Hands-on Time
20 Mins
Total Time
2 Hours 25 Mins
Yield
Serves 16 (serving size: 1 slice)
Photo: Oxmoor House

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Chef's Notes

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

Gluten-Free Baking

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