Gluten Free Cranberry Bread With Butter Sauce Recipes

GLUTEN FREE CRANBERRY BREAD WITH BUTTER SAUCE

Steps:

• Bread.
• Preheat oven to 350.
• Cook oatmeal in vanilla almond milk, add 1 tablespoon butter to hot oats and stir inches.
• Combine baking mix, brown sugar, and 1/2 cup sugar.
• Add cooked oats, egg, vanilla, salt, and cranberries.
• Stir until well mixed. Add more almond milk if necessary to make the consistency medium thick.
• Line loaf pan with parchment paper so that the paper hangs over all edges. Lightly spray paper with oil and sprinkle with 1 tablespoon granulated sugar. Pour batter into pan. Bake at 350 for one hour or until cake tester comes out clean.
• Butter Sauce.
• Melt butter in sauce pan. Add sweetened condensed milk and vanilla. Cook and stir over low heat about 15 minutes until it turns a slightly brown color. Add corn starch mixture a little at a time and stir until the texture is like thin white sauce.
• Slice bread and serve with warm butter sauce on top.

GLUTEN-FREE CRANBERRY BREAD

Steps:

• Preheat oven to 350°F Grease a large loaf pan.
• Beat eggs and sugar with electric beater or mixer. Add butter or margarine, milk or milk substitute, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices and flour. Mix until combined.
• Gently fold in chopped cranberries. Pour into loaf pan and smooth the top of the loaf with a rubber spatula. Bake for 1 hour.
• Allow to cool slightly in loaf pan before inverting onto cooling rack.