Cranberry Glutenfree Loaf
From lor 18 years ago
- 60 minutes to make
- Serves 12
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. See less
Ingredients
- 3 cups all-purpose gluten-free flour (mix must contain xanthan or guar gum) shopping list
- 2 eggs shopping list
- 1-1/2 cups fresh cranberries or defrosted frozen cranberries, chopped shopping list
- 1/2 cup milk or non-dairy milk substitute shopping list
- 3/4 cup orange juice shopping list
- 1 cup brown sugar or turbinado sugar shopping list
- 1/2 cup melted butter or margarine shopping list
- 1 Tablespoon lemon zest or orange zest shopping list
- 1/2 teaspoon baking soda shopping list
- 1-1/2 teaspoons baking powder shopping list
- 1/2 teaspoon allspice shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon cloves shopping list
- 1 teaspoon vanilla shopping list
How to make it
- Preheat oven to 350°F Grease a large loaf pan.
- Beat eggs and sugar with electric beater or mixer.
- Add butter or margarine, milk or milk substitute, orange juice, zest and vanilla.
- Slowly beat in baking soda, baking powder, salt, all spices and flour. Mix until combined.
- Gently fold in chopped cranberries.
- Pour into loaf pan and smooth the top of the loaf with a rubber spatula.
- Bake for 1 hour.
- Allow to cool slightly in loaf pan before inverting onto cooling rack.
momo_55grandma
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" It was excellent "