Gluten Free Cranberry Bread

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Looking for a delicious and easy gluten-free cranberry bread recipe that’s perfect for any occasion? Whether you’re preparing for the holidays or just craving a comforting slice of homemade goodness, this cranberry bread hits all the right notes. It’s moist, flavorful, and wonderfully tart thanks to fresh cranberries, all while being completely gluten-free! Plus, it’s easy to make and uses everyday ingredients you probably already have in your pantry.

If you’ve ever been nervous about baking gluten-free, don’t worry! This guide will walk you through tips, tricks, and even answer some common questions so you can bake with confidence.

Tips for the Best Gluten-Free Cranberry Bread

Before we dive into the recipe, here are a few key tips to ensure your cranberry bread comes out perfectly every time:

1. Choose the Right Gluten-Free Flour Blend

Not all gluten-free flours are created equal. A blend that contains xanthan gum or guar gum will help your bread hold together better, as gluten is what usually provides that structure. If your blend doesn’t include these, add ½ teaspoon of xanthan gum to the dry ingredients.

2. Use Fresh or Frozen Cranberries

You can use either fresh or frozen cranberries in this recipe. If you’re using frozen, there’s no need to thaw them—just toss them in frozen and bake as usual. The cranberries provide a burst of tartness that complements the sweetness of the bread.

3. Add Some Citrus Zest

For an extra flavor kick, consider adding the zest of an orange or lemon. The bright citrus flavor pairs wonderfully with cranberries and makes the bread feel even more festive.

4. Don’t Overmix the Batter

As with most quick breads, it’s important to avoid overmixing the batter. Overmixing can lead to a dense, tough loaf instead of a light and tender one. Mix just until the ingredients are combined.

5. Let It Cool Completely

Resist the temptation to slice the bread while it’s still warm. Gluten-free baked goods can be more delicate, so it’s best to let the bread cool completely in the pan before slicing to prevent crumbling.

Gluten-Free Cranberry Bread Recipe

Ingredients:

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ¼ cup melted coconut oil (or butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup almond milk (or your preferred milk)
• 1 ½ cups fresh or frozen cranberries
• Zest of 1 orange (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. Prepare wet ingredients: In a large mixing bowl, beat the sugar, melted coconut oil (or butter), eggs, and vanilla extract until smooth and creamy. Gradually add the almond milk, stirring until combined.
4. Combine wet and dry ingredients: Slowly mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in the cranberries and orange zest, if using.
5. Bake: Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Common Questions & Answers

Q: Can I use dried cranberries instead of fresh or frozen?
A: Yes, but you’ll need to adjust the recipe slightly. Dried cranberries are much sweeter and lack the tartness of fresh ones. To balance this out, soak your dried cranberries in warm water or orange juice for about 10 minutes before adding them to the batter. You may also want to reduce the sugar slightly to prevent the bread from being too sweet.

Q: How can I store this gluten-free cranberry bread?
A: This bread can be stored at room temperature for up to 2 days in an airtight container. If you’d like to keep it longer, it can be refrigerated for up to a week or frozen for up to 3 months. Just make sure to wrap it tightly in plastic wrap and store it in a freezer-safe bag.

Q: Can I make this bread vegan?
A: Absolutely! To make this cranberry bread vegan, substitute the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg). You can also use a non-dairy milk like almond or coconut milk and replace the butter with coconut oil or a vegan butter substitute.

Q: What if my bread is too crumbly?
A: Gluten-free breads can sometimes be crumbly due to the lack of gluten, which provides structure. Make sure your flour blend contains xanthan gum or guar gum. Additionally, letting the bread cool completely before slicing can help prevent crumbling.

Q: Can I add nuts to this recipe?
A: Yes, chopped pecans or walnuts make a great addition to this bread! Just fold in ½ cup of your preferred nuts along with the cranberries for extra texture and flavor.

Final Thoughts

This gluten-free cranberry bread is the perfect combination of sweet and tart, making it ideal for everything from breakfast to a mid-day snack. Whether you’re gluten-free or just looking for a delicious treat to share, this recipe is sure to become a favorite in your home. Don’t forget to experiment with add-ins like citrus zest or nuts to make it your own!

If you try this recipe, I’d love to hear how it turned out for you. Feel free to leave a comment below with your thoughts or any variations you made!

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