Cranberry Quick Bread for the Low FODMAPer
If you have been looking for a fruit-filled baked treat, look no further than our Cranberry Quick Bread with Orange. Quick breads are so named because they do not require any yeast to help them rise and are therefore – by definition – quick to whip up and get into the oven. They typically rely on baking powder for their loft.
Are You Missing Cranberry Quick Bread?
Cranberry quick breads have always been part of my repertoire, beginning from when I first learned to bake as a child. I loved making them because they were so easy, yet the results were so impressive – and then there is the smell wafting from the oven…The Smell! Intoxicating.
Subsequently, at every bakery and commercial kitchen I have worked in, some version of cranberry quick bread was created because customers always flock to it. It’s sweet, but not overly so. It attracts the eye, is easy to slice and pack for a snack and it works well for breakfast or a mid-day pick-me-up. We eat it plain and even with peanut butter or a piece of cheese!
FODMAP That Quick Bread!
This is a FODMAP IT!™ version of a bread I created years ago. I reduced the sugar and fresh cranberry amounts and re-worked the loaf to be gluten-free.
Cranberries Are Low FODMAP?
Yes. Check out our Cranberries entry in the Explore and Ingredient section and read about what science has told us about fresh, frozen and dried cranberries as they relate to FODMAPs.
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FODMAP IT!™ Cranberry Quick Bread with Orange
Now you can have a Cranberry Quick Bread that is low FODMAP and gluten-free. Pay attention to serving sizes!
Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) loaf; 10 slices; serving size 1 slice
- 3/4 (Scant) cup (180 ml) lactose-free whole milk, at room temperature
- 1 tablespoon lemon juice
- 1 3/4 cups (254 g) all-purpose flour gluten-free flour, such as Bob’s Red Mill 1 to 1 Baking Flour
- 1 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup (149 g) sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
- 1/4 cup (60 ml) orange juice
- 2 teaspoons finely grated orange zest
- 1 large egg, at room temperature
- 1 cup (106 g) cranberries,, fresh or frozen, roughly chopped
- 1/2 cup (25 g) toasted walnut halves, finely chopped
- 1/4 cup (40 g) dried cranberries, roughly chopped
Position rack in the center of your oven. Preheat to 350°F/180°C. Coat a 9-inch by 5-inch (23 cm x 12 cm) loaf pan with nonstick spray, line with parchment paper along the bottom with overhang on the two short ends; set aside.
Measure milk into a measuring cup, stir in lemon juice and allow to sit for 5 minutes to thicken.
Meanwhile, whisk together the flour, baking powder, salt and baking soda in a small bowl.
Once the milk is thickened, pour it into a large mixing bowl. Whisk in the sugar, melted butter, orange juice and zest and until incorporated. Whisk in egg until mixture is smooth.
Pour wet ingredients over dry ingredients and fold together just until a few floury streaks remain, then fold in both kinds of cranberries and the nuts.
Scrape batter into prepared loaf pan and bake for about 50 to 60 minutes. A toothpick should test clean when inserted in center of bread, the top will be golden and risen and the edges will just be pulling away from the sides of the pan. Cool pan on rack for 10 minutes, then turn bread out and cool completely on rack. Wrap in plastic wrap and let sit at room temperature at least overnight before slicing. Bread will keep for about 4 days.