Holiday Baking Part 3: Cranberry-Orange-Nut Bread

Originally, I had planned to put this Cranberry-Orange-Nut Bread later in the series, but I will be baking some tonight for a little get-together this weekend. My planning made me remember just how tasty it is, so I decided to bump it up. This bread packs in a triple punch: I love cranberry, orange and walnuts. How could it go wrong? It couldn't. It is so very right, especially those beautiful little jewel-like cranberries...mmm...Oh yeah, back to the recipe. I think mini loaves of this would make great little gifts...if only I had the mini loaf pans... But I digress again...if you do have them, your friends and family (with dietary restrictions and without) will thank you. If you don't, and you're nicer than I am, they will thank you for the larger loaves.



I used the recipe from Veganomicon (pg 228) with the following changes:

• Rice milk instead of soy milk
• Replaced the all purpose flour with this mixture:
• 1 cup my go-to GF "all purpose" flour mix
• 1/3 cup each: garfava, sorghum, tapioca flours
• 1/2 tsp xanthan gum
• Replaced the baking powder with 1 tsp cream of tartar and 1/2 tsp baking soda
• Turbinado sugar instead of granulated

Instead of one large loaf pan, I cooked it in 2 smaller (approx 3-1/2 x 7-1/2 pans). It still took about an hour to bake like the original recipe said.

Enjoy!