When we think of cranberries, our minds traditionally go to Thanksgiving or Christmas. But cranberries’ tart, sour taste that can be enjoyed in recipes year-round. Full of powerful phytochemicals that protect your body from illness, these berries taste so amazing in baked treats. Add a splash of orange with the crunchy rich flavour of pecans, and you have a delicious dessert.
I love a good pound cake, and this one happens to be gluten-free. Here’s my recipe for gluten-free cranberry pecan loaf. You can simply swap out the gluten-free flour with regular flour if you’re not gluten-free.
Gluten-Free Cranberry Pecan Loaf
¾ cup chopped pecans
1 cup cranberries
1 cup sugar
½ cup unsalted butter, room temperature
2 tablespoons sour cream
2 tablespoons orange juice
1 teaspoon vanilla extract
½ tablespoon grated orange peel
1 cup gluten free flour (1/4 cup each almond, sorghum, tapioca and brown rice) + 2 tablespoons
Pinch of salt
Preheat oven to 350. Place pecans on a cookie sheet and bake for 10 minutes. Cut half of the cranberries in half.
In a stand mixer, beat together sugar and butter until light and fluffy. Beat in eggs, one at a time. Then add in sour cream, orange juice, vanilla and orange peel.
In a separate bowl or measuring cup, stir together flour and salt. With mixer on low, add the flour until blended well.
Pour into a prepared loaf pan (butter and floured or parchment paper lined). Back at 350 for about 40 minutes to an hour, or until toothpick comes out clean.