Cranberry-Orange Cake Bread with Rosemary (Gluten-Free!)

 

This was an instant hit at our summer luncheons! With zesty orange, savory rosemary and sweet cranberries, it blends the best qualities of a cornbread, scone and cake all into one deliciously scrumptious morsel - and it's gluten-free! Enjoy your new favorite food. 

Ingredients:

4 cups gluten-free flour
1 cup sugar
1 ½ Tbsp baking powder
1 ½ tsp salt
1 ½ tsp baking soda
2 tsp xanthan gum
2 Tbsp orange peel
1 ½ cup dried cranberries, chopped
2 Tbsp rosemary, minced
1 ½ cup orange juice (about 2 oranges, top with water if needed)
½ cup butter or margarine
2 eggs
Coarse sugar for top

 

Directions:

Preheat oven to 350˚F.

Butter a 9x13 baking dish.

Mix dry ingredients, orange peel, cranberries, and rosemary.  In a separate bowl, melt the butter and beat in eggs and orange juice. Pour butter mix into the dry ingredients and stir until just combined. Transfer to baking dish. Smooth the top of the batter and sprinkle with the coarse sugar.

Bake 30-35 minutes.