It’s time to find a new alternative to ‘pumpkin everything.’ As much as I love pumpkin – and I think I’ve proven that with: GF Pumpkin Pecan Praline Cheesecake with Speculoos Crust, How to Make Pumpkin Puree, GF Pumpkin Mousse Profiteroles, and GF Pumpkin Pots de Creme with Maple Bourbon Cream. But, there are other amazing fall flavors. Even “I” am saying it’s time to move on. So, what is the next best fall flavor you ask? C.R.A.N.B.E.R.R.I.E.S – I say. Well, here’s a perfect quick bread that moves us into the world of cranberries – Gluten Free Cranberry Orange Bread.
These beauties are ‘finally’ in the grocery store. Here’s a piece of advice – buy extra bags of fresh cranberries and pop them in your home freezer so you have them available throughout the year. I wrote this post some months ago. In my limited shopping area, the only cranberries I could find were organic – in the FROZEN food section – for $6+ for an itty bitty bag. Ouch! But, I bit the bullet!
So, with the holidays approaching, I start getting lots of visitors who stay the night. I like to focus on my company and spend as little time in the kitchen as possible (although, to be honest, I’m always in the kitchen).
But, this is a perfect sweet breakfast bread that’s moist and flavorful and easy and can be made ahead and kept frozen for optimum freshness. Just be sure to cool it completely and wrap it extremely well. If you do all that, when you thaw and serve, this cranberry orange bread will be just as fresh as the day you made it. You might even want to warm it up a bit. That way that salted butter – that you really don’t need, but go ahead anyway cause it’s the holiday – will melt into a beautiful, golden puddle on that moist, lovely sweet bread.
Don’t skip the step of toasting the nuts and cooling. It enhances the flavor of the nuts and will make a big difference in the finished product.
Buon Appetito!
Adapted from Ocean Spray Cranberry package.
Yields 1 loaf
20 minPrep Time
55 minCook Time
1 hr, 15 Total Time
Save RecipeIngredients
- 2 cups (8.8 ounces) Gluten Free Farina All Purpose Flour
- 1/2 teaspoon guar gum or 1/4 teaspoon xanthan gum
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (7 ounces) granulated sugar
- 3/4 cup (6 ounces) orange juice
- 2 Tablespoons vegetable oil
- 1 Tablespoon grated orange peel
- 1 whole large egg
- 1 and 1/2 cups (5.25 ounces) Fresh Cranberries, cut in half
- 1/2 cup (2.5 ounces) walnuts, toasted, chopped
Instructions
- Preheat oven to 350F
- Prepare a 9" x 5" loaf pan by greasing sides and bottom and line the bottom with parchment paper.
- Combine all dry ingredients in a separate bowl: flour, gum, baking powder and baking soda.
- In the bowl of an electric mixer, combine sugar, orange juice and vegetable oil. Beat for 1 minute until combined.
- Add egg and orange peel and mix until combined.
- Add dry ingredients and mix until combined - about 1 minute. Scrape down bowl, if necessary.
- Add cranberries and nuts and mix until combined - about 1 minute.
- Place mixture into prepared loaf pan and place in preheated oven.
- Bake 55 minutes or until the center springs back when lightly touched in the middle.
- Let cool for 10 minutes and turn out.
- I know the normal instructions would be to cool completely, however, I took some advice from a friend and started wrapping this while it was still hot in aluminum foil. Definitely keeps the bread moist.
- Good for about 3 days. If you'd like to keep it longer, wrap very well and freeze for up to 6 months.
Photography by: Karie Sofie Photography https://www.facebook.com/search/top/?q=karie%20sofie%20photography
