Best 4 Gluten Free Cranberry Bread Recipes

Indulge in the delightful flavors of gluten-free cranberry bread with our curated collection of recipes. From classic and traditional to unique and innovative, these recipes cater to a range of dietary needs and preferences. Embark on a culinary journey as we explore the tantalizing world of gluten-free cranberry bread, offering options for every baker and taste bud. Discover the perfect balance of tangy cranberries and moist, flavorful bread, whether you prefer a simple, home-style loaf or a decadent treat studded with nuts, chocolate, or a hint of orange zest. Let your taste buds rejoice as you uncover the perfect gluten-free cranberry bread recipe to satisfy your cravings and create unforgettable moments with loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN-FREE CRANBERRY BREAD

Gluten-Free Cranberry Bread image

This bread is best when made with "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" (Recipe #189120) but any all-purpose gluten-free flour mix that uses mostly rice flour can be used as long as it contains xanthan or guar gum. Eat it warm, or toast individual slices and serve with butter.

Provided by Whats Cooking

Categories Quick Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

3 cups all-purpose gluten-free flour (mix must contain xanthan or guar gum)
2 eggs
1 1/2 cups fresh cranberries or 1 1/2 cups defrosted frozen cranberries, chopped
1/2 cup milk or 1/2 cup non-dairy milk substitute
3/4 cup orange juice
1 cup brown sugar or 1 cup turbinado sugar
1/2 cup melted butter or 1/2 cup melted margarine
1 tablespoon lemon zest or 1 tablespoon orange zest
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon clove
1 teaspoon vanilla

Steps:

Preheat oven to 350°F Grease a large loaf pan.
Beat eggs and sugar with electric beater or mixer. Add butter or margarine, milk or milk substitute, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices and flour. Mix until combined.
Gently fold in chopped cranberries. Pour into loaf pan and smooth the top of the loaf with a rubber spatula. Bake for 1 hour.
Allow to cool slightly in loaf pan before inverting onto cooling rack.

Nutrition Facts : Calories 170.2, Fat 8.9, SaturatedFat 5.4, Cholesterol 57, Sodium 273.7, Carbohydrate 21.8, Fiber 0.7, Sugar 19.6, Protein 1.6

GLUTEN FREE CRANBERRY WALNUT BREAD

Gluten Free Cranberry Walnut Bread image

One of my Thanksgiving favorites - gluten free, dairy free cranberry nut bread. http://www.elanaspantry.com/breads/cranberry-walnut-bread/

Provided by Elanas Pantry

Categories Breads

Time 1h5m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup coconut flour
1 teaspoon celtic sea salt
1 teaspoon baking soda
5 eggs
1/2 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
1 cup cranberries, frozen
1/2 cup walnuts, chopped

Steps:

In a medium bowl combine coconut flour, salt and baking soda.
In a large bowl blend eggs, grapeseed oil, agave and vanilla.
Blend dry ingredients into wet, then fold in cranberries and walnuts.
Pour batter into a greased loaf pan.
Bake at 350° for 50 minutes.
Cool and serve.

CRANBERRY PUMPKIN BREAD (GLUTEN-FREE)

Cranberry Pumpkin Bread (Gluten-Free) image

I had some leftover canned pumpkin that I wanted to use up. This recipe fit the bill. From here: http://www.grouprecipes.com/92330/gluten-free-cranberry-pumpkin-bread.html The taste is pretty good, but it came out rather dense as a 5x9 loaf. Maybe next time I'll make it into mini loaves. *The flour mixture I used is Bette Hagman's Bean mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. Feel free to experiment with your own.

Provided by Andrew Mollmann

Categories < 4 Hours

Time 1h15m

Yield 18 slices, 9 serving(s)

Number Of Ingredients 15

Ingredients

1 3/4 cups flour (gluten-free*)
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 pinch ginger
1/3 cup butter (or nondairy margarine)
1 1/3 cups light brown sugar
1/3 cup warm milk (of choice, soy, almond, whatever)
2 large eggs
1 cup pumpkin puree
1/2 cup fresh cranberries, chopped
1/2 cup toasted pecans, chopped (optional)

Steps:

Preheat oven to 350 degrees. Lightly grease and flour a loaf pan or a 12-cup muffin tin.
Mix gluten-free flour blend, baking powder, baking soda, xanthan gum, cinnamon, clove, nutmeg and ginger together. Set aside.
In a large bowl, cream butter until white. Add brown sugar and milk and beat for another 5 minutes. Add eggs one at a time. Stir in pumpkin puree.
Add dry ingredients to wet mixture. Fold in cranberries and chopped nuts, if desired.
Pour batter in prepared loaf pan or muffin tin. Bake in preheated over for 45 minutes to 1 hour for the loaf, 15 to 18 minutes for muffins.

VEGAN AND GLUTEN FREE CRANBERRY ORANGE BREAD

Vegan and Gluten Free Cranberry Orange Bread image

I made a new friend at church who is a pure vegan and also a gluten-free one. We had a church event where I had offered to bring muffins, but had never tried making a "bread" that was both vegan AND gluten-free before. So after some research, some adjustments, and combining what seemed best from a couple of recipes I found this...

Provided by Penny Burdge

Categories Other Breads

Time 50m

Number Of Ingredients 10

Ingredients

2 c biscuit and baking mix, gluten-free, bob's red mill brand
1/2 c sugar
1 1/2 tsp egg substitute, ener-g brand
2 Tbsp water
2 Tbsp canola oil
1 c fresh squeezed orange juice
1 tsp pure vanilla extract
3/4 c dried cranberries
1/2 c pecans, toasted and chopped
1 tsp fresh orange zest

Steps:

1. In a medium bowl, blend together sugar, egg replacer, water, and oil.
2. Whisk in the orange juice.
3. Add the biscuit mix, cranberries, nuts and orange zest to the liquid ingredients, and blend gently just until combined. Be careful not to beat or overwork the dough.
4. Scoop the dough into a greased bread loaf pan. Bake at 350° for about 30-35 minutes.

Tips:

Use fresh cranberries. Fresh cranberries have a brighter flavor and a more vibrant color than frozen cranberries. If you can't find fresh cranberries, you can use frozen cranberries, but thaw them completely before using.

Don't overmix the batter. Overmixing the batter will make the bread tough. Mix the batter just until the ingredients are combined.

Use a loaf pan that is at least 9x5 inches. A smaller loaf pan will make the bread too thick and dense.

Bake the bread until a toothpick inserted into the center comes out clean. This usually takes about 50-60 minutes.

Let the bread cool completely before slicing. This will help the bread hold its shape and prevent it from crumbling.

Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 3 months.

Conclusion:

This gluten-free cranberry bread is a delicious and festive treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a healthy breakfast option or a sweet snack, this bread is sure to please.

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