In winter, there seems to be a particular craving for spiced breads and yummy treats. These are the baked goods that it’s not so easy to buy from a store. We know. We’ve checked.
So we want to share one of our recipes with you that is absolutely scrumptious. Our GF Cranberry Orange Bread is a burst of citrus and spice and everything nice.
Warning: it is a little labor and time intensive, but don’t worry – you can totally do this and the results are worth it!
GF Cranberry Orange Bread
INGREDIENTS:
- 1 cup + 2 tablespoons brown rice flour
- 2 cups fresh cranberries, coarsely chopped (A food processor works great)
- 1/2 cup + 2 tablespoons tapioca flour
- About 1 tablespoon of orange zest
- 1/4 cup sweet rice flour* (Makes the bread moister)
- 2/3 cup orange juice (Fresh is best, but made from concentrate also works)
- 1/2 tsp salt
- 1/2 cup pistachios, cashews, pecans, or walnuts if desired
- 2 tsp baking powder**
- 3/4 tsp guar or xanthan gum if not using flax egg
- 1/2 tsp baking soda
- 1/4 cup coconut oil, palm shortening, or other fat source***
- 3/4 cup raw sugar or to taste, or sugar you can use to taste****
- Cinnamon sugar for top, optional
- 1 egg or egg substitute (1 tablespoon flax seed mixed with 3 tablespoons of water works well.*****
Tips:
*Use brown rice flour if you don’t have sweet rice flour. May also use 2 cups of gluten free flour blend instead of the above flours.
**You may need to slightly adjust liquid content for non solid fats.
*** Substitute a 2:1 ratio of cream of tartar to baking powder, i.e. 2 teaspoons cream of tartar to 1 tsp of baking powder, then measure what is needed.
****If you use honey, you may need to slightly decrease amount of juice.
*****Mix the egg substitute then put it in the fridge to make consistency more egg like.
DIRECTIONS:
Preheat oven to 350. Convection works great, too, but I turn it down to about 335. Make flax egg, if using, and put in fridge. Lightly grease 8 or 9 inch square glass dish, or 8 x 5 inch loaf pan, or put paper liners in muffin tin. Silicone works well, too.
Mix flours, baking soda, baking powder, baking soda, sugar, guar gum, salt, and orange zest in bowl of electric mixer. Blend in coconut oil or palm shortening. Add orange juice and egg or egg substitute. Fold in cranberries and nuts, if using.
Pour batter into pan or muffin papers. I usually lightly sprinkle the top with a raw sugar and cinnamon mixture. Bake about 45-60 minutes or until toothpick comes out mostly clean. For convection, start checking after about 35 minutes. Muffins will take about 17-25 minutes.
Cool bread in pan, then remove. Muffins can be taken out and placed on rack to cool.
Store in fridge for up to 3 days. The cranberry orange bread cuts more easily if cold. This recipe can be doubled and freezes well for about a month.