Description
This Cranberry Orange Bread is a deliciously moist and flavorful gluten-free loaf, perfectly balanced with fresh cranberries and bright orange zest. Sweetened naturally with maple syrup and enhanced with coconut oil and buttermilk, it offers a tender crumb and a lovely aroma, making it a perfect breakfast treat or afternoon snack.
Ingredients
Wet Ingredients
- 2 Large Eggs
- ¼ Cup Coconut Oil (melted)
- ⅓ Cup Maple Syrup
- 1½ tablespoons Orange Zest
- 1 teaspoon Vanilla Extract
- ½ Cup Buttermilk
Dry Ingredients
- 1¼ Cup Oat Flour
- 1¼ Cup Gluten-free Flour Mix
- 1½ teaspoons Baking Powder
- 1 teaspoon Salt
Additional Ingredients
- 2 Cups Fresh Cranberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper to prevent sticking and for easy removal after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour mix, oat flour, baking powder, and salt to ensure an even distribution of the leavening agents and seasoning.
- Mix Wet Ingredients: In a separate mixing bowl, beat the eggs, melted coconut oil, maple syrup, orange zest, vanilla extract, and buttermilk until well combined.
- Beat Wet Mixture: Using an electric mixer, beat the wet ingredients on high speed for about 10 minutes until the mixture becomes pale and creamy, which helps create a light texture in the bread.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and beat on medium speed for 1-2 minutes until the batter is smooth and well combined.
- Add Cranberries: Gently fold in the fresh cranberries by hand to avoid breaking them up, ensuring they are evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 40-50 minutes. Check doneness by inserting a knife or toothpick into the center; it should come out clean when the bread is fully baked.
- Cool and Serve: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- You can substitute buttermilk with a mixture of milk and a tablespoon of lemon juice or vinegar if needed.
- For extra crunch, consider adding chopped nuts such as walnuts or pecans.
- Fresh cranberries can be replaced with frozen ones; just avoid thawing to prevent extra moisture from altering the batter consistency.
- Ensure the coconut oil is fully melted but cooled slightly to avoid cooking the eggs prematurely.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
