I have made this gluten free cranberry loaf multiple times and the result is always excellent. It has a tender crumb and a soft even texture, the flavour combination of tangy cranberries, sweet warm cinnamon and nutty hazelnut oil is just scrumptious, I am sure any nut can be substituted.
I used Sucanat to sweeten this loaf. Unlike refined white sugar, it has a coarse texture and a distinct flavour. It may not be suitable for a lemon pound cake but it was perfect in this loaf. Sucanat stands for Sugar Cane Natural, it’s basically evaporated cane juice, it tends to be less sweet than regular sugar and has a higher mineral content than other sugars.
Adapted from: Glutenfreegoddess
- 1 cup sorghum flour
- 1 cup tapioca starch
- 1/2 cup ground hazelnuts, almonds or millet flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon xantan gum
- ½ teaspoon fine sea salt
- 2 teaspoons cinnamon
- ¾ cup Sucanat or brown sugar
- 1 cup applesauce or plain yogurt
- 1/3 cup roasted hazelnut oil (or any other vegetable oil)
- 1 large whole egg
- 2 teaspoons vanilla extract
- 1 cup of fresh or frozen cranberries, chopped
- ¼ cup chopped hazelnuts
Preheat the oven to 325F, line a loaf pan with parchment paper or grease with vegetable oil.
In a large mixing bowl, whisk together the sorghum flour, tapioca starch, ground hazelnuts, baking powder, baking soda, xanthan gum, sea salt and cinnamon.
In the bowl of an electric mixer, or with a hand held mixer, combine the sucanat, applesauce, oil, egg and vanilla for about a minute.
Add the wet ingredients directly into the flour mixture and mix until combined, fold in the cranberries with a spatula, transfer the batter to the prepared loaf pan, smooth the top and sprinkle with chopped nuts.
Bake for about 50 minutes, check for doneness, a skewer inserted in the middle of the loaf should come out clean, if it doesn’t continue baking for another 5-10 minutes.
Once the bread is done, remove from the oven; let it cool in the loaf pan for 15 minutes, transfer to a wire rack to cool to room temperature.