Nov. 15, 2005 - Cranberry Bread GFCF
To make this with regular flour, just substitute all-purpose flour for the rice and tapioca flours. If you are making this gluten-free and aren't allergic to the 'gums' (like I am), add 1 tsp of guar gum to the flour mixture to help the bread stay together.
Makes 2 loaves.
Oven: 350.
1 1/3 cup brown sugar
2/3 cup vegetable oil
4 eggs
2 tsp vanilla
1/2 tsp lemon extract
7 TB half and half soured with 1 tsp lemon juice
Mix together thoroughly then add:
3 cups rice flour
1 cup tapioca flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
Mix together until well blended, then stir in:
1 cup toasted unsweetened coconut
2 cups fresh or frozen cranberries, rinsed and drained
Divide batter between 2 9x5" sprayed loaf pans. Sprinkle tops with cinnamon and sugar. Let stand while oven heats to 350 degrees. Bake until loaves test done--approx. 50-60 min. Allow to cool and serve with cranberry sauce.
Fresh Cranberry Sauce
1/2 bag cranberries (fresh or frozen), rinsed and drained
1 cup water
2/3 cup sugar
1 tsp vanilla
Mix together in saucepan and bring mixture to boil. As this boils, the cranberries will begin to pop. Continue boiling until thickened, mashing the cranberries as you stir. Serve warm or cooled.
Comments
Nov. 16, 2005 - Mmmmm...
Posted by PossumPearl
This sounds scrumptious... Too bad that I can't bake! *LOL*
Nov. 21, 2005 - This Sounds Yummy!
Posted by armoorefam
I want to give this one a try over the Thanksgiving holiday. Melody loves cranberry juice and the boys love cranberry sauce, so it should be a big hit!
Tammy Moore
Nov. 22, 2005 - Yummy!
Posted by Dell
I'm copying your recipie! That looks so good!
