This zesty and festive nut bread wrapped up with a bow makes for a welcome holiday gift.
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
1 tablespoon turbinado sugar or granulated sugar
How to Make It
Preheat oven to 350°.
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.
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.
If you're planning to freeze this loaf, leave off the turbinado sugar.
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