A moist and delicious cranberry nut bread with hints of orange and walnut flavor, and the tang of cranberry bits.
Growing up, every Thanksgiving and Christmas the aroma of fresh quick cranberry nut bread and zucchini bread would fill our home with holiday cheer. When I moved away to California for college my mother would still send me her homemade loaf breads when I couldn’t make it home for a holiday. Twelve years later her bread is still requested to be sent to us in the mail. Something about receiving baked goods from someone you love far away feels like you are sharing that meal together.I now carry on the tradition of cranberry nut bread for the holidays and will be bringing it to the table this Thanksgiving. Turning a large loaf into mini loaves makes for a great hostess or holiday gift too! Add a mini loaf into a gift basket filled with teas and a fun new mug or create a basket filled with wine, cheese and chocolate!
- 1½ cups gluten free flour
- ½ cup tapioca flour
- 1 cup honey
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg, beaten
- 1 cup orange juice
- 2 teaspoons orange peel
- ¼ cup cooking oil
- 1 cup coarsely chopped cranberries
- ¾ cup chopped walnuts or pecans, toasted
- Preheat oven to 350 degrees F. Grease the bottom and sides of an 9x5x3-inch loaf pan or 2 mini loaf pans. Set pans aside. In a large bowl, combine the flour, baking powder, orange peel and salt.
- In a small bowl, whisk the egg, oil, honey and orange juice. Stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
- Spoon batter into a greased and floured loaf pan. Bake at 350° for 50-55 minutes for 1 large loaf, or 25-30 minutes for 2 small loaves. Use a toothpick inserted near the center to check if done - when comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
- Wrap and store overnight for best slicing.
What are you making this holiday that is your favorite meal? Leave a comment and share your ideas and inspirations of your favorite holiday dish!