This bread is one of my favorite holiday goodies! Tangy, followed by a hint of sweetness, this bread is something everyone can enjoy! Not too sweet and not too tart, this bread is especially perfect for those that would prefer something on the less-sweet side. Whether you are looking for a breakfast bite, or a dessert delight this bread is the perfect option!
I make this bread gluten-free, but it should work just as well, if not better with regular wheat flour for those who opt to go that route! I will say that gluten-free tends to take a little bit more liquid. If this is made “normally” I would start with 1/2 C. of orange juice in the muffin batter and add more slowly if need be.
Fresh cranberries can be tricky to come by year round so I like to stock up when Costco has them in stock and freeze them so that they can be enjoyed all year round!
This recipe can be made in the form of a loaf, or muffins (it should make 12 regular-sized muffins). I have found that when making it gluten free, this bread has a better consistency in the form of a muffin. When I go the loaf route I still get a great bread, but it definitely turns out a bit dense.
I will include the ingredients for the glaze, but it is totally optional, as the bread is quite delicious on its own if you are someone looking to cut some sugar or keep it simple!
For the batter:
- 1 1/2 C. all purpose flour (I use Namaste Gluten Free All Purpose Flour)
- 3/4 C. granulated white sugar
- 1 tsp. powder
- 1/8 tsp. salt
- 1/4 tsp. soda
- 1 large egg
- 3/4 C. orange juice (fresh is of course optimal, but store bought works perfectly:))
- 2 Tbsp. melted butter or butter substitute (I use Organic Valley Unsalted Cultured Butter)
- 1 1/2 to 1 3/4 C. halved cranberries
For the glaze:
- 3/4 C. powdered sugar
- 1/8 tsp. vanilla extract
- 1 Tbsp. melted butter (optional)
- 1-3 tsp. orange juice (depends on desired consistency)
Directions:
- preheat oven to 350 degrees Fahrenheit
- Grease a loaf pan or muffin tins
- For the muffins:
- Combine the flour, sugar, powder, salt, and soda in a bowl and set aside
- In a separate bowl melt the butter, add the egg and orange juice.
- Stir in cranberries
- For loaf
- Spoon batter into a greased or parchment-lined loaf pan
- Bake for 45 minutes, or until a toothpick comes out clean
- For muffins
- Spoon batter into greased or paper-lined tins, fill about 3/4 of the way
- Bake for 15-20 minutes, or until a toothpick comes out clean
For the glaze:
- In a bowl the melt butter then add the powdered sugar, vanilla and orange juice until you achieve the consistency you desire.
After the loaf/muffins has cooled, drizzle with glaze or spread over top.
Enjoy!!
Intuitive Health & Living 