Eosinophilic Esophagitis Friendly Classic Cranberry Orange Bread
Total time1 hr 40 min
Prep time15 min
Cook time1 hr 5 min
4.5(22)
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Learn more →Ingredients
10 servings
For the bread
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 1 tbsp orange zest (from about 1 large orange)
- ¾ cup fresh orange juice (from about 2 medium oranges)
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ¼ cup unsalted butter, melted and cooled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 ½ cups fresh or frozen cranberries, halved
- ½ cup walnuts, roughly chopped (optional)
Can be omittedwalnuts
For the glaze
- ¾ cup powdered sugar, sifted
- 2–3 tbsp fresh orange juice
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the granulated sugar and orange zest and whisk again until the zest is evenly distributed throughout the dry mixture.
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