With only five days until Christmas, and decorations JUST going up in my household, it was time to bake something festive! During Thanksgiving we failed to make anything with our fresh cranberries, so we froze them for later use – now. I found this recipe on Once upon a Chef‘s website and adapted it to make it gluten-free and used almond milk and apple cider vinegar to make “buttermilk.” The results… delicious! Hope you have time to bake this quick, easy bread recipe and share it with your families. Wishing you all a happy holiday and happy new year! xoxo, Nat’s Knack
Cranberry Orange Walnut Bread
(adapted from here)
1/3 cup orange juice
2 teaspoons grated orange zest, from one orange
2/3 cup buttermilk*
6 tablespoons unsalted butter, melted
1 large egg
2 cups AP flour (1 c AP gluten-free flour, 1/2 c rice flour, 1/2 cup cornmeal)
1 cup sugar
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup fresh or frozen cranberries, chopped coarse
1/2 cup walnuts, chopped
1. Adjust oven rack to middle position and preheat oven to 375 degrees. Spray bottom of 9 x 5-inch loaf pan with non-stick cooking spray.
2. In a small bowl, stir together orange juice, orange zest, buttermilk, butter and egg. Set aside.
3. In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
4. Scrape batter into prepared loaf pan and spread evenly with a rubber spatula. Bake for 20 minutes, then reduce heat to 350 degrees. Continue to bake until golden brown and toothpick inserted into center of loaf comes out clean, about 45 minutes longer. Cool loaf in pan for about 10 minutes, then turn out onto wire rack and cool at least one hour before serving.
*Make your own buttermilk by adding to 2 teaspoons lemon juice or white distilled vinegar to a measuring cup. Add milk until level reaches 2/3 cup. Let sit about 5 minutes until mixture curdles.