Today's recipe is brought to you by the classic children's book Cranberry Thanksgiving. My girls and I have been reading this book for school (using the homeschool Five in a Row curriculum), and today's project was to bake "Grandmother's Famous Cranberry Bread." Of course, with our dietary restrictions (including our recent re-elimination of dairy from our diets), we couldn't just follow the recipe exactly as it reads in the book. So here is my adaptation.
"GRANDMOTHER'S FAMOUS CRANBERRY BREAD"
Sifted all-purpose flour, gluten-free mixture as follows:
-- 1/2 c. brown rice flour
-- 1/2 c. sorghum flour
-- 1/2 c. tapioca starch
-- 1/4 c. millet flour
-- 1/4 c. corn starch
-- 1 tsp. xanthan gum
(2 cups total flour mixture)
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 c. butter or margarine (I used Earth Balance soy-free buttery spread)
1 egg, beaten
1 tsp. grated orange peel
3/4 c. orange juice
1 1/2 c. golden raisins
1 1/2 c. fresh or frozen cranberries, chopped
Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries.
Spoon into a greased 9 x 5 x 3-inch loaf pan. Bake at 350 for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean. [Note: Mine was finished cooking 5-10 minutes sooner than the recipe suggested, so I would check it at close to an hour.] Remove from pan; cool on a wire rack.
If you choose, you may substitute cranberries for the raisins to have an all cranberry bread.
I did not change anything about this recipe except substituting the gluten-free and dairy-free ingredients, and slightly shortening the cooking time. Oh, and I also had to substitute white grape juice for about half the orange juice, since I didn't have enough. It turned out great! My only critique is that it was a little sweet for my taste... but then, golden raisins have never really been my thing, and there are quite a lot of them in this bread. I might try regular raisins or the all-cranberry version as suggested next time I make this... though perhaps not having to substitute for the orange juice would also help. :-)