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.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/cranberry-orange-bread/