Recipe type: Quick Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cup fresh cranberries, cut in half
  • ½ cup chopped walnuts
  • 1 TB grated orange peel
  • 2 cups all purpose gluten free flour
  • ¾ cup sugar, regular or organic cane sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 2 TB canola or olive oil (or butter or coconut oil)
  • ¾ cup orange juice, freshly squeezed or other version
  • 1 egg, well beaten or 2 egg whites
  1. Preheat oven to 350 degrees F. Oil and flour a loaf pan. Combine cranberries, nuts and orange peel in a bowl and set aside. Mix together dry ingredients in a bowl. Combine egg, juice and vegetable oil and mix with a spoon or use an electric beater. Add dry ingredients to juice mixture and stir or beat until combined. Fold in the nut, orange peel and cranberry mixture. Place in prepared loaf pan and bake 50-60 minutes or until a wooden pick inserted in the center comes out clean. You can make muffins from the recipe as well. Oil muffin tins well and will make 12 muffins. Bake muffins for 15-18 minutes.
count as 1 carbohydrate choice If you would like to reduce the carbohydrate (sugar) content further, you can substitute 12 packets Stevia in place of ½ cup of sugar.
If you would prefer to, you can substitute honey or agave nectar in place of the sugar. Use 50% less honey or agave nectar than sugar in your recipe.

Cool down the bread completely and let sit on thecounter for 1-2 hours before slicing to prevent crumbling.
Nutrition Information
Serving size: 1/ 12 loaf Calories: 105 Fat: 4 grams Saturated fat: 0 grams Carbohydrates: 13 grams Sodium: 193 mg Fiber: 1 gram Protein: 1 gram Cholesterol: 16 mg
Recipe by Honeydews Kitchen at