Gluten Free Cranberry Walnut Bread

Back from Washington, D.C.! What great fun! We got to see so many fun sites and catch up with old friends. As most of you know I have been experimenting with gluten free cooking and products after we discovered Ron has a gluten intolerance. Some products are a bit gross, but for the most part we have had good luck. Ron and I were really craving bread and decided it was time to try our (my) hand at making gluten free. I used a recipe from Joy of Baking and it was really easy to make a few modifications. This bread turned out really great. It was a tiny bit dry, but the flavor was just what I was looking for. Ron used the left overs to make french toast. He said it reminded him of fruity pebbles. Enjoy!
3 cups gluten free flour (we use a potato based)
1 cup sugar
4 tsp baking powder
1 tsp salt
2 eggs, beaten
5 Tbl melted butter, cooled
1 tsp vanilla
2 cup milk
1 cup cranberries, chopped
1/2 cup walnuts, chopped
zest of 1 orange

1/3 cup powdered sugar
3 tsp milk
juice of 1/2 an orange

Pre-heat over to 350 degrees.

Whisk flour, sugar, baking powder, salt, and zest. In a separate bowl, whisk eggs, butter, vanilla, and milk. Stir wet ingredients into dry ingredients. Mix in cranberries and walnuts. Pour mixture into a greased loaf pan. Bake 60-70 minutes. While bread bakes, whisk sugar, milk, and orange juice together. Remove bread from oven and allow it to cool before removing it from the pan. Drizzle glaze on top of bread. Slice and serve.

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