Monday, September 5, 2011

Gluten Free Cranberry Bread

 Gluten Free Cranberry  Bread

1/2 cup granulated sugar
2 tsp finely grated orange zest
3/4 cup water
1/4 cup orange juice
2 tbsp canola oil, or light olive oil
1 Egg
2 cups GF All purpose flour
1 tsp baking powder
1 tsp salt
1/4 tsp baking soda
2 cups halved cranberries, fresh or frozen (unthawed)Grind in Food Processor

Heat oven to 350F. Grease bottom only of a 9x5inch glass loaf pan.

In large bowl, combine sugar, orange zest, water, orange juice, oil and egg; blend well. Add flour, baking powder, salt and baking soda; stir just until dry ingredients are moistened.

Gently stir in cranberries. Pour into greased pan.

Bake at 350F for 50 to 60 minutes or until a toothpick inserted in center comes out clean. After 15 minutes, remove from loaf pan and allow to cool completely on a wire rack.Wrap tightly and store in refrigerator. Makes 1 (12 slice) loaf.