Lemon Berry Bread with Pecan Streusel Topping

One of the things that I served on my Easter brunch table was a Lemon Berry Quickbread with a Pecan Streusel Topping.  My gluten-eating BIL had such high praise for it, that I thought I should share it on my blog.

I had baked this a week ahead, froze it, pulled it out to thaw the night before, and warmed it up for the brunch table.  I started by whisking together 2/3 cups brown rice flour, 2/3 cup sorghum flour, 2/3 cup coconut flour, 1/2 cup Tapioca Flour, 1/2 cup potato starch, 1/3 cup granulated sugar, 2 tsps baking powder, and 1/2 tsp salt.

In my stand mixer, I beat together 1 stick of melted butter and 1/3 cup turbinado sugar.

I beat in 2 eggs one at a time, then added 1 cup almond milk and 1 tablespoon lemon juice.

I added the dry ingredients and beat them together until the batter was smooth.

I folded in 1 tablespoon of lemon zest and 1 cup frozen mixed berries.  I had originally planned on making this a lemon blueberry bread, but it turned out that I didn't have the blueberries in my freezer so I went with mixed berries.  Pour the batter into a greased loaf pan.  My loaf pan is silicone, but use what you have.  Top with 1/2 cup pecans, 1/2 cup brown sugar, 1/4 cup sweet rice flour, and 1 tbsp butter pulsed in your mini chopper.  Dot the top with 1 tbsp butter.

Bake for about 50 minutes or until a toothpick tests clean.

Let cool for 5 minutes before turning out onto a rack to cool further.  This bread is especially good served warm.

Thanks for popping in and baking with me. I'm linking up to Balancing Beauty with Bedlam's Tasty Tuesdays,  All the Small Stuff's Tuesdays at the Table, and Gluten-Free Homemaker's Gluten-Free Wednesdays.