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

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
20 mins
total:
2 hrs 25 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Chef's Notes

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

Source

Gluten-Free Baking

Nutrition Facts

143 calories; fat 6.1g; saturated fat 0.7g; mono fat 2.8g; poly fat 2.4g; protein 1.9g; carbohydrates 21g; fiber 1.1g; cholesterol 23mg; iron 0.4mg; sodium 176mg; calcium 19mg.
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