cranberry bread
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| Serves | 16 |
| Prep time | 10 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 10 minutes |
| Dietary | Gluten Free |
| Meal type | Bread, Snack |
| By author | My mama |
Ingredients
- 1 3/4 c. Cup 4 Cup flour blend (You can use any all purpose gluten free flour blend)
- 1 c. sugar (You can use coconut sugar, but know that your batter & bread will be much darker)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/4 c. shortening (any kind)
- 1 c. orange juice
- 1 Tbs. grated orange rind
- 1 egg or 1 Tbs. flax meal mixed into 3 Tbs. warm water
- 1 c. cramberries, chopped if they're big
Optional
- 1/2 c. chopped nuts (I usually tend to leave nuts out of my cranberry bread)
Note
I purchased a bag of Cup4Cup flour blend recently and have had good results with my baking. Interested in looking into it? Here's their website: http://www.cup4cup.com/ I will say that the blend has milk powder in it, so if you're dairy-free or vegan, then this is not a good blend for you.
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Directions
| 1. | Preheat oven to 350 degrees & grease a loaf pan. | |
| 2. | Mix dry ingredients. With a pastry cutter or fork, cut in shortening until the shortening and dry ingredients are well blended and the shortening is in pea-sized pieces. | |
| 3. | Fold in egg or egg replacement, orange juice, orange zest and nuts (if using). | |
| 4. | Scoop into loaf pan and spread evenly. | |
| 5. | Bake at 350 degrees for about an hour. I like my bread really moist and pound cake-like, so I tend to turn the oven off about 50 minutes in and let the bread stay in the oven until the oven isn't hot anymore. |
