CRANBERRY NUT BREAD
2 c. GFCF flour 1 c. granulated sugar or other dry sweetener 1 1/2 t. GFCF baking powder 1/2 t. salt 1/4 c. unsalted GFCF margarine 1 egg -- beaten 1 t. GFCF vanilla 2 t. orange rind -- grated 3/4 c. orange juice 1 c. walnuts or pecans -- chopped 2 1/2 c. cranberries -- fresh or frozen, chopped Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in margarine until mixture is crumbly. Add egg, orange peel, vanilla and orange juice all at once, stir until mixture is smooth. Fold in walnuts and cranberries. Pour into lightly oiled loaf pan 9 x 5 x 3 inches. Bake in preheated oven at 350 degrees F for 1 hour and 10 minutes. Test for doneness by inserting a toothpick in center. If toothpick comes out dry bread is ready. Remove from pan and cool. Can be doubled.
This is one of my favorite breads I used to make(before GFCF) It has a lot of sugar but is wonderful with a cup of tea and a good conversation with a dear friend. Cranberry nut bread 1 cup sorghum flour 1 cup GF flour (Hagman mix) 1 cup sugar 2 tsp baking powder 1/2 tsp soda 1 tsp salt 2 tsp xanthum gum 1/3 cup pear or pineapple juice 1/2 cup water 1 egg, well beaten 2 tbsp oil (safflower or canola) 1 cup halved cranberries 1 cup nuts Combine dry ingredients, set aside. Combine remaining ingredients except cranberries and nuts. Add all at once to dry ingredients. Stir until moistened. Add cranberries and nuts. Put in well greased loaf pan. Bake 45-50 minutes at 350 degrees.