Cranberry Orange Bread

Katie was in a baking mood yesterday and made this for us.  Quick breads are easy to do gluten-free and yummy, too.  

Ingredients:

1 3/4 cups GF flour mix

1 cup sugar

1 tablespoon baking powder

1 1/2 teaspoons xanthan gum (or psyllium or other binder)

1/2 teaspoon cinnamon

3/4 teaspoon salt

1 egg

Zest of one orange

3/4 cup milk of choice

2 teaspoons of oil (or melted butter, or nothing)

1 cup chopped cranberries (Katie used fresh, can use dried)

1 cup chopped nuts, if you like

Preheat oven to 325*.  Combine dry ingredients.  Add wet ingredients and mix until moistened.  Stir in cranberries (and nuts).  Grease a bread pan and scrape the dough into it.  Bake for 1 hour or so, until  a toothpick comes out clean.  Let it cool in the pan for a few minutes before taking it out.  

This is obviously versatile.  Add whatever fruit or nuts sounds good, or that you have on hand:  Blueberries with lemon zest; apples and pumpkin pie spice; shredded coconut and pineapple; the list could go on and on.