Low FODMAP Classic Cranberry Walnut Bread
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Learn more →Ingredients
10 servings
- 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. - ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp orange zest (from about 1 large orange)
- ¾ cup fresh orange juice
Ingredient noteFreshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 1 1/4 tablespoons per serving, so it is likely fine.
- 2 tbsp unsalted butter, melted and cooled
- 1 large egg
- 1 ½ cups fresh or frozen cranberries, coarsely chopped
Ingredient noteA serving of up to about 1/2 cup of cranberries is low in FODMAPs. This recipe contains only about 2 1/2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid cranberries, please tap it and change its rating to Red.
- ¾ cup walnuts, toasted and coarsely chopped
Instructions
- 1
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.
- 2
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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