Cranberry-Orange Loaves

Cranberry-Orange Loaves  - adapted from the Martha Stewart website

Ingredients: 

*2 sticks unsalted butter

*3 1/2 cups GF Flour-From Land O’ Lakes* website

*1 tablespoon baking powder

*1 teaspoon fine salt

*1 cup whole milk

*2 Tbsp grated orange zest plus 10 tablespoons orange juice, divided

*2 cups granulated sugar

*4 large eggs

*1 1/2 cups dried cranberries, chopped

*2 cups confectioners' sugar

Step 1

Preheat oven to 350 degrees. Butter and “flour” 12 2 1/2-by-4 1/2-inch loaf pans, 3 regular loaf pans, or use cupcake liners for muffins. (I like to do 2 pans (24) muffins and 1 loaf pan.) Whisk together flour, baking powder, and salt. In another bowl, mix together milk and 1/2 cup juice. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes. Add zest, then eggs, one at a time, beating well and scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with milk mixture; beat until combined. Fold in cranberries.

Step 2

Transfer batter to prepared pans and bake until a skewer inserted in center comes out with a few moist crumbs, 45 to 50 minutes for loaf pan, 22-28 minutes for muffins. Let loaf pan(s) cool in pans on a wire rack set in a rimmed baking sheet, 30 minutes. For muffins, cool in pan 5-10 minutes, then remove to rack. Remove loaves from pans and let cool completely on rack.

Step 3

Whisk confectioners' sugar and remaining 2 tablespoons juice to make glaze. Drizzle over loaves and let stand until set. (Store in airtight containers, 3 days, or freeze unglazed, 3 weeks.)

*GF Flour Blend – Land O’ Lakes

2 cups rice flour

2/3 cup potato starch

1/3 cup tapioca flour

1 teaspoon xanthan gum

Combine all ingredients in large bowl; stir.

Use mixture in baking recipes. Store mixture in container with tight-fitting lid; stir before using.