Gluten free cooking and baking can be super tricky. Bread, especially, has been very hard for me. Unfortunately for me I have yet to find or create a great gluten free bread recipe. But sweet breads…oh sweet breads!! That’s a different story…breads like, banana, blueberry, pumpkin, cranberry…. I could go on. Thankfully, in our home, we can still enjoy homemade baked goods like those. I’ve even been able to make my grandmother’s Norwegian cone cookies gluten free!!! Seriously so thankful for that because its my favorite cookie ever! Anyhoo…
Cranberry season is in full swing and with Thanksgiving right around the corner I thought it only appropriate to share a delicious gluten free cranberry bread…I’m not a big cranberry sauce fan so I love this as an alternative. Not your traditional cranberry side dish, but still fun, festive and fulfills that cranberry tradition for Thanksgiving! This is just a basic cranberry bread recipe the only change I made was swapping out the regular flour for a gluten free option. The orange juice keeps the bread flavorful and moist and in my opinion keeps it from feeling too heavy, which often times can happen in gluten free baking. Speaking of baking, shall we?
Gluten Free Cranberry Orange Bread
2 cups of gluten free flour – I used Bob’s Red Mill
1 cup of sugar
1.5 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup butter
1 egg beaten
1 tsp orange zest
3/4 cup orange juice
2 cups of frozen or fresh cranberries – sliced
Begin by sifting the dry ingredients in a large bowl. Cut butter into the dry ingredients until the mixture is crumbly. Add in the beaten egg, orange zest, orange juice and stir until incorporated. Fold in your cranberries
Pour batter in greased loaf pan (9×5) Bake at 350 degrees for about an hour and 10 minutes or until a toothpick comes out clean. Remove and cool on a wire rack. Slice and enjoy…I love just a tiny dab of butter on mine!
Thanks so much for stopping by friends!