This is really a recipe for a quick bread. I am hosting a brunch in conjunction with Eggland's Best. More to come about this special brand and hopefully, my special brunch. The brunch explains why I fancied up the bread into mini bundts. I hope to post recipes for the brunch, over the week. I am freezing them, as much as, I don't want to. I see no way, to bake and cook all the food, the day of the brunch. I will have to make such items as omelets or pancakes, at that point so baked goods are being hidden, in the freezer to be brought out and hopefully devoured.
I do want to mention that Eggland's Best is having a contest with cash prizes. Check here and why not send in your favorite recipes. You could be the winner. I would be happy if anyone of you did win.
I posted a muffin, last week for this Muffin Monday, so I thought, it was appropriate to make a quick bread, in place of a muffin, today. In my plans for the brunch, I decided to bake three different kinds of quick bread, either muffin, a loaf or a corn bread. This afternoon, I made all three the loaf turned into a mini bundt and the muffin turned into a baked mini rose and the corn bread remained corn bread with an ingredient which brought it, over the top.
The following is a recipe for Cranberry Orange Bread which I am calling:
Cranberry Orange Mini Bundt
2 1/2 cups gluten-free flour mixture
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons canola or walnut oil
1 cup sugar
1 cup fresh or frozen cranberries, chopped in a food processor
1 tablespoon grated orange zest (the aroma from this was inspiring)
1/2 cup orange juice
2 teaspoon pure vanilla extract
1/2 cup chopped walnuts
1. Preheat oven to 350. Lightly spray 6 mini bundt pans. Dust with flour.
2. In a large bowl, combine GF flour, baking powder, baking soda, and salt. Set aside.
3. Combine oil and sugar. Add the eggs, one at a time, mixing until incorporated. Gradually add half of the flour mixture, until just blended. Add the cranberries, orange zest, orange juice, and vanilla. Mix until just blended. Add the remaining flour mixture and the walnuts. Stir until just blended.
4. Pour batter into mini bundts and bake until a sharp knife, inserted into the center, comes out clean, about 30 minutes. Cool and sprinkle powdered sugar on top of each mini-bundt.