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.
- 414.03 ml bobs red mill gluten-free baking mix
- 1 xanthan gum
- 236.59 ml brown sugar, packed
- 118.29 ml whole oats
- 118.29 ml water
- 236.59 ml fiber from juiced fruit (I used cranberry, orange, and carrot fiber)
- 118.29 ml stevia
- 236.59 ml buttermilk
- 118.29 ml butter, melted
- 2 eggs
- 4.92 ml baking soda
- 9.85 ml baking powder
- 1.23 ml 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.