stick of butter, at room temperature
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon salt

Instructions

  1. Combine all ingredients in a bowl. With a heavy spoon mash the ingredients. Mix until combined.
  2. Transfer to a mason jar or Tupperware container and store in the refrigerator. 

This recipe is part of the monthly series, the gluten-free ratio rally (#gfreerally on twitter). This month's host is Karen Robertson of Cooking Gluten Free who chose bread! For more gluten-free bread recipes, check out what the other rally-ers made:

Comments

This is an amazing entry! I love the shape of the bread, but also the cute story behind it.Beautiful. Simply beautiful. 

I am going to make this just because of the name.That and it is egg-free - I am so very tired of bread that tastes like eggs!

That looks amazing!  I have to try that - the bread and the technique.  Yum, yum, YUM!!!  Thank you for sharing!  That is the perfect bread to have when we have a coop warming party out in the garden.  Really cute and yummy looking.  I can't wait to try it!

For the record, when I saw 'pot bread' I instandly thought of bread made in a terra cotta pot. =) Sounds like a foolproof method.Also, your comment about wacky weather made me laugh. Today, as happens quite frequently, the Apple forecast icon on my weather app was a sun with rain coming out of it. Sure enough, it rained while sunny on the way to work, and then alternately shone sun brightly or downpoured. I'd love to give constant weather a try!

Haha, where's the fun in consistancy! :-p Glad you enjoyed the post Meaghan!

...bread.  ;)  I have never heard of baking in a terra cotta pot - it sounds like fun!  And all the things that went into your bread?  So delicious.  Thank you for sharing, Charissa!

Oh, how I love the name of this bread.  And that it's egg- and dairy-free, and that it turned out so gorgeously.  My daughter and I have made many terra cotta pot brownies, but I never thought to do it with something any larger - can't wait to give this recipe a try!As for the salted maple butter . . . swoon

Magnifique! Will try your recipe with raisins and almonds, as it is not easy (or super expensive) to buy dried cherries and pecans in France. Thank you!

This looks absolutely wonderful! I love that you added maple butter, which is one of my very favorite things to eat in the world. Great post!!

That is so cool! I've never baked bread in a pot before...I should try it sometime :) Thanks for your entry!

This is such a cool technique - the shape reminds me of panettone, but with a more rustic look that really appeals to me. Thanks for such a wonderful submission to the Rally!

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