Nectarbread Recipe

Name: Nectarbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups white or brown rice flour; 1 1/4 cups sweet rice (mochi) flour; 2 tablespoons tapioca starch; 2 teaspoons baking soda; 1/2 cup vanilla sugar; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cardamom; 1/4 cup canola oil; 1/4 cup butter, melted (dairy free, real, or coconut oil); 1 1/2 tablespoons fresh lemon juice; 3 eggs; 1/2 tablespoon vanilla extract; 1/2 cup honey (blackberry is best)

Servings: persons

1 1/4 cups white or brown rice flour
1 1/4 cups sweet rice (mochi) flour
2 tablespoons tapioca starch
2 teaspoons baking soda
1/2 cup vanilla sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 cup canola oil
1/4 cup butter, melted (dairy free, real, or coconut oil)
1 1/2 tablespoons fresh lemon juice
3 eggs
1/2 tablespoon vanilla extract
1/2 cup honey (blackberry is best)

1
Preheat oven to 350 degrees Fahrenheit. Grease and sweet rice flour loaf pan.
2
Sift together flours, baking soda, sugar, and spices. In a separate bowl or measuring cup, mix together oil and melted butter, then beat in lemon juice, eggs, vanilla, and honey until smooth. Stir honey mixture into dry ingredients, mixing quickly until all dry pockets are incorporated. Pour into prepared loaf pan.
3
Drizzle about 1/2 Tbls honey over batter and sprinkle with about 1/4 tsp nutmeg. Bake 45-50 minutes, covering with foil at around 20 minutes so top does not become overly dark. Bread is done when toothpick inserted into center comes out clean.
4
Turn hot loaf out of pan after cooling about 5 minutes. Drizzle over with more honey while bread is very hot, so honey will seep in and add to the topping. Serve warm.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups white or brown rice flour, 1 1/4 cups sweet rice (mochi) flour, 2 tablespoons tapioca starch, 2 teaspoons baking soda, and more.

Yes, Nectarbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nectarbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions