This bread is tangy, sweet, and moist and is wonderful in the fall when cranberries are in season. Serve with hearty meat dishes such as pork or turkey.
- 2 cups gluten free flour mix
- 1 tsp salt
- 5 tsp baking powder
- 2 tsp xanthan gum
- 6 Tbsp margarine
- 1/2 cup sugar
- 3 eggs, separated
- 1/2 Tbsp grated orange rind
- 3/4 cup orange juice (fresh squeezed is best)
- 1 cup cranberries, halved
Preheat oven to 350°F.
Grease and flour an 8 x 4 ½ x 2 ½ inch loaf pan (glass is best).
In a medium bowl whisk together gluten free flour, salt, baking powder (gluten free), and xanthan gum using a wire whisk. Using a mixer set on medium high, cream margarine and sugar until well incorporated. Add the egg yolks and beat on medium high until combined.
Add the orange rind and then a little bit of the flour. Mix. Add some orange juice. Mix. Repeat until flour and orange juice are gone. Turn off mixer and stir in cranberries using a wooden spoon. Beat the egg whites in a bowl and then fold into the batter.
Pour into loaf pan and place in center of oven. Bake for about 50 minutes, 60 if needed. Loaf should be golden