Sunday, November 14, 2010

Cranberry Orange Bread

Cranberry Orange Bread

As Autumn arrived and Thanksgiving was on my mind I vowed to start trying to adapt recipes early. We love Thanksgiving in this house! The baking, the family, the leftovers. The thought of our very first (and hopefully only) gluten-free, dairy-free and soy-free Thanksgiving was a little overwhelming. Overwhelming with the possibility of being a really cool and exciting adventure I guess.

I haven't done as much adapting as I would like, but today Beanie and I made Cranberry Orange Bread. The original recipe is my mother-in-law's and it's one of our fall favorites. I am very pleased with how our gluten-free version came out.

Cranberry Orange Bread


2c gluten-free flour (I used Bob's Red Mill gluten free all purpose flour)
1 1/2 tsp xanthan gum
1c sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 Tbsp fresh grated orange peel
1/4c Spectrum palm shortening
3/4c orange juice
1 egg, beaten
1 1/2c fresh cranberries


  1. Preheat oven to 350 degrees.
  2. Sift flour and other dry ingredients together in a bowl.
  3. Put the palm shortening in the middle & cut it into flour until mixture resembles coarse meal.
  4. Blend orange juice and egg; add in to mixture.
  5. Fold in cranberries.
  6. Turn into greased pan and bake at 350 degrees for 50min or until golden brown and a toothpick is dry when inserted into loaf. Cool on it's side on a rack.

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