1/3 Cup Orange Juice
2 Teaspoon Orange Zest
2/3 Cup Buttermilk*
6 Tablespoons Butter, Melted
2 Cups Gluten Free Flour
1 Cup Plus 2 Tablespoons Raw Sugar
1 Teaspoon Cinnamon
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
3/4 Teaspoon Salt
1 Cup Fresh Or Frozen Cranberries, Coarsely Chopped
1/2 Cup Walnuts Or Pecans
Preheat oven to 375 degrees Fahrenheit.
Spray 9×5 loaf pan with cooking spray.
In a small bowl, stir together orange juice, orange zest, buttermilk, butter and egg.
Stir and set aside.
In a large bowl, whisk together flour, cinnamon salt and sugar.
Stir liquid ingredients into dry with a spatula.
Gently stir in cranberries and nuts.
Don’t over mix.
Pour then scrape batter into prepared pan.
Bake for 20 minutes then reduce heat to 350 degrees Fahrenheit.
Continue to bake until golden brown, another 45 minutes.
Cool loaf in the pan for 10 minutes, then turn out onto rack.
Cool at least 1 hour before serving.
* Note – Substitution for buttermilk- add 2 teaspoons of lemon juice or white vinegar to wet measuring cup, add milk to reach level of 2/3 of a cup, let sit for 5minutes before continuing with your recipe.