Cranberry Orange Bread - Gluten Free!

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Gluten Free Cranberry Orange Bread

Adapted from Colette Martin by My Little Blue Heron Kitchen

I love cranberry bread, and since I was ordered to cut gluten in 2016, this loaf is a taste I've missed. I found this recipe online and tweaked it. It had been stripped of gluten as well as of granulated sugar, dairy and eggs. So, in my quest to recapture the original recipe, I added back as many of those bad boys as I could from the original recipe. Gluten free with crust crunch?!  Crantastic!

Ingredients are listed by weight. Ohhh, please don't sigh or even worse, leave. Here's an inexpensive one, available on Amazon in the U.S. There are so many, and they fluctuate in price. You'll love having this scale in your kitchen. And while you're at Amazon, with Omicron and Delta's dirty dancing, get yourself your very own Covid test! 

I recommend King Arthur "all purpose" gluten-free flour blend (the one without xanthan gum), but if you have a different blend, please do use it.

In New York, you can still find cranberries in the market. Buy a bag or two and freeze! Whole Foods sells frozen cranberries. You only need 1 cup of cranberries for the recipe, so one bag'll last for a few batches. Chop them up frozen and add directly to the batter. Both store bought and freshly squeezed orange juice work well.

I haven't added chopped nuts (yet.) If you do, I'd love to hear from you!

I like to make little mini-loaves and freeze them. You can make a large loaf (8 x 4), smaller loaves, or even cupcakes. 

Like most gluten free baked goods, this loaf is most delicious when cooled and enjoyed, freshly baked. I hope you'll enjoy this old fave as much as I've loved savoring this taste memory.

peace, love and good health to you, 

jane

Cranberry Orange Bread - Gluten Free

Equipment: Loaf pan or muffin pan, mini muffin pans or small loaf pans, hand or stand mixer

Ingredients:

 

340 g. Gluten free flour blend of choice (without xanthan gum) I prefer King Arthur brand

6 g. flaxseed meal

3 g. xanthan gum

12 g. baking powder

2 g. salt

3/4 milk of choice (I use dairy free milk)

1/4 c. orange juice

2 eggs, size large, room temperature

1/3 c. melted butter or mild tasting vegetable oil

149 g. granulated white sugar

1 c. cranberries, fresh or frozen, coarsely chopped

1 1/2 Tbsp. orange zest (no pith!)

Procedure:

1.    Preheat oven to 350º F. Light oil or spray with release loaf pan or line muffin cups with paper liners

2.    In a large bowl, whisk together dry ingredients and set aside.

3.    In the bowl of a stand mixer, or if using a hand mixer, in another large bowl, combine wet ingredients with sugar and eggs, blending until well-combined (about 2 minutes), scraping down, if necessary.

4.    Dump in the blended dry ingredients and blend until smooth. Add chopped cranberries and orange zest. Blend on low until just combined.

5.    Pour into prepared pan or pans. Bake in the middle of pre-heated oven. Time will vary, depending upon size of pan. For one large loaf, approx. 45-55 min. (check after 40 minutes), less for smaller loaves, until toothpick inserted comes out clean.

6.    Release from pan or pans and cool on rack. Serve slightly warm or completely cooled. If wrapping, wait until completely cooled. Wrap and store in fridge or freeze.

Cranberry Bread (with ginger!)

Cranberry Bread

Blue Heron Kitchen

            After comparing at least six cranberry bread recipes, I left one out for reference.  That one was Bernard Clayton, Jr.’s Complete Book of Breads.  I’m always happy that I own this book. The original is out of print, but you can get used copies for $.01. Not a bad price.

            Orange is a natural with Cranberries, which are also called Mossberries (I learned that from Bernard). Use organic Valencias (at room temperature, you’ll get a good squeeze out of them). If you don’t have fresh oranges on hand, use store bought OJ. But for gmo’sake, buy organic. Bob’s Red Mill whole-wheat pastry flour is great. If you want to go all out whole wheat, get yourself a five-pound bag of King Arthur’s White Whole Wheat. It’s my new favorite flour. Just be sure that when you measure out, you scoop and level with a light touch. Don’t pack it in. European style butter (83% butterfat makes a difference. It trumps American butter in every way. Look for Plugra or Cabot brand.  In the New York Metro area, find them at Fairway or better markets.  You can use French butter, but it’s a fortune. Save it for the sablés.)  Be confident in your butter. If it’s not fresh, it will ruin your baking. Ask yourself this: would I spread this on toast I’m serving to my convalescing best friend? If the answer is “no”, throw it out. (Truc: freeze butter.  Keep it away from other things in the fridge. Or, pretend you’re European and just leave it on the counter. Nobody’s dead in Europe from leaving his or her butter out.) 

