Cranberry Bread (Gluten Free)
Recipe: #1098
October 22, 2011
Categories: Breads, Side Dishes, Snacks, Cranberry, Baby Shower, Brunch, Christmas, July 4th Oven Bake, Quick Breads, more
"From the Gluten Free Club. Even my picky daughter likes this."
Ingredients
Nutritional
- Serving Size: 1 (696.6 g)
- Calories 1341.3
- Total Fat - 49.5 g
- Saturated Fat - 14.5 g
- Cholesterol - 493.6 mg
- Sodium - 1155.3 mg
- Total Carbohydrate - 200 g
- Dietary Fiber - 7.2 g
- Sugars - 134.2 g
- Protein - 24.5 g
- Calcium - 168.2 mg
- Iron - 21.4 mg
- Vitamin C - 137.7 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Preheat oven to 350°F. Grease and flour an 8 x 4 ½ x 2 ½ inch loaf pan (glass is best).
Step 2
In a medium bowl whisk together gluten free flour, salt, baking powder (gluten free), and xanthan gum.
Step 3
Using a mixer set on medium high, cream margarine and sugar until well incorporated. Add the egg yolks and beat on medium high until combined.
Step 4
Add the orange rind and then a little bit of the flour. Mix. Add some orange juice. Mix. Repeat until flour and orange juice are gone.
Step 5
Turn off mixer and stir in cranberries using a wooden spoon. Beat the egg whites in a bowl and then fold into the batter.
Step 6
Pour into loaf pan and place in center of oven. Bake for about 50 minutes, 60 if needed. Loaf should be golden. Cool on a wire rack.
Tips
No special items needed.