Why is my quick bread so dense?

Check to make sure your baking powder is still active. Baking powder should react when baking to make your baked goods rise; if it's no longer active, it won't do its job. An easy check for fresh baking powder: add a small amount of baking powder to a pinch bowl or dish. Pour a couple tablespoons of hot or boiling water over the baking powder. The baking powder should immediately bubble. If not, it's no longer good.

How long can I store this cranberry bread?

Like most baked goods, this gluten free cranberry bread is best enjoyed the day it's made. However, I think this quick bread actually keeps pretty well, and can be stored in an airtight container for up to 5 days!

Can I use dried cranberries?

No. This recipe was made for fresh or frozen cranberries; I can't vouch for how dried cranberries would turn out.

Can I use frozen cranberries?

Yes, go for it! One tip: don't let the cranberries fully thaw before adding to the batter. Fully defrosted cranberries will get mushy and bleed into the dough.

Can I omit the orange juice/zest?

Yes. But replace the juice with an equal amount of milk or almond milk to make up for the lost moisture.

Should I halve the cranberries?

Only if the cranberries are large (over 1/2" in diameter). Personally, I didn't find it necessary to halve the cranberries - the pockets of moist cranberries just added to the overall enjoyment!

Gluten Free Cranberry Bread - Chelsea Joy Eats

Description

Dense but not mushy, tart cranberry counteracting sweet, this gluten free quick bread has a lot to rave about!

Ingredients

Units Scale

For the Cranberry Bread:

1 1/2 cups gluten free 1:1 baking flour, spooned and leveled (I like Bob’s Red Mill 1:1 Gluten Free Baking Flour)
1/2 cup oat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup cane sugar
1 large egg, beaten
1/2 cup sour cream
1/4 cup milk or almond milk
1 teaspoon pure vanilla extract
2 teaspoons orange zest
2 teaspoons fresh squeezed orange juice
1 1/2 cups fresh cranberries
1 tablespoon turbinado sugar, for topping

For the Orange Icing:

1 cup powdered sugar
1 tablespoon milk or cream
2 tablespoons fresh-squeezed orange juice
1/2 teaspoon orange zest

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Instructions

Preheat the oven to 350 degrees F and grease a 9x5-inch loaf pan.
In a large mixing bowl, whisk the flour, baking powder, baking soda, and salt together. In a separate bowl, whisk the egg, sour cream, and sugar together until combined. Add the milk, vanilla extract, and orange zest, stirring until fully combined. Pour the wet ingredients into the dry ingredients, stirring with a spatula until no dry flour remains. Avoid over-mixing. Fold in the cranberries and orange zest. Set the batter aside to rest for at least 30 minutes.
Pour the batter into the prepared loaf pan. Sprinkle the top of the loaf with turbinado sugar, if using. Bake for 45 minutes to 1 hour. Check halfway through; if it seems like the top is browning too much, tent loosely with foil. To check for doneness, poke the center of the bread with a toothpick or table knife. If it comes out clean, the bread is done. Cool completely in the pan set on a wire rack.
While the bread is cooling, prepare the icing, if using. Whisk the powdered sugar, milk, orange juice, and orange zest together until smooth. Pour over the cooled loaf and let sit for 5 minutes for the icing to harden.
Slice and serve. Cover and store leftover bread at room temperature for 5 days or in the refrigerator for up to 1 week.

Notes

You can use all sour cream instead of sour cream/milk if you'd like. Just increase the sour cream to 3/4 cup. The result will be slightly more dense, but overall still great!