What a wonderful way to get into the autumnal spirit — cranberries! I love this light bread as a sliced loaf or as muffins, with or without nuts. It is so simple and so universally pleasing. I hope you enjoy!
- 1/2 cup butter or non-dairy substitute (e.g. Earth Balance® Shortening or Buttery Sticks)
- 1/2 cup granulated cane sugar (Wholesome Sweeteners®)
- 2 large eggs (or egg substitute of choice)
- 1/2 cup sour cream, dairy or non-dairy (Follow Your Heart® or Tofutti®)
- 1 mashed ripe banana
- 1 tsp. gluten-free vanilla extract (Nielsen-Massey® Vanillas)
- 1 1/2 cups Jules Gluten Free™ All Purpose Flour
- 2 Tbs. flaxseed meal (optional, but recommended)
- 1 tsp. baking soda
- 2 tsp. gluten-free baking powder
- 2 tsp. cinnamon
- 3 cups chopped fresh or dried cranberries
- 1/2 cup chopped walnuts (optional)
Preheat oven to 350° F (static) or 325° F (convection). Oil or line with muffin papers 21-23 muffin tins and set aside; alternatively, oil one loaf pan.
Cream the butter and sugar until the mixture is light and fluffy. Add the eggs and vanilla and beat well. Mix in the sour cream and banana until well blended.
In a separate bowl, whisk together all dry ingredients then gradually incorporate into the wet batter. Lastly, stir the chopped cranberries and walnuts into the batter gently.
Spoon the batter into the prepared muffin tins and bake for 25-30 minutes, or until the tops are lightly browned and they spring back to the touch. If baking as a loaf, spoon into loaf pan and smooth the top; bake for 60 minutes. The bread is done when the top is lightly browned and a cake tester or toothpick inserted into the center comes out clean. Cool in the pan before removing and slicing.
*This recipe and over 149 others may be found in my new book, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy (DaCapo Press, 2010)