ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry-Orange-Nut Bread

Photo: Oxmoor House
Hands-on time 20 mins
Total time 2 hrs, 25 mins
Yield

Serves 16 (serving size: 1 slice)

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

If you're planning to freeze this loaf, leave off the turbinado sugar.

Gluten-Free Baking