Cranberry Glutenfree Loaf
From lor 16 years agoIngredients
- 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.
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