Bright orange zest and juice give this loaf its bakery-style tang, while bursts of tart cranberries and toasted walnuts add color and crunch in every slice. The batter comes together in two quick bowls, folded gently so the crumb stays tender rather than dense, then baked until the top turns deep golden with that signature crack down the center. Toasting the walnuts first brings out a rich, nutty depth that plays perfectly against the sharp citrus and juicy fruit. It slices cleanly once fully cooled, showing off flecks of ruby-red cranberry throughout the loaf. This one's a great pick for a gluten free breakfast spread or an afternoon treat with coffee, and it keeps well on the counter for days.
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King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides.
Spread the walnuts on a small baking sheet and toast in the oven for 7–9 minutes, until fragrant and lightly golden. Let cool, then coarsely chop.
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