Gluten Free Cranberry Bread
There’s something incredibly comforting about freshly baked bread, and when that bread is flavored with tart cranberries, you have a delightful treat that’s perfect for any occasion. This Gluten Free Cranberry Bread is not just a delicious treat but also a beautiful way to celebrate the holiday season or simply enjoy a tasty snack. The combination of sweet and tart flavors, paired with a tender and moist texture, makes this bread a favorite for everyone, whether you follow a gluten-free diet or not!
What Goes into This Gluten Free Cranberry Bread
To whip up this delightful bread, gather the following ingredients:
- 6 tablespoons unsalted butter, at room temperature (85g)
- 1 cup granulated sugar, plus 1 tablespoon (200g plus 12g)
- 2 eggs, at room temperature, beaten
- 2 1/2 cups all-purpose gluten-free flour blend (300g)
- 1 1/2 teaspoons xanthan gum (omit if your blend contains it)
- 1 teaspoon baking powder (4g)
- 1/2 teaspoon baking soda (2g)
- 3/4 teaspoon kosher salt (4g)
- 10 ounces fresh cranberries, halved (280g)
- 1 cup buttermilk, at room temperature (240ml)
Step-by-Step Gluten Free Cranberry Bread Recipe
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Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment paper for easy removal.
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Creaming Butter and Sugar: In a mixer bowl, beat the room temperature butter and 1 cup of granulated sugar together until the mixture is fluffy and light in color.
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Adding Eggs: Next, add the beaten eggs to the mixture. Mix until everything is well combined and smooth.
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Preparing Dry Ingredients: In another bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), baking powder, baking soda, and kosher salt until well combined.
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Tossing Cranberries: Take the halved cranberries and toss them with the tablespoon of dry mix. This helps prevent them from sinking in the batter.
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Combining Ingredients: Gradually combine your dry ingredients with the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until everything is incorporated.
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Folding in Cranberries: Gently fold in the cranberries into the batter. Be careful not to overmix.
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Pouring the Batter: Pour your batter into the prepared loaf pan. Smooth the top with a spatula and make a few shallow scores across the top.
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Sprinkling Sugar: Sprinkle the remaining tablespoon of sugar over the top of your batter for a sweet crust.
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Baking: Bake in your preheated oven for about 1 hour, or until the top is golden and a toothpick inserted into the center comes out clean.
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Cooling: Allow the bread to cool in the pan for about 20 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Serve & Enjoy Gluten Free Cranberry Bread
This Gluten Free Cranberry Bread is best enjoyed fresh, slightly warm, or at room temperature. Serve it sliced on a beautiful platter for breakfast alongside a warm cup of tea or coffee, or as a sweet afternoon snack. For a festive touch, consider adding a dollop of whipped cream or a smear of butter on a warm slice. You can also serve it with a side of cream cheese for a tangy contrast!
Helpful Tricks for Gluten Free Cranberry Bread
- Store Properly: Keep any leftovers in an airtight container at room temperature for up to three days. If you wish to store it longer, slice the bread and freeze it for up to three months. Just thaw in the refrigerator when ready to eat!
- Make It Extra Special: Consider adding some chopped nuts, like walnuts or pecans, for a lovely crunch and extra flavor. You can also mix in some orange zest for a citrusy twist!
- Gluten-Free Flour Variance: Since gluten-free flour blends can vary, feel free to experiment with different brands to find your favorite. Just ensure they include xanthan gum or add some if they don’t.
Gluten Free Cranberry Bread FAQs
1. Can I use frozen cranberries instead of fresh?
Yes! You can use frozen cranberries. Just make sure not to thaw them beforehand; add them directly to the batter to keep them from getting mushy.
2. How do I know when the bread is done baking?
The bread is done when the top is golden brown, and a toothpick inserted into the center comes out clean or with just a few crumbs.
3. Can I make this bread dairy-free?
Absolutely! Substitute the buttermilk with a dairy-free alternative, like almond milk mixed with a tablespoon of vinegar to create a similar tangy effect.
Whether you’re hosting a gathering or just enjoying a quiet morning, this Gluten Free Cranberry Bread is sure to impress. It’s easy to make, full of flavor, and a treat that’s perfect for everyone. So grab your ingredients and start baking—your kitchen will be filled with delightful aromas before you know it!
Gluten Free Cranberry Bread
Ingredients
Wet Ingredients
- 6 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar plus 1 tablespoon
- 2 large eggs, at room temperature, beaten
- 1 cup buttermilk, at room temperature
Dry Ingredients
- 2 1/2 cups all-purpose gluten-free flour blend
- 1 1/2 teaspoons xanthan gum omit if your blend contains it
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
Add-ins
- 10 ounces fresh cranberries, halved
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment paper.
- In a mixer bowl, beat the room temperature butter and 1 cup of granulated sugar together until fluffy and light.
- Add the beaten eggs to the mixture and mix until smooth.
- In another bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), baking powder, baking soda, and kosher salt.
- Toss the halved cranberries with the tablespoon of dry mix to prevent sinking.
- Gradually combine the dry ingredients with the wet ingredients, alternating with the buttermilk, starting and finishing with the dry mix.
- Gently fold in the cranberries.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining tablespoon of sugar on top.
Baking
- Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 20 minutes