Gluten-Free Cranberry-Orange Bread with Sorghum

star rating (7) rate this recipe »
gluten free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf

Recipe photo

Cranberry and orange are a classic flavor combination. This gluten-free quick bread adds sorghum flour for body.

Gluten-Free Cranberry-Orange Bread with Sorghum

star rating (7) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 11/09/2011

Ingredients

  • 2/3 cup sugar
  • 6 tablespoons soft butter
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon grated orange rind (zest) or 1/8 teaspoon orange oil
  • 3 large eggs
  • 1 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • ¾ cup sorghum flour
  • 2 tablespoons whole flax meal
  • ½ teaspoon xanthan gum
  • 3/4 cup orange juice
  • 1 cup dried cranberries
  • ¾ cup chopped pecans or walnuts
  • *See recipe in tips from our bakers, below.

Tips from our bakers

  • *Make your own blend
    Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

    The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

    Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).
  • It's often difficult to be sure gluten-free quick breads are fully baked in the middle. A cake tester inserted into the center may come out crumb and batter free before the bread is fully baked; thus, using an instant-read thermometer is a good idea.

Directions

1) Preheat the oven to 350°F with the oven rack in the middle. Lightly grease an 8 1/2" x 4 1/2" inch loaf pan.

2) Place the sugar, soft butter, salt, baking powder, and grated orange rind or orange oil in a mixing bowl. Beat with an electric mixer until fluffy.

3) Whisk together the flours, milled flax, and xanthan gum.

4) Beat the eggs into the butter mixture one at a time, scraping the bottom and sides of the bowl between additions.

5) Add the dry mixture about 1/3 cup at a time, alternating it with the orange juice.

6) Stir in the cranberries and nuts.

7) Scoop the batter into the prepared pan, mounding it in the center of the pan to create a dome shape. Sprinkle with coarse sparkling sugar, if desired.

8) Let the batter rest for 10 minutes.

9) Bake the bread for 58 to 68 minutes, until it's golden brown on the top. If you have a thermometer, the internal temperature should be 200°F or higher; see tip below.

10) Remove the bread from the oven, and allow it to rest in the pan for 15 minutes, then transfer it to a rack to cool completely. The bread is tender, and will slice with less crumbling after it's completely cool, about 4 hours.

Yield: 1 loaf.

Reviews

1
  • star rating 12/01/2014
  • Jacqueline from Avondale, PA
  • The taste and smell of this bread were amazing. My only issue was that it was dry. I used the make-it-yourself mix of rice flour, tapioca starch, and potato starch (which works beautifully for every other recipe I've tried), along with the sorghum, etc. I made the GF coconut banana bread the same day and it was wonderfully moist. I was wondering if adding Greek yogurt might help add in some moisture next time. I love the flavor, and would like to find a way to make it work.
    I am happy to hear you love the flavor. Be sure you are not baking the bread too long (internal temp 200 degrees). I would try reducing the amount if flour by 1 T. first. See if that makes a difference in the moisture content. Enjoy! Elisabeth@KAF
  • star rating 08/28/2013
  • from
  • Perfect! I used raisins instead of dried cranberries but it still turned out great.
  • star rating 12/08/2012
  • Jill from Toledo, OH
  • Just made this recipe and had my first two slices. I toasted the second and added some butter and cinnamon sugar to it and it was delicious. The recipe suggested using a thermometer to test for doneness. I removed my loaf at 202 degrees and it was perfect.
  • 11/30/2012
  • Linda from Poughkeepsie Ny
  • This recipe is wonderful. Tasty, Yummy.
  • 11/23/2012
  • Cynthia from New Mexico
  • If you change "butter" to "ghee", it is then dairy free! (and rhymes!)
  • 11/05/2012
  • from
  • this is not dairy free, as it says initially!!! it has butter in it!
    You are exactly right! We will remove it from the dairy free category as soon as possible.-Jon
  • star rating 02/09/2012
  • abbowers from KAF Community
  • This is my first GF bread and I was very impressed. I was too impatient to wait for my KAF flour, so I made my own using Arrowmills. I added nuts to the top and now see that KAF used course sugar as well (I'll add that next time). I tried a slice last night about 45 minutes after baking and it was dreamy. This morning it had dried out considerably - possibly due to the homemade flour mix? It was still a very nice bread and everyone in my office adored it. I am making it again tonight and will try to add some applesauce and whiz my homemade flour mixture in the food processor before using. Will using the KAF brand GF all purpose flour solve the dryness issue? Thank you for a solid recipe!
    So happy to hear of another GF bread success story. I'm not sure what was in the flour blend you used, but our multi-purpose blend has potato starch which will help hold moisture in the bread. ~Amy
1
bakershotline

Related recipes