Cranberry Orange Bread {gluten, dairy and egg-free}

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I'm really excited about this one!  And its just in time for the holidays.  It all started when I grabbed a bag of fresh cranberries at our local produce market and started thinking of all the yummy things I could make with them.  Then I started wondering about the nutritional value of cranberries, so I did some research.  It turns out cranberries are really good for us!  Besides having a nice amount of vitamin C, and fiber, the phytonutrients they contain are well know for their antioxidant, anti-inflammatory, and anti-cancer benefits.  There are studies showing cranberries help support immune function and potentially lower the frequency of cold symptoms as well as benefiting the digestive tract.  And guess what?  Studies show that in order to get the most benefit from cranberries, they should be eaten in their natural food state (surprise!).

Setting aside all the good news about cranberries and their nutritional qualities, it turns out they are super yummy as part of this delicious, allergy-friendly snacking loaf.  This cranberry orange bread would make a tasty breakfast, a nice pick-me-up afternoon snack or a wonderful gluten-free bread to serve with Thanksgiving or Christmas dinner.  The orange flavor subtly adds a bit of tangy sweet which compliments the cranberries beautifully.  For the recipe, I started with the one on the Ocean Spray cranberries package and adapted it to be free of gluten, dairy and eggs (and a little less sugar).  And it worked!

So run right now to the store, grab a bag of fresh cranberries and make this bread!  Its come together quickly - no fuss - and gets eaten really fast!

Cranberry Orange Bread {gluten, dairy and egg-free}

1 1/2 cups sorghum flour
1/2 cup potato starch or tapioca starch
1 tsp xanthan gum
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 TBSP ground flaxseed
3/4 cup sugar (I used white)
1 cup orange juice
2 TBSP oil
1 1/2 cups fresh cranberries, coarsely chopped (I used my good old Pampered Chef Food Chopper)

In a large mixing bowl, whisk together dry ingredients (sorghum, starch, xanthan gum, baking powder, baking soda, salt, ground flaxseed and sugar).  To this, add orange juice and oil.  Using a hand or stand mixer, mix for a few minutes until well combined.  Stir in chopped cranberries.  Transfer to a 9 x 5 inch loaf pan and bake at 350 for 55-60 minutes.  Cool on a wire rack.  Remove from pan, slice and enjoy!  Makes one loaf.

This recipe is being shared at Full Plate Thursday, Frugal Food Thursday, Delightfully Inspired Thursday, Pennywise Platter, Gluten Free Friday, Foodie Friday, Fresh Bites Friday, Foodtastic Friday,   Food on Fridays, Potluck Party, Gluten Free Monday, Better Mom Monday, Melt in Your Mouth Monday, Monday Mania, Make Your Own Monday, Musings of a Housewife, Inspire Me Monday, Slightly Indulgent Tuesday, Traditional Tuesday, Allergy Free Wednesday, Gluten Free Wednesday, Cast Party Wednesday, Healthy 2day Wednesday, Real Food Wednesday, Wednesday Extravaganza, Tasty Traditions