I used pecans and candied ginger in this loaf.  You can use one, both or neither. Try other nuts or other dried fruit. Toast your nuts first (most often in baked goods – it allows the oils to surface and alters the product and taste … really.) Spread them in a single layer and toast them in a preheated oven at 350º F. for about 8-10 minutes or until you can just begin to smell them. Be vigilant when you toast nuts. If you burn them, you’re really out of luck.  Cool them before you chop them. If you toast a larger quantity than is called for in the recipe, store them in a jar. They’re delicious.

Wash and dry the cranberries thoroughly, discarding any funky ones.  I never look forward to chopping them by hand because they’re unruly.  Put them in the food processor and give them about 8-10 quick pulses and you won’t have to go chasing escaped cranberries rolling all over your counter and floor.  Use a medium grate for the orange rind. Microplane Zester has a really high-end box grater.

This recipe uses almost one full bag of fresh cranberries. You’ll have some leftovers.  You can freeze them or throw them into your food processor or blender with a piece of fresh orange, rind and all, (about ¼ to ½  of one), some nuts, currents or raisins or dried cranberries and sweetener (Agave syrup or stevia) for a quick little relish.

Ingredients:

2 cups unbleached all-purpose flour

2 cups whole-wheat pastry flour or King Arthur’s White Whole Wheat Flour

1 ¾ cups granulated sugar

1/4 tsp. orange oil, optional

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp. ground ginger (if you’re adding candied ginger – if not, it’s your call)

2 tsp. pure vanilla extract (I use Baldwin’s. always)

2 tsp. kosher salt

4 oz. unsalted butter, cut into small pieces and frozen for about 10 minutes (or longer)

1 ½ c. freshly squeezed orange juice (no need to strain – but remove any seeds)     (approximately 4-5 juicy oranges will render enough juice)

2 Tbsp. orange zest (zest of one large orange – just the rind, not the white pith)

2 eggs, size large, room temperature

1 cup chopped, toasted pecans

½ cup candied ginger, organic preferred

2 cups (approx. 8 oz.) fresh (or fresh/frozen) cranberries, coarsely chopped

Turbinado sugar for sprinkling on top of loaves (optional)

Procedure:

PREPARE:

Brush 2 large or 1 medium and a mélange of ‘other’ sized loaf pans with melted butter, vegetable oil, or a combination of the two. For an easier release, dust the pans with some flour. Be sure to give a good zetz (do it in the kitchen sink) to remove all flour that isn't lightly clinging to the butter or oil that you just used to prepare your loaf pans. You can do this step last once you see how much batter you have. But do have pans available and at hand so that you can get the batter into the oven asap. Once the dry meets the wet stuff, the rising agents will be activated. Think about how much you hate sitting in the waiting room or how great you looked when you boarded the flight.

1. Preheat oven to 350º F.
2. In the bowl of a food processor, coarsely chop the cranberries (or chop them by hand if you’re adventurous.) Set aside.
3. Chop the candied ginger into ½” pieces and mix with the chopped pecans. Set aside.
4. In a separate bowl mix orange zest into the measured out sugar. If you’re using the orange oil, add that too. Set aside.
5. In a large liquid measure cup, measure out the orange juice and crack the eggs directly into the orange juice. To this, add the vanilla extract. Whisk together. Set aside.
6. In the bowl of a Kitchen Aid mixer, or in a large mixing bowl, whisk together flours, baking powder, baking soda, salt, ground ginger (if using) and sugar that has been infused with orange zest (and if you’re using it, orange oil).
7. With the paddle attachment (or using two knives or your fingers) add the very cold butter and mix until the mixture resembles coarse cornmeal.
8. Dump in the orange juice/egg/vanilla extract mixture and mix only until the ingredients are wet.
9. Add cranberries, nuts and candied ginger all together. Mix, either by hand or with the paddle attachment, folding in very quickly, until just incorporated. Less mixing means better cake.
10. Pour a little more than ½ way into each prepared pan.
11. Bake anywhere from 30 minutes to 1 hour, depending upon the size of your loaf pan and the heat of your oven, until a wooden toothpick or a metal cake tester inserted into the center comes out clean.
12. Cool on rack before releasing from pans. You may have to run a sharp knife around the edges.
13. After releasing from pans, cool completely and wrap well.
14. Try to wait until the next day to eat these. The flavor will develop and improve.
15. These refrigerate and freeze well.

Happy autumn!

peace and love,

jane