This is the best Gluten and Dairy Free Cranberry- Orange- Walnut Bread recipe for the holidays!
It is loaded with orange and cranberries. It has the perfect balance of sweet and tangy and just like our famous Banana bread, this loaf stays moist for a few days (in case you needed a homemade Christmas gift idea).
Makes 1 large loaf or 2 medium ones
1 bag (1.1 LB) Extra White Gold 1:1 gluten free bread flour
1 Tablespoon dry yeast
2 Tablespoons dark brown sugar
1 1/4 cups lukewarm water or non dairy milk
1/2 teaspoon vinegar
4 Tablespoons vegetable oil or extra virgin olive oil
1/2 Tablespoon salt
1/3 cup chopped cranberries
1/4 cup walnuts, chopped (optional)
1 tablespoon orange zest
- In a mixer bowl, place bread flour blend, yeast and sugar .Mix for 2 minutes on a low speed. In a separate bowl, mix together eggs, water, vinegar and oil; add to the mixer bowl. Knead until dough is formed. Add salt walnuts, orange zest and cranberries, continue kneading for 4 minutes until dough is shiny and a little sticky.
- Spray oil on top of the dough, so the dough doesn’t dry. Cover with plastic wrap and let rise in a warm, dry place, for 60 to 90 minutes or until dough is double in size.
- Transfer dough to a lined baking bread pan. Cover with a clean kitchen towel and let rise again for 30 more minutes.
- Heat oven to 375 degrees F. Place a dish filled with boiling water at the bottom of the oven. Bake for 40-45 minutes or until golden brown. Remove from oven and let cool on a rack. The bread will keep fresh in an airtight container for 24 hours, or slice and freeze.