As a gluten free foodie, I know the challenges of finding/making truly delicious GF baked goods. I have been baking for 8 years and I can count on one hand how many times a gluten free bake was even mildly successful. Gluten just makes things taste better – it makes things bake better too. My goodness, how it improves a bake.
Out of desperation for a bite of cake or bread that actually tasted good, I sat down in my kitchen [ a bar of dark chocolate at my side ] and crafted the ultimate GF quick bread. If you are unfamiliar with quick bread – also known as ice cream bread – let me enlighten you to the goodness. An ice cream quick bread combines self rising flour with ice cream, typically vanilla, to make an easy loaf that is mildly sweet, slightly bready, and quite moist. As I sat in my kitchen, wheels turning in my head, it hit me. Why not craft a loaf that is neither cake nor bread? Bump up the sweetness, add some chocolate, and fold in a gelato base and holy moly. That’s right, this bad boy has a gelato ice cream base that creates a luscious moist cake-like center, and bakes out with crispy/chewy bread-like edges. Gelato is incredibly rich, which makes it absolutely perfect for taking a typical quick bread and making it an artisanal quality treat.
To replace the self rising flour commonly used in this type of recipe, I measured out the best gluten free chocolate cake mix on the market [ Bob’s Red Mill ] and folded that into the gelato. Cake mix has the qualities needed to make this loaf rise, but, being a cake mix, it bakes out into a lighter texture. You could easily use cake flour and measure out the correct amount of baking powder, and cocoa – but why not just take a shorter short-cut!
1¼ cup Bob’s Red Mill Chocolate Cake Mix
1 pint Dark Raspberry Talenti Gelato
1 cup frozen or fresh raspberries [ optional ]
1 tablespoon coconut sugar
Preheat oven to 375˚. Line loaf pan with parchment paper.
Step 1. Place entire pint of Dark Raspberry Gelato in mixing bowl and stir with spatula until gelato has melted down to soft serve consistency. Add in 1¼ cup cake mix and stir until well combined.
Step 2. Pour quick bread batter into lined loaf pan. Sprinkle top generously with coconut sugar – especially around edges.
Step 3. Bake for 40 minutes or until center of loaf is no longer ‘wobbly’ – Edges will pull away from pan.
Serve with frozen raspberries or homemade vanilla bean whipped cream! Enjoy immensely. Share it with your family if you can 😉
// Any kind of berry would be delicious with this chocolate quick bread! Top with a combination of blackberries, blueberries and raspberries for even more flavor!
// If berries aren’t your thing, top with a homemade vanilla bean whipped cream, whipped coconut cream, or go for a good ole tub of CoolWhip.
Have you tried a quick bread or ice cream bread like this? How did you like it?