1/3 cup fresh orange juice 1 Tablespoon grated orange zest 2/3 cup buttermilk 6 Tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 large egg, lightly beaten 2 cups gf flour 1 cup sugar 1 teaspoon salt 1 teaspoon gf baking powder 1/4 teaspoon gf baking soda 1-1/2 cups cranberries (about 6 ounces), rinsed and picked through, then coarsely chopped 1/2 cup coarsely chopped toasted pecans
Preheat the oven to 375 degrees F. Grease the bottom of a 9x5-inch loaf pan.
Stir together orange juice, zest, buttermilk, butter, oil and egg in small bowl. Whisk together gf flour, sugar, salt, gf baking powder, and gf baking soda in a large bowl. Stir liquid ingredients into the dry with a rubber spatula until just moistened. Gently stir in cranberries and pecans. Do not overmix.
Scrape the batter into the loaf pan and spread with the rubber spatula into the corners of the pan. Bake 20 minutes, then reduce the heat to 350 degrees and continue to bake until golden brown and toothpick inserted in the center of the loaf comes out clean, about 45 minutes longer. Cool in the pan about 10 minutes, then transfer to a wire rack and cool at least 1 hour before serving.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.