Slice of gluten-free orange cranberry bread on a dessert plate.

Gluten-Free Orange Cranberry Bread

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.

Package of Craisins - dried cranberries

I used Craisins instead of fresh cranberries.

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!

Ingredients

  • 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.

Instructions

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.

Glass measuring cup containing almond milk and vinegar mix.

Almond milk mixed with vinegar.

Combine flour, xanthan gum, salt and baking powder in a large bowl. Stir in cranberries and nuts.

White mixing bowl with dry ingredients mixed together.

Dry ingredients mixed together.

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.

Metal mixing bowl containg mixed wet ingredients and brown sugar with wire whisk.

Wet ingredients mixed together with brown sugar.

Add this mixture to the dry ingredients and stir with a large spoon until just combined.

Gluten-free orange cranberry bread batter in loaf pan.

Batter in pan ready to bake.

Pour batter to the prepared loaf pan and bake for 50-55 minutes or until a toothpick comes out clean. Cool before slicing.

Baked gluten-free orange cranberry bread in loaf pan.

Baked loaf right out of oven.

Baked gluten-free orange cranberry bread loaf on a plate ready to slice.

Let the loaf cool before cutting. Use a sharp knife to cut cleanly through the cranberries and walnuts.

Adapted from Cranberry Orange Bread at whattheforkfoodblog.com.

 

Milo graphic

Milo says….

Naps are better when you turn around three times first!

2 thoughts on “Gluten-Free Orange Cranberry Bread

  1. I just made a batch of cranberry orange muffins this week. Love those things! I happened to have a bag in the freezer from the holidays, but I have used dried.

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