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Farmers Almanac
The 2016 Farmers Almanac
Farmers' Almanac

Sorghum Cranberry Bread

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Sorghum Cranberry Bread

1 1/2 cups grain sorghum flour
1 1/2 cups all-purpose flour
2 teaspoons xanthan gum or clear gelatin
2 cups granulated sugar
3 teaspoons cinnamon
1 teaspoon salt
1 1/4 teaspoons baking soda
4 eggs
2 cups applesauce
1/2 cup buttermilk
3 cups fresh cranberries
1 cup chopped walnuts
Granulated sugar to top

Preheat oven to 350° F. Lightly coat loaf pans with nonstick cooking spray. Combine flours, sugar, cinnamon, salt and baking soda. Separate eggs. To egg yolks, add applesauce and buttermilk and beat well. Gradually add dry ingredients to applesauce mixture and beat until just combined. Beat egg whites until stiff, but not dry, and fold into batter. Stir in cranberries and walnuts. Transfer to prepared loaf pans. Top with granulated sugar. Bake 45-55 minutes. Let stand five minutes and remove from pans to cool on rack.


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