Cranberry Glutenfree Loaf |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe is from an e-mail that I received. This bread is best when made with I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix but any all-purpose gluten-free flour mix that uses mostly rice flour can be used as long as it contains xanthan or guar gum. Read more . Enjoy it warm, or toast individual slices and serve with butter. Ingredients:
3 cups all-purpose gluten-free flour (mix must contain xanthan or guar gum) |
2 eggs |
1-1/2 cups fresh cranberries or defrosted frozen cranberries, chopped |
1/2 cup milk or non-dairy milk substitute |
3/4 cup orange juice |
1 cup brown sugar or turbinado sugar |
1/2 cup melted butter or margarine |
1 tablespoon lemon zest or orange zest |
1/2 teaspoon baking soda |
1-1/2 teaspoons baking powder |
1/2 teaspoon allspice |
1/2 teaspoon salt |
1/2 teaspoon cloves |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350°F Grease a large loaf pan.
2. Beat eggs and sugar with electric beater or mixer.
3. Add butter or margarine, milk or milk substitute, orange juice, zest and vanilla.
4. Slowly beat in baking soda, baking powder, salt, all spices and flour. Mix until combined.
5. Gently fold in chopped cranberries.
6. Pour into loaf pan and smooth the top of the loaf with a rubber spatula.
7. Bake for 1 hour.
8. Allow to cool slightly in loaf pan before inverting onto cooling rack.
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