This quick bread is really good for breakfast, snack or dessert. It is sweet and tart with a nice crunch from the walnuts. It is probably better with fresh cranberries, but our store didn’t have any so I used Craisins.
Below is a nice little video that highlights the health benefits of cranberries.
I had no idea they were so good for me – hope you enjoy this healthy recipe!
- 2 C gluten-free all-purpose flour (I used Carol Fenster’s sorghum blend below)
- 1 1/2 tsp xanthan gum
- 1/2 tsp fine sea salt
- 2 tsp baking powder
- 1 C fresh cranberries, roughly chopped (I used dried cranberries)
- 1/2 C chopped walnuts
- 1 C milk, room temperature (I used almond milk)
- 2 Tbsp white vinegar
- 1 egg, room temperature
- 1 tsp orange extract
- 1 tsp vanilla extract
- zest of 1 orange
- 1 C light brown sugar, packed
- 1/2 C vegetable or canola oil
Carol’s Sorghum Flour Blend
- 1 1/2 cups sorghum flour
- 1 1/2 cups potato starch (not potato flour) or cornstarch
- 1 cup tapioca flour/starch
Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.
Pre-heat oven to 350 degrees F and grease a 9″ x 5″ inch loaf pan.
Stir together milk and vinegar in a bowl or measuring cup and let sit for 5 minutes.
Combine flour, xanthan gum, salt and baking powder in a large bowl. Stir in cranberries and nuts.
In a separate bowl, whisk together egg, the milk/vinegar mixture, orange extract, vanilla extract, orange zest, brown sugar and oil until the brown sugar is dissolved.
Add this mixture to the dry ingredients and stir with a large spoon until just combined.
Pour batter to the prepared loaf pan and bake for 50-55 minutes or until a toothpick comes out clean. Cool before slicing.
Adapted from Cranberry Orange Bread at whattheforkfoodblog.com.
Naps are better when you turn around three times first!