Cranberry-Orange-Nut Bread Recipe

Name: Cranberry-Orange-Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 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.
4
If you're planning to freeze this loaf, leave off the turbinado sugar.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Cranberry-Orange-Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Orange-Nut Bread

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