Gluten-Free Cranberry Orange Bread
Tangy cranberries, sweet orange juice, and warm vanilla and almond extracts give this Gluten Free Cranberry Orange Bread an irresistible, bakery-style flavor. You’ll love this moist, tender loaf cake - and it’s so easy to make.
Servings: 9
Ingredients
- 2 cups gluten free flour
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 1/2 cups fresh cranberries
- 1 large eggs
- 1 cups coconut sugar
- ¼ cup unsalted butter cubed and softened
- ¾ cup orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Pecan topping (optional):
- 1/4 cup 4 tablespoons unsalted butter
- 1/4 cup packed dark brown sugar
- ½ teaspoon cinnamon
- 1/2 cup pecans chopped
Instructions
- Preheat the oven to 350°F.
- Line 9” x 5” loaf pan, parchment paper and spray with baking spray or butter lightly.
- In a medium bowl combine flour, salt, baking powder, baking soda, and cranberries. Toss to coat cranberries and combine ingredients.
- With an electric mixer on medium speed, beat egg and sugar until blended. Add butter and mix again. Then add vanilla extract, almond extract, and orange juice. Mix again until fully blended.
- Lower the mixer speed to low, and slowly add in the flour mixture. The batter will be quite thick.
- Spread gently into the prepared pan.
Topping:
- Melt the butter in a large sauté pan over medium heat. Add the sugar and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated. Spread over the cake batter.
- Bake for 30 minutes, and then tent the bread with foil to prevent over browning. Cook for an additional 30 minutes, or until the cake tester comes out clean.
- Cool for 20 minutes. Then run a knife around the inside edge of the pan, and remove the cake. Cool for an hour before serving.