As soon as I start to see cranberries in the market, I know that the holidays are coming! I suddenly find myself adding cranberries into recipes on a whim, and often find that their tart flavor and beautiful color add a zest to sometimes tired dishes. In this bread, I built upon this tart taste by adding orange as a complement, and – voilà! A healthy and flavorful quick bread perfect for winter mornings and dinner tables alike.
- 1 egg
- 1/4 cup vanilla yogurt (dairy or non-dairy is fine)
- 1/2 cup orange juice (with pulp is best)
- 1/2 cup plain or vanilla flavored milk (dairy or non-dairy is fine)
- 1 tsp. orange extract
- 1/2 cup granulated cane sugar
- 1 2/3 cup Jules Gluten Free™ All-Purpose Flour
- 1 Tbs. gluten-free baking powder
- 1 tsp. baking soda
- pinch of salt
- 2/3 cup finely chopped frozen cranberries
- 1/2 cup finely chopped walnuts (optional)
- cinnamon-sugar for topping
Preheat oven to 350° F or 325° F convection (recommended).
Mix together the egg, yogurt, orange juice and milk. Add in all remaining ingredients except the cranberries and nuts, beating until all the lumps are removed from the batter. Fold in the cranberries and nuts.
Pour the batter into an oiled loaf pan, mini loaf pans or muffin tins and sprinkle the tops with cinnamon-sugar before baking. Bake for 40 minutes for bread, 25-30 for muffins and mini loaves. The bread is done when the tops are lightly browned and a cake tester or toothpick inserted into the center comes out clean.
Cool in pans before removing and slicing.
Makes 1 loaf.