Recipes
Gluten Free Cranberry Bread
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- Ingredients:
Ingredients Topping:
- ¾ cup Pecans
- ⅓ cup Brown Sugar
- 3 tablespoons Spectrum Safflower Oil
- 2 teaspoons Cinnamon
Batter:
- ¾ cup Cranberry Juice
- ½ cup Spectrum Safflower Oil
- ¾ cup Sugar
- 2 Eggs
- Zest of one Orange
- 1 ¾ cups Arrowhead Mills Gluten Free All Purpose Baking Mix
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Ground Cloves
- ¼ teaspoon Salt
- 1 cup Dried Cranberries
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- Directions:
- Heat oven to 375 degrees.
- In small bowl, whisk together ingredients for topping. Set aside.
- In medium bowl whisk cranberry juice, oil, sugar, eggs and orange zest.
- Stir in dry ingredients.
- Pour batter into parchment lined loaf pan.
- Scatter topping over cake.
- Bake for 40-50 minutes, until a knife inserted in center comes out clean.
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