Zutaten für Gluten Free Cranberry Fruit Nut Bread
- Fresh Cranberries
- Walnuts
- 1 tablespoon orange zest
- 2 cups gluten-free all-purpose flour blend
- Sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup shortening (or vegan butter alternative)
- ½ cup orange juice
- 1 large egg
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Zubereitung von Gluten Free Cranberry Fruit Nut Bread
- Preheat oven to 350°F (175°C).
- Prepare cranberries (1 cup fresh or frozen), nuts (1 cup chopped pecans or walnuts), and orange zest (1 tablespoon) and set aside.
- In a large bowl, whisk together dry ingredients: 2 cups gluten-free all-purpose flour blend, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg.
- Cut in 1 cup shortening (or vegan butter alternative) using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together ½ cup orange juice, 1 large egg, and the prepared orange zest. Add to the dry ingredients and mix until just moistened.
- Gently fold in the prepared cranberries and nuts.
- Grease and flour a 9x5 inch loaf pan (or line a muffin tin with cupcake liners).
- For loaf: Bake for 50-60 minutes, or until a wooden pick inserted into the center comes out clean.
- For cupcakes: Fill cupcake liners about ¾ full. Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Best served at room temperature. Gluten-free flour can affect storage, so it's best enjoyed fresh.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
51g
Fat
3g
Carbs
4g
