This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Pecan Cranberry Loaf was one I definitely “played around” with đ Dorie calls this a sturdy loaf that travels and keeps well as well as being a candidate for toasting and serving with butter and jam.
I was making this for gluten-free friends so I used Bob’s Red Mill 1-to-1 Baking Flour (<<< affiliate link but it’s the best all-purpose baking blend I’ve used to date) and an oat milk, I’d been gifted (to make it dairy-free to boot!). I also used pumpkin seeds instead of pecans as Neil (who would be eating it too) is not a pecan fan. THEN I used dried cranberries instead of fresh/ frozen because that’s what I had on hand. I also didn’t use coriander (sorry, I don’t like it in baked goods, nor do I really like cardamom) and what I ended up with was excellent. Love a “play-aroundable” loaf!
Because I was using GF flour I was nervous about how long it would take to bake and how I would know. I ended up Googling “internal temperature for cakes” and learned that cakes like this are generally fully baked at around 200-210ËF so I got out my trusty digital probe thermometer (<<< again, affiliate link but if you don’t have one, you should!). The loaf ended up taking close to 80 minutes to bake completely.
This was really excellent – on its own, toasted and served warm with a scoop of ice cream. I’d make it again for sure!
Get the recipe for Pecan Cranberry Loaf on p 73 of Baking with Dorie or here.
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Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of âBaking with Dorieâ for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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What a beautiful loaf, and so interesting to hear about the playing around and how all that worked, I always learn things over here, such a bonus. Beautiful photo, shows off the texture of that loaf, so appealing.
Looks beautiful. I baked one in dec/21. We loved it so I baked a few to give as a gift and everyone loved it.
You are the “playing around” queen! Love that you can sub what you need to make it work!
So glad that you used what you had on hand, I seem to be embracing that these days. I hope your friends enjoyed it.
Baking gluten-free is challenging because it’s unpredictable. Who knows it can be so much fun playing around. The texture of yours is amazing too.