Set oven to 350F Bake 60 to 70 minutes
2 cups all purpose flour or gluten-free flour.
*If using gluten free flour I use 1 tsp. Guar gum to one cup flour for leavening (see
1 cup granulated sugar
1 1/2 tsp baking powder (aluminum free from health food store)
1/2 tsp. baking soda
1/2 tsp salt (I use a sprinkle)
1 egg, beaten
3 tbsp. Grated or finely diced organic orange peel
3/4 orange juice
1/4 cup oil
2 cups fresh or frozen cranberries, chopped or whole (I use whole) folded in last.
Grease loaf pan or line with parchment paper, which I prefer.
Blend ingredients together, egg, sugar, oil, (guar gum if G.F.), peel, then alternate dry ingredients with orange juice. Add cranberries last.
This makes two pyrex loaf pans. Bake as above. Cool on rack, wrap in foil if freezing.
** One of my recent B&B Gluten-free guests mentioned that President’s Choice Gluten Free flour doesn’t require any leavening agents. I plan to try it out.