gluten-free. sugar-free. dairy-free. vegan possibility.
Cranberry Orange Walnut Bread is a mouthful to say. I almost called this little gem “Holiday Bread”. It tastes like the holiday season with warm cinnamon, cranberries, and a little orange zest added for even more flavoring. But titles should be descriptive so I settled on a rather lengthy title. Not sure anyone will search the internet for this bread exactly but hopefully it will be found.
Honestly, this bread took many attempts. The thing about gluten-free flours is though I have found many to choose from, understanding the combinations of a few together and their absorbency of moisture is integral to the end result. This is where troubles rose.
I have a tendency to make everything I envision from scratch, not calculating ingredients until afterwards if the taste is acceptable. After a couple batches of an enjoyable bread, figuring out the exact amount of flour used grew difficult. It was a mess I usually don’t experience. Two breads (one like a scone, the other like a crumbling cake) later, I changed the ingredients.
This is a dense bread filled with nutritious whole foods lending a full feeling once consumed. Not really sweet, it is nicely paired with peanut butter or vanilla ice cream. Have also been informed it would taste great with coffee or tea.
(1) For non-vegans: Taste tester recommends a sharp or white cheese if so desired.
(2) To make orange zest, grate until you see white. Once you spot the white, move onto a different orange location. An organic orange is recommended.
(3) Feel free to substitute almond flour for tigernut flour, or even the brown rice and coconut flour amounts for almond flour only. Definitely would not recommend excluding almond flour and using brown rice flour and coconut flour only.
Cranberry Orange Walnut Bread
Warm gluten-free bread with holiday flavors.
- 1 c. flour (1/2 c. almond flour, 1/4 c. brown rice flour, 1/4 c. coconut flour)
- 12 cranberries
- 1/3 c. walnut halves
- 2 pitted dates at room temperature (soaked in warm water for at least 5 minutes)
- 1 medium-large sized ripe banana
- 1 large egg (vegan substitute = 1 T. ground flax seeds + 3 T. water)
- 1 T. coconut oil
- 1/2 T. apple cider vinegar or lemon juice
- 1 t. gluten-free vanilla extract
- 1/2 t. orange zest
- 1/2 t. gluten-free baking soda
- 3 dashes cinnamon for dough mixture + more for sprinkling on top
- Preheat oven to 350ºF.
- Soak dates in warm water and set aside.
- In a large mixing bowl, mash banana until no longer solid/firm.
- Add to banana: egg, coconut oil, apple cider vinegar, and vanilla extract. Stir well to combine ingredients.
- Make date paste using a high speed blender. I first soak pitted room temperature dates for at least five minutes, and then drop down through lid top opening while the blender is running on a lower speed. It takes a couple times of scraping down sides between blending. Does not have to be totally blended. Usually there are clumps and that is fine, just so long as it is blended well enough like the bananas to incorporate. Add to wet ingredients.
- Start with only 3/4 c. of flour, adding about 1/2 of the 3/4 amount at a time. Once 3/4 c. of flour is added, if mixture is not exhibiting a good dough consistency, add rest of 1/4 c. of flour. The purpose in not adding an entire cup of flour at once is to make sure the mixture is not too dry. If so, it will be more likely to crumble.
- Add orange zest by grating a washed organic orange’s exterior. Once you hit white, keep grating orange color until you have about one teaspoon of zest. Add along with three dashes of cinnamon, baking soda and cranberries to bread.
- I like to break the walnut halves slightly so they are not overly large, but it is not necessary. Fold into bread mixture.
- Scoop dough into an oiled bread pan and cook for about 15 or 20 minutes. Check top with finger (should be firm) or toothpick test by sliding toothpick at top to confirm the bread is ready.
- Let cool before serving.