Wednesday, December 3, 2008

Allergy-Free Recipe of the Month: Cranberry Orange Bread

This month, I'm proud to present this festive, seasonal recipe from Kelly of the Food Allergy Mama blog. Like me, Kelly is a Chicago-area resident and her site is fabulous if you are dealing with multiple food allergies, including nut and dairy allergies.

So many times you see cranberry or fruited bread recipes that are just loaded with nuts. Not so with this one! Enjoy and let us know how it turns out.
CRANBERRY ORANGE BREAD
from Kelly of Food Allergy Mama
2 T. water
1 stick dairy free margarine, melted
2 c. orange juice
1 c. water
Grated zest of 1 orange
5 c. flour
2 ½ c. sugar
3 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
1 1/2 c. whole cranberries, fresh or frozen

Preheat oven to 325 degrees and spray two 9 inch loaf pans with dairy free cooking spray. Set aside.

In a mixer fitted with the paddle attachment combine 1 c. plus 2 T. water, melted margarine and orange juice. In a medium bowl combine the flour, sugar, baking powder, baking soda and salt with a wire whisk.

Make a well in the center of dry ingredients and pour in the wet mixture. Stir just until moist. Fold in the cranberries and pour into the prepared pans. Bake 50-60 minutes or until cake tester comes out clean.

4 comments:

Jennifer B said...

This was a GOOD recipe! Yum, and thanks!

Elaine said...

Thanks for sharing this. I just found out my kids love cranberries, this will be great. Yummy

Colleen said...

yummy bread. I used half whole wheat flour and half white flour and less sugar and it still tasted good.

Jenny said...

Good point--I use half whole wheat flour for my banana bread and I think it's better than with all white.

Glad you all enjoyed this recipe from Kelly! :)