With Thanksgiving right around the corner, I wanted something that would put me in the holiday mood today. This gluten free quick bread was just right for that. Cranberries, tangerines, and sharp cheddar cheese combine to make a really good, flavorful bread.
I cheated on this quick bread because I used a mix for the starting point. This one is Hodgson’s Mill All Natural & Delicious Multipurpose Baking Mix. Here is the recipe I use:
Gluten Free Cranberry Tangerine Quick Bread
2 cups gluten free baking mix (I used Hodgson’s Mill but you can use your favorite gluten free mix)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
2/3 cup sugar
1 tsp vanilla
1/3 cup milk
2 cups whole cranberries
2 whole tangerines
2 cups shredded sharp cheddar cheese
To get started, put the cranberries in a food processor and coarsely chop.
Remove the stem end of the tangerines:
Cut the tangerines in quarters, and chop in the food processor. Do not remove the peels before processing.
Process until the peel is shredded:
Combine the baking mix, salt and baking powder. Set aside. In a medium bowl, beat together butter and sugar until fluffy. Add egg, vanilla, and milk, and beat well. Beat in the dry ingredients. Add the chopped fruits and continue beating until they are mixed in well. Stir in the grated cheese. The batter will be very stiff and thick.
Spoon batter into greased baking pans. Bake in a 375 ° oven for 35-40 minutes. Remove from oven and let cool completly. Serve plain or with cream cheese frosting if desired. Makes 2 small loaves or one large.