Gluten Free Cranberry Bread Recipes

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-GINGER-NUT BREAD

Gluten Free Cranberry-Ginger-Nut Bread image

A warm slice of cranberry gluten-free bread? Don't mind if we do! Betty Crocker™ Gluten Free Cinnamon Muffin Mix transforms into a delectable quick bread in this easy gluten-free cranberry nut bread recipe. Add cranberries, chopped walnuts and ground ginger to this loaf for a simple and delicious addition to your breakfast or brunch. Can you already smell it baking?

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 3h25m

Yield 12

Number Of Ingredients 5

Ingredients

1 box (16.3 oz) Betty Crocker™ Gluten Free Cinnamon Muffin Mix
Water, vegetable oil and eggs called for on muffin mix box
2 teaspoons ground ginger
1/2 cup dried cranberries
1/2 cup chopped walnuts

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Line 9x5x3-inch loaf pan with cooking parchment paper; spray bottom and sides with gluten-free cooking spray. Set aside.
In medium bowl, stir muffin mix, water, oil, eggs and ginger until blended. Stir in cranberries and walnuts until just combined. Pour batter into loaf pan.
Bake 55 to 65 minutes or until golden brown and toothpick inserted in center comes out clean. Cool loaf in pan 10 minutes; use parchment to remove loaf from pan and transfer to cooling rack. Cool completely, about 2 hours. Wrap tightly, and store at room temperature.

Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 20 g, TransFat 0 g

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.

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