I still managed to find whole cranberries after the holiday season was over. This bread looked too good to resist. It wasn't originally a gluten free recipe but I just subbed my gluten free flour and it turned out just fine. If you're not gluten free, use regular flour and it will be fine. Maybe a tad crumbly but it didn't stop us from devouring it in record time.
This was a sweet bread with the slight tartness of the cranberries. I only regret not making two loaves.
Gluten Free Cranberry Bread Recipe
Adapted from Katie's Cucina
2 cups gluten free flour**
1 1/4 cups light brown sugar, packed
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 large egg, beaten
3/4 cup milk
4 tbsp. butter, melted
1 - 12 oz. bag of fresh cranberries
1 tbsp. raw sugar
Grease and flour a 9 x 5 in. loaf pan. Mix flour, sugar, baking powder, baking soda and salt in a medium bowl. Meanwhile combine egg, milk and butter in a small bowl. Add wet mix to dry mix and combine thoroughly then stir in cranberries. Pour batter into prepared pan. Sprinkle with raw sugar. Bake until golden brown, about 1 hour 15 minutes. Let cool for awhile and run a knife around pan to loosen bread. Turn onto a wire rack to cool completely.
**This is how I make my gluten free flour blend. The basic recipe is 2 cups brown rice flour; 2/3 cup potato starch and 1/3 cup tapioca flour. Combine the ingredients together and then measure out however much you need. I keep it on hand and use as necessary.
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