Yield: 6 servings
1½ cups of GF all purpose flour
2 tsp. xanthan gum
¼ tsp. baking soda
¾ tsp. baking powder
¼ tsp. allspice
¼ tsp. ground cloves
⅓ tsp. salt
1 egg
½ cup brown sugar
¼ cup melted butter
½ cup milk
just shy of 2/3 cup orange juice
½ T fresh lemon or orange zest
½ tsp. vanilla
¾ cup chopped cranberries
⅓ cup chopped walnuts
sugar for dusting
1. Preheat oven to 350º. Grease a loaf pan with butter and dust with a light coating of granulated sugar.
2. Beat egg and brown sugar in electric mixer. Add butter, milk, orange juice, lemon zest and vanilla.
3. In a separate bowl combine flour, xanthan gum, baking soda, baking powder, allspice, clove and salt. Gradually beat into the mixture.
4. Gently fold in cranberries and nuts. Pour into the loaf pan and sprinkle with sugar, if desired. Bake for 55 minutes.
5. Allow to cool in the pan before inverting onto a wire cooling rack.
1½ cups of GF all purpose flour
2 tsp. xanthan gum
¼ tsp. baking soda
¾ tsp. baking powder
¼ tsp. allspice
¼ tsp. ground cloves
⅓ tsp. salt
1 egg
½ cup brown sugar
¼ cup melted butter
½ cup milk
just shy of 2/3 cup orange juice
½ T fresh lemon or orange zest
½ tsp. vanilla
¾ cup chopped cranberries
⅓ cup chopped walnuts
sugar for dusting
1. Preheat oven to 350º. Grease a loaf pan with butter and dust with a light coating of granulated sugar.
2. Beat egg and brown sugar in electric mixer. Add butter, milk, orange juice, lemon zest and vanilla.
3. In a separate bowl combine flour, xanthan gum, baking soda, baking powder, allspice, clove and salt. Gradually beat into the mixture.
4. Gently fold in cranberries and nuts. Pour into the loaf pan and sprinkle with sugar, if desired. Bake for 55 minutes.
5. Allow to cool in the pan before inverting onto a wire cooling rack.