Thursday, November 30, 2006

GFCF Cranberry Bread

No Thanksgiving meal is complete at my house without cranberry bread. I grew up in Warrens, Wisconsin - the Cranberry Capital of the World and even ran for Cranberry Queen in 1974. The population of Warrens at the time I was growing up there was about 300 and even today I doubt it is over 500. Yet they host the largest Cranberry Festival in the US the last weekend of September every year and thousands and thousands of people flock there. I use the same recipe I have used for years except that I substitute Bob's Red Mill GF mix for the flour. It turned out a little crumbly this year (but still tasted great). Next time I will probably add a little Xantham Gum.
Cranberry Bread

In one bowl sift together:
2 cups flour
1 cup sugar
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons baking powder

In another bowl, mix:
1 well beaten egg
½ cup orange juice
2 tablespoons melted butter or margarine

Mix with dry ingredients and add:
2 tablespoons hot water
½ cup nuts (chopped)
1½ cups cranberries cut in half

Put in one well greased & floured bread pan (or two smaller loaf pans). Bake one hour and 10 minutes at 350 degrees. Remove from pan as soon as possible. While still steaming and hot wrap in wax paper and foil.
Store in refrigerator at all times for perfect slicing.


Anonymous said...

You are using fresh cranberries, right? Do you think this recipe would work if made with whole frozen cranberries? Is the cutting in half really essential? These look like they might work better as muffins since they will be self-contained and probably won't crumble as much.
Thanks, M

Kathi said...

I have used frozen cranberries in this recipes a lot over the years. Cutting in half just makes the sour bites smaller - not essential. Here is my favorite cranberry muffin recipe - I have not tried it as GFCF yet - but if you do - please let me know how it turned out:
Cranberry Orange Muffins

1¾ cups flour
2 tablespoons sugar
2½ teaspoons baking powder
1 well-beaten egg
¾ cup milk
1/3 cup cooking oil
1/3 cup homemade Cranberry-Orange Relish
4 tablespoons butter or margarine, melted
¼ cup sugar

Sift together flour, 2 tablespoons sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil. Add all at once to dry ingredients. Stir until just moistened. Spoon half of mixture into twelve 2½ inch greased muffin cups. Top each with 1 teaspoon Cranberry-Orange Relish. Then fill with remaining batter. Bake in 400 degree oven for 25 minutes. While still warm, dip tops in melted butter, then in the ¼ cup sugar. Makes 12.

Homemade Cranberry-Orange Relish

Put 1 pound (4 cups) fresh or frozen cranberries and 2 small oranges, quartered, through a food grinder.
Stir in 1½ cups sugar.
Or, freeze in airtight containers for longer storage.
Makes 3 cups.