Cranberry Orange Bread (Gluten Free)

recipe: https://theglutenfreeaustrian.com/gluten-free-cranberry-orange-bread/#mv-creation-268-jtr

#cooking #baking #glutenfree #recipe

hello welcome back to my kitchen today we’re going to be making some gluten-free cranberry orange bread and I I kind of wanted to do this because Thanksgiving just happened and I had leftover cranberries and I’m like well what can I do to utilize this and I knew cranberry or orange bread existed I’ve never made it myself so I was like let me kind of do some Googling find a find a recipe that looks good and then we can give that a go it did not actually use as much cranberries as I thought it was going to so I still have more so I might be making a number of these loaves uh to just try and burn through that because it’s good the other thing that I’ll point out is this is a gluten-free specific recipe so it uses gluten-free flour so if you are not gluten-free you might need to find a different recipe I didn’t really look at any non-g gluten-free recipes to see like what the ratios are but I don’t think you can necessarily just swap flour in for glutenfree flour in this you might be able to I’m not 100% sure on it so if you want to give that a go by all means if not there’s tons of recipes online so just find that has gluten in it and it should work well for you there now if you are gluten-free and you want to make this recipe I will say you need a kitchen scale so if you don’t have a kitchen scale you’re also going to need to properly find another recipe because this is an Australian recipe and so everything’s in grams and if you don’t have a kitchen scale it’s really hard to measure things in grams unless you have a real Keen sense of like weight but I would also recommend getting a kitchen Skillet if you don’t have one because in baking you want to have very exact exact measurements weight doesn’t change volume kind of does change you can kind of compress things but weight is weight unless you’re in a different gravitational field like if you’re in you know orbit or something like that 100 grams is 100 gram it does not change no matter how much you press down on it the reason why I went with the recipe that was in all GRS versus almost any other one that was not this one seemed like the most simplistic and kind of like true to like what you would expect to be in this kind of recipe some of the other ones had a lot of like different extracts like there was almond extract orange extract and I I didn’t I didn’t really want to taste like almonds and I didn’t want to use orange extract you can there’s just something off about it you can you can just tell so I went with one that just used orange zest and orange juice and also some of the other ones had like dried cranberries and stuff like that going in and I’m like no I just want fresh because I’m trying to use leftover cranberries that I have from Thanksgiving so that that was kind of my rationale for why I picked this one versus many other ones that are out there why don’t you now see how it’s made and then we will kind of you know do the actual discussion of taste and stuff like that at the end so stick around to the end for that uh but first we’re going to run through the ingredients and then we’ll get into cooking flour corn starch baking powder salt baking soda sugar oranges oil eggs sour cream vanilla extract Ginger cranberries and powdered sugar the first step is going to mix together all of the dry ingredients except for the sugar so that’s the flour the cornstarch the baking soda the baking powder and the salt now if you have really good eyes you might notice that I did include sugar in what I did and I messed up I just kind of went on Olive pilot mode don’t add the sugar here sugar comes later next we’re going to chop up the Cranberries now I’m not sure what the best way to do this is but just be safe about it don’t lose any fingers also add in some of the dry mix to the cream berri and just kind of stir that up so that it coats them now we’re going to zest some oranges and remember that you just want the zest you do not want the kind of like white pith that’s below that that has a bitter taste it’s not good so just kind of be light when you’re when you’re zesting uh move around keep kind of keep moving don’t go crazy in one spot pretty easy now this is the step where the sugar actually comes in but since I already used the sugar I’m just going to add in a little extra sugar but essentially what we’re going to be doing is mixing the zest with the sugar and it kind of releases some of the oils as well as infuses the sugar with the nice orange flavor now to the kind of zest sugar mix that we have we’re going to add in like the wet ingredients they’re not all wet but it’s just essentially what’s left over and so that’s the orange juice the oil the sour cream the vanilla Ginger and the eggs just kind of give that a mix easy and next we’re going to mix in the dry ingredients to the wet and you don’t want to over mix it just kind of like give it a nice lowkey mix and at the very end fold in the Cranberries to the batter and now we’re going to add the completed batter to a parchment lined loaf pan just dump it in there and now we’re going to bake at 350 for 60 minutes just looking for that toothpick to come out clean from the center and then we’re going to let it cool for 10 minutes in the pan and then remove from pan and let it completely cool uh sitting on a Wire back last but not least we’re going to make the glaze and that just involves taking some fresh greased orange juice and powdered sugar just slowly add the orange juice to the powdered sugar while mixing it until it gets the consistency that you want and then we’re going to pour that on top of the loaf you know kind of starting in the middle letting gravity do a lot of the work and it’ll just kind of naturally Cascade and drip down the sides it’s very pretty very easy and hopefully very tasty now for the the taste test obviously as you can tell I’ve eaten some of this already first before getting into any kind of eating what I will point out if you are making this for an event like if you’re taking this someplace I would glaze the whole thing then it looks very pretty looks very nice you show it to people they’re like oo nice fancy and You’ cut into it you eat all of it it’s done no leftovers if you’re making this for yourself like for around the house to sit around and eat like the situation that I had I should have done this I would keep the glaz is separate so like glaze and bread keep them separate you cut off a slice you kind of drizzle the glaze on top and you eat it that way I say this because I very specifically put it facing this way because if you look at it this way half the glaze is gone because I wrapped it in foil to keep it airtight and try and keep it fresh and then it glazes sticky and so it stuck to the foil and then when I peeled it off half the glaze one with it and that glaze is good I want it to stay on there but yes so it’s not like a huge deal but it’s just a little point that I’d like to make where in hindsight I kind of wish I had done that let me go get a knife cut off a slice and we’ll do the taste test I mean this is going to be a quick review because it’s fantastic not a whole lot wrong going on here has good cranberry flavor has good orange flavor what more do you need it’s a those are a great combo the fact that I only really have that in cranberry sauce I feel like is a little bit criminal I need to do more cranberry recipes you know and I assume most of them will have orange involved because that that that is just a Duo Made In Heaven There is a little bit of dryness in there but I think that’s just me overbaking it was actually more prominent on day one versus today so I I wonder if the glazes maybe kind of melt a little bit and seeped into it I mean it tastes fantastic and if you just have like a glass of milk or I haven’t done this yet but I feel like it’ll be really good like a cup of tea it’s not really the most healthy of breakfast but people like doing pastries in the morning having a slice of this with some tea in the morning that would be a great winter kind of vibe it’ll you know keep you warm you know give you some caffeine I don’t do a lot of caffeine so it’ll probably wire me for the day nothing nothing really wrong with this Beyond just the the glaze issue if I’m if I’m being real critical maybe just more cranberries in there cuz there is a like I mean can kind of well I I think they just drift to the bottom because they are heavier than the batter so I wonder if that is the issue like because I was going to say the top part has a little is a little sparse but I wonder if it’s just they sunk so that could be it I don’t know how to solve that maybe if you can incorporate cranber into the glaze somehow that could be kind of cool don’t know how you would do that but it would be cool not a whole lot wrong with this pretty pretty perfect so I hope I hope you go make this or something else with cranberries and orange in it and let me know how it goes and on that note Bye Mom still not dead see you