Low FODMAP Iced Orange Cranberry Bread

Low FODMAP Iced Orange Cranberry Bread

Studded with sweetened dried cranberries and orange zest, this Low FODMAP Iced Orange Cranberry Bread is gluten-free and makes a tasty holiday treat.

Course Breakfast, Snack

Cuisine American

Keyword bread, cranberry, gluten-free, gum-free, low-fodmap, orange

Prep Time 20

Cook Time 1

Cooling time 2

Total Time 1 20

Servings slices

Ingredients

1/2 cup sweetened dried cranberries
2 large eggs
3/4 cup granulated sugar
1/2 cup plain, lactose-free, low-fat kefir* (or lactose-free milk)
1/2 cup canola oil
1 tablespoon fresh orange zest (the zest of about 4 small mandarin oranges)
1 3/4 cup Dianne's Gum-Free, Gluten-Free, Low-FODMAP Flour Blend (8.2 oz. or 232 g.)
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Icing:

1/2 cup confectioners' sugar
2 to 3 teaspoons fresh orange juice (the juice of about half of one small mandarin orange)

Instructions

Place the dried cranberries in a small bowl. Pour 1 cup boiling water over and let sit about 20 minutes. Drain well and pat dry with a towel.
Meanwhile, preheat oven to 350 degrees F. Spritz a 8" x 4" loaf pan with cooking spray and line with parchment paper (or grease and flour pan really well).
Add eggs to a large mixing bowl and beat until frothy. Stir in the sugar, kefir, oil, and orange zest. Blend well. Measure out the flour by lightly spooning into measuring cup and leveling off with the back of knife. Add the flour, baking powder and salt to the egg mixture and stir until smooth and there are no lumps (batter will be thin). Fold in the cranberries.
Pour into prepared pan. Bake 55 to 60 minutes or until lightly browned on top and bread tests done with a toothpick.
Cool bread completely in pan on a cooling rack. Transfer bread out of pan, loosening the edges with a knife if needed, onto a plate or cutting board. Poke holes all over the top of the bread with a toothpick (this allows the icing to seep in and make the bread more moist).
Combine confectioners' sugar and 2 teaspoons orange juice together in a small bowl. Stir in more juice by the 1/2 teaspoon until desired consistency.
Pour icing evenly over the top of the bread. Slice and serve.

Notes

* I like the extra layer of tangyness the kefir gives this bread, but lactose-free milk or suitable non-dairy milk may be used instead. Green Valley Organics make a lactose-free kefir and Lifeway kefir (which I use) is up to 99% lactose-free.