Description
Enjoy a festive treat with this Easy Gluten Free Christmas Stollen, packed with mixed dried fruits, nuts, and warm spices. This moist and flavorful loaf is perfect for holiday celebrations and is thoughtfully crafted to be gluten-free without compromising on taste.
Ingredients
Scale
Dry Ingredients
- 3 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
Add-ins
- 1 cup mixed dried fruit (such as raisins, currants, and chopped dried apricots)
- 1/2 cup chopped nuts (such as almonds or walnuts)
- 1/4 cup orange zest
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Cream Wet Ingredients: In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk to incorporate moisture and flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined, being careful not to overmix for a tender crumb.
- Add Fruit, Nuts, and Zest: Fold in the mixed dried fruit, chopped nuts, and orange zest, distributing them evenly throughout the dough for bursts of flavor and texture.
- Shape Dough: Transfer the dough to the prepared baking sheet and shape it into a loaf approximately 1 inch thick, ensuring an even thickness for uniform baking.
- Bake: Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the stollen is fully cooked.
- Cool: Allow the stollen to cool on the baking sheet for 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess.
- Finish and Serve: Once cooled, dust the top generously with powdered sugar before slicing and serving as a delightful holiday treat.
Notes
- You can substitute the milk with almond or oat milk for a dairy-free version.
- Ensure the dried fruits are chopped into small pieces to avoid large chunky bites.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Dust the stollen with powdered sugar just before serving to maintain its decorative look.
- If you prefer, toast the nuts lightly before adding to enhance their flavor.
