Saturday, April 12, 2014

GF/DF Orange Cranberry Bread

Thanks to a set of videos we reviewed from Curiosity Quest, we recently learned how oranges and cranberries are grown and harvested. This led to baking a batch of delicious Orange Cranberry Bread!

As usual, we adapted several recipes and then combined them to make a safe, gluten and dairy free version of bread.

Here is my final version of the recipe:

1 orange (up to 3 will be necessary if you wish to squeeze the fresh orange juice from them for this recipe) {Or you can use 3/4 tsp. of dried, shredded orange peel}
3/4 c. orange juice (fresh squeezed or a 'not from concentrate' brand)
1 egg (can use Ener-G egg replacer w/o compromising the texture much at all)
2 TBS Canola oil
2 C. Gluten free flour blend
3/4 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 tsp. xantham gum
3/4 c. chopped fresh cranberries

For the glaze:
1 TBS. powdered sugar
3/4 c. orange juice

Oven: 350 degrees

Bake time will depend on what size pans you use - we like mini loaves, which take about 35 minutes to bake.

Using a zester, peel about 1/2 the orange and chop the orange zest into tiny pieces. You can skip this by using dried orange peel sold in the spice section, but use less - about 3/4 tsp. If using fresh peel, use about 1 1/2 tsp of zest.

In a large bowl, stir together all dry ingredients: flour, sugar, baking powder, baking soda, salt, and xantham gum.

In a smaller bowl, stir together wet ingredients: orange juice, oil, and beaten egg.

Make a well in the middle of your dry ingredients and pour the wet ingredients into that well. Stir gently until just combined.

Finely chop the cranberries in  a food processor or mini chopper. Gently fold the chopped cranberries into the batter until just combined.

Pour batter into pre-greased pans and bake. Baking time will depend on what size pans you use. Mini loaves (this recipe will make 3 mini loaves) take about 35-40 minutes. A full size loaf will take about 70 minutes.

After removing from the oven, cool in the pans for about 10 minutes, then completely cool on racks.

When cooled, mix up the glaze ingredients. Use more juice or powdered sugar as necessary until a thick, but runny glaze is accomplished. Gently pour this glaze over the cooled loaves, allowing it to harden before slicing them.

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