I have been meaning to make cranberry orange bread for, oh, about a year. Not sure why I never got around to it until now, but it turned out great.
How great? Well, my official taste-tester (that would be Joel) usually upon trying my baked goods says “it’s good, for gluten-free.” When he tried this bread, he just said “this is good.”
So there you go.
Cranberry Orange Bread
Here’s what you’ll need:
3/4 cup almond flour
1/2 cup sorghum flour
1/2 cup GF oat flour*
3/4 cup cornstarch (or other gf starch)
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup dark brown sugar, packed
1/2 cup butter, room temperature (1 stick)
Zest and juice from a medium orange (I ended up with 1 heaping tsp of zest and a scant 1/4 cup of juice)
3/4 cup milk (I used coconut)
1 cup frozen cranberries
And here’s what you’ll do:
1. Preheat oven to 350 degrees.
2. Measure flours, baking soda and powder, and brown sugar into a large bowl. Whisk or fluff with a fork until evenly mixed.
3. In a separate bowl, cream together butter and eggs.
4. Add milk, orange juice and zest to butter and eggs. Stir to combine.
5. Add wet ingredients to dry. Mix thoroughly.
6. Stir in cranberries.
7. Transfer mixture to bread pan. Bake for 60 minutes, or until a knife inserted in the center of the loaf comes out clean.
8. Allow to cool completely before you attempt to remove from pan or slice loaf.
*I used certified GF oat flour from Bob’s Red Mill. If you are unable to find it, you can always grind GF rolled oats in a food processor until you have flour.
This is best served warm, no butter necessary. It also makes excellent French toast.
Hope you enjoy!