Cranberry-Orange-Nut Bread

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Cranberry-Orange-Nut Bread
Photo: Oxmoor House

This zesty and festive nut bread wrapped up with a bow makes for a welcome holiday gift.

Serves 16 (serving size: 1 slice)


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2.6 ounces potato starch (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1/2 cup granulated sugar
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fresh orange juice (about 3 oranges)
1/4 cup canola oil
2 large eggs
1 cup fresh or frozen cranberries, chopped
1/3 cup chopped walnuts
Cooking spray
1 tablespoon turbinado sugar or granulated sugar


Hands-on: 20 Minutes
Total: 2 Hours, 25 Minutes

1. Preheat oven to 350°.

2. Weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, granulated sugar, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine orange juice, oil, and eggs; stir with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts.

3. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray, and sprinkle with turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Created date

September 2014

Nutritional Information

Calories 143
Fat 6.1 g
Satfat 0.7 g
Monofat 2.8 g
Polyfat 2.4 g
Protein 1.9 g
Carbohydrate 21 g
Fiber 1.1 g
Cholesterol 23 mg
Iron 0.4 mg
Sodium 176 mg
Calcium 19 mg