Bonjour, mes amis! It has been a while, I know. Worry not, I haven’t forgotten that I promised you a series of gluten free Christmas recipes. I’ve been cooking a lot, I just haven’t been writing about it. But I’m here now, so let’s get started. Today, I’m sharing a recipe for Cranberry Orange Loaves. Cranberry and orange are traditional Christmas flavours, and are often paired together in sauces to go along with the Christmas turkey (yum!). Cranberries have a really sharp flavour, so pairing them with the acidity and sweetness of an orange helps to dampen their tartness. These cakes had a lovely sweet orange flavour, with occasional bursts of tartness from the dried cranberries. They make a perfect afternoon snack.
I have used dried cranberries for this recipe, as I have never been lucky enough to find fresh cranberries in Australia. I asked my local grocer about this, and he said that you basically can’t get them here, which is a shame (even if you could, they would be out of season at Christmas). If anyone knows differently, please leave me a comment! I’d love to try baking with fresh cranberries.
If you don’t live in Australia, and you can readily access fresh cranberries (lucky you!), you could use those in place of the dried cranberries in this recipe. Be aware though that adding fresh fruit tends to make the batter a bit more wet (and frozen fruit adds heaps of liquid to the batter, so I wouldn’t recommend doing that), so you may want to use a smaller quantity of fresh cranberries and maybe adjust the cooking time a little to account for the extra liquid. If you do try this, leave me a little note to let me know how it went – I’d be interested to find out.
Thanks for stopping by the blog today, and I hope you try out these Cranberry Orange Loaves. If you liked this post, let me know in the comments below, and follow me on Pinterest, Instagram, and Facebook.
Cranberry Orange Loaves
makes 7 mini loaves
1.25 cups gluten-free plain flour
1.5 tsp baking powder
1/2 cup caster sugar
1 tbsp finely grated orange zest
1/2 cup dried cranberries
1/2 cup milk
1/2 cup grapeseed or vegetable oil
- Preheat oven to 160ºC. Grease seven mini-loaf tins.
- Combine flour, baking powder, sugar and orange zest in a bowl. Add egg, milk and oil, and beat to combine. Fold through dried cranberries until well mixed.
- Spoon batter into mini loaf tins, and smooth down the top of the batter as well as you can. Bake in the middle of the oven for 35 minutes. [Note: if some of the loaves at the back of the oven are looking more brown than the ones at the front, you can swap them over at about the 25-minute mark.]
- Allow loaves to rest in their tins for 10 minutes before transferring to a wire rack to cool. Serve warm or cold.
Keeping time: 4 days in an airtight container.