Gluten Free Glazed Orange Cranberry Bread

 Print Friendly and PDF

When you pull these cute little buttermilk quick breads out of the oven, and smell the baked cranberries, crunchy pecans and a hint of citrus, be careful that you don't burn your fingers getting a taste while they’re still warm. Then, when you drizzle them with cinnamon-vanilla glaze (which makes them even cuter!) we bet you’ll want to share them with everyone you know.

Ingredients

  • 2 cups Hodgson Mill Gluten Free Baking Flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. Hodgson Mill Xanthan Gum
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 tsp. fresh orange zest, finely grated
  • 1 cup buttermilk
  • 1 1/2 Tbsp. fresh orange juice
  • 1/2 cup pecans, chopped
  • 1 cup fresh cranberries, coarsely chopped
  • 1 cup powdered sugar
  • 3 Tbsp. heavy cream, or milk
  • 2 tsp. unsalted butter, melted & slightly cooled
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon

Directions

Preheat oven to 350ºF. Line the bottoms of four 3x6 miniature loaf pans with parchment paper, then spray well with nonstick spray. (See note below for 1 standard loaf pan)

In a medium bowl, mix All Purpose Baking Flour, baking powder, baking soda, xanthan gum, and salt together. In a large bowl, cream butter and sugar together with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla an dorange zest. Set aside. In a another medium bowl, whisk together buttermilk and orange juice. Stir flour mixture into the butter mixture in three additions, alternating with the buttermilk/orange juice. Begin and end with the flour mixture.  Gently fold in the pecans and cranberries.  Divide the batter evenly among prepared pans, filling each about two-thirds full.  

Bake in a 350°F oven for 25 to 30 minutes or until golden brown and a toothpick inserted into the center comes out clean.  Allow loaves to cool in pans for five minutes, then remove and place on a wire rack to cool completely, removing parchment paper. 

To make glaze: In a medium bowl, whisk powdered sugar, heavy cream or milk, melted butter, vanilla, and cinnamon..  Add more cream or milk a little at a time if needed to create a pourable glaze. Drizzle the glaze over the top of the cooled breads.

Loaves can be kept in an airtight container at room temperature for up to three days.

Notes

The bread can be also baked in one, standard-size loaf pan instead of four miniature pans  - just prepare a 9x5-inch loaf pan in the same manner above, and adjust bake time to 50-60 minutes.



Makes four 3x6-inch loaves or one 9x5-inch loaf pan Print this Recipe

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401