Prep 30 mins
Cook 40 mins
Made with gluten free flour, whole oats, and the fiber left after juicing oranges, carrots, and cranberries, this is a moist and delicious breakfast bread or dessert. This bread was delicious, but didn't have any of the flavors of the fruit fiber. Next time I will add whole fresh or dried cranberries or raisins. I may also cut the butter in half or leave it out completely in hopes the bread will be less dense.
- 1 3⁄4 cups bobs red mill gluten-free baking mix
- 1 1⁄4 xanthan gum
- 1 cup brown sugar, packed
- 1⁄2 cup whole oats
- 1⁄2 cup water
- 1 cup fiber from juiced fruit (I used cranberry, orange, and carrot fiber)
- 1⁄2 cup stevia
- 1 cup buttermilk
- 1⁄2 cup butter, melted
- 2 eggs
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- Pour 1/2 cup of water over 1/2 cup dry whole oats and let sit for about 15 minutes. Stir Truvia into fruit fiber--optional if the fruits you are using are already sweet--and let sit.
- Preheat oven to 350 degrees.
- Grease a loaf pan and sprinkle it with sugar.
- Stir together baking mix, xanthum gum, soda, baking powder, and salt, and brown sugar.
- Mix in eggs, butter, soaked oats, fruit fiber, and buttermilk. Beat on low speed until fully combined.
- Pour batter into prepared loaf pan, filling about 2/3 full.
- Bake about 40-45 minutes, or until center is firm and cake tester comes out clean.