My mom used to bake a simple orange cake when I was growing up, the taste of which I still remember with longing. Oranges were a winter fruit and she would use zest and juice to flavor the delicious bundt cake. So, when I saw this recipe for a richer version of that cake, in Marcy Goldman’s book, A Passion for Baking, I couldn’t resist. The result is a tangy, moist, slightly sweet bread with occasional explosions of cranberry tartness, mellowed with roasted walnuts.
ENJOY!
Gluten-free Cranberry Orange Walnut Bread with Sweet Orange Glaze
Course: Recipes20
minutes1
hourIngredients
- For the sweet bread
76 g 76 unsalted butter, softened – 1/3 cup
200 g 200 granulated sugar – 1 cup
1 medium 1 orange zest
1 large 1 egg
1 teaspoon 1 vanilla extract
120 g 120 orange juice – 1/2 cup
120 g 120 buttermilk – 1/2 cup
2 Tablespoons 2 glycerin
312 g 312 Simona’s Flour Mix – 2 cups
2 teaspoons 2 baking powder
1/2 teaspoon 1/2 baking soda
1/4 teaspoon 1/4 salt
160 g 160 dried cranberries , half of them coarsely chopped – 1 cup
70 g 70 chopped roasted walnuts – 1/2 cup
- For the sweet glaze
80 g 80 orange juice
1 teaspoon 1 lemon juice
30 g 30 granulated sugar – 2 Tablespoons
Directions
- Preheat the oven to 350 degrees Fahrenheit. Generously grease a 9×3 inch loaf pan.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar. Blend in orange zest, egg, and vanilla extract.
- In a medium bowl mix together orange juice, buttermilk and glycerin. Combine flour, baking powder, baking soda, and salt in another medium bowl. Add dry and liquid ingredient to the butter mixture, alternatively.
- Fold cranberries and walnuts in the batter and spoon into the prepared loaf pan.
- Bake for 55 to 60 minutes, until the cake is lightly browned and springs back when gently pressed. Place on a cooling rack.
- In the meanwhile, in a small saucepan gently simmer the ingredients for the glaze for 5 minutes. When ready, brush the gaze over the cake while still in the pan and warm. You will need to repeat once or twice, until all the glaze is used. Let the cake stand until it’s completely cool before removing from the pan and enjoy!
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