Have any of you been watching "The Great American Baking Show"? At first I didn't want to watch it because I thought it would be too stressful, but I've actually been enjoying it. Seeing the skill and creativeness these bakers have is so inspiring. The only part I don't like is the time crunch. I guess that's what makes the show exciting, but it reminds me too much of writing my book. 100 recipes in less than six months. Talk about a time crunch.
These days I'm enjoying taking my time and not putting too much pressure on myself to get recipes done and posted. This bread recipe was fairly easy to come up with since I just used the base bread recipe from my Glazed Lemon Loaf. Change out the lemon for orange, add some cranberries and icing and....ta da! A whole new recipe.
My husband and I eat those little mandarin oranges called Halo's like crazy during the winter, so that's what I had on hand in making this bread. Soaking the dried cranberries in boiling water helps to plump them up and make them softer. Dried cranberries contain moderate amounts of FODMAPs, but one tablespoon is a safe serving size. With only 1/2 cup of dried cranberries, this bread is well within the limit. That is if you only eat one slice. It's so good though, you might have trouble staying to only one piece!
Iced Orange-Cranberry Bread
Low-FODMAP, Gluten-Free, Gum-Free
makes 1 - 4"x 8" loaf (about 12 slices)
1/2 cup sweetened dried cranberries
2 large eggs
3/4 cup granulated sugar
1/2 cup plain, 99% lactose-free, low-fat Lifeway Kefir*
1/2 cup canola oil
1 tablespoon fresh orange zest (the zest of about 4 small mandarin oranges)
1 3/4 cup (8.2 oz. or 232 g.) Dianne's Gum-Free, Gluten-Free Flour Blend
(or King Arthur Gluten-Free Multi-Purpose Flour)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup confectioners' sugar
2 to 3 teaspoons fresh orange juice (the juice of about half of one small mandarin orange)
- Place the dried cranberries in a small bowl. Pour 1 cup boiling water over and let sit about 20 minutes. Drain well and pat dry with a towel.
- Meanwhile, preheat oven to 350 degrees F. Spritz a 8" x 4" loaf pan with cooking spray and line with parchment paper (or grease and flour pan really well).
- Add eggs to a large mixing bowl and beat until frothy. Stir in the sugar, kefir, oil, and orange zest. Blend well. Measure out the flour by lightly spooning into measuring cup and leveling off with the back of knife. Add the flour, baking powder and salt to the egg mixture and stir until smooth and there are no lumps (batter will be thin). Fold in the cranberries.
- Pour into prepared pan. Bake 55 to 60 minutes or until lightly browned on top and bread tests done with a toothpick.
- Cool bread completely in pan on a cooling rack. Transfer bread out of pan, loosening the edges with a knife if needed, onto a plate or cutting board. Poke holes all over the top of the bread with a toothpick (this allows the icing to seep in and make the bread more moist).
- Combine confectioners' sugar and 2 teaspoons orange juice together in a small bowl. Stir in more juice by the 1/2 teaspoon until desired consistency.
- Pour icing evenly over the top of the bread. Slice and serve.