Cranberry Orange Bread

Photo credit: Mette Nielsen

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Cranberry Orange Bread

Cook

Total

Yield 1 loaf

We used cassava flour in place of tradition grain-based flour to make this perfect holiday bread gluten-free.  Cassava flour comes from ground, dehydrated cassava root, also known as yuca root. Due to its easy-to-use texture and mild taste, this gluten-free flour is easy to use in recipes in place of traditional grain-based flours or even gluten-free flour blends.

Ingredients

  • 2 cups cassava flour
  • 1 cup organic cane sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 6 Tablespoons cold butter
  • 1 Tablespoon grated orange peel
  • 1 beaten egg
  • ¼ cup whole milk
  • ¾ cup orange juice
  • 3 cups coarsely chopped cranberries

Instructions

In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbs are pea-sized.

Stir in orange peel. Add egg, milk and orange juice, stir to combine. Fold in cranberries.

Pour into greased 9-inch loaf pan and bake in a 350°F oven for 75-80 minutes, until golden brown and toothpick comes out clean.