Red Meat Allergy Friendly Classic Cranberry Orange Bread

Total time1 hr 40 min

Prep time15 min

Cook time1 hr 5 min

Red Meat Allergy Friendly Classic Cranberry Orange Bread

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Ingredients

10 servings

For the bread

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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
¼ cup unsalted butter, melted and cooled
1 ½ cups fresh or frozen cranberries, halved
½ cup walnuts, roughly chopped (optional)

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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Red Meat Allergy Friendly Classic Cranberry Orange Bread

Red Meat Allergy Friendly Classic Cranberry Orange Bread | Fig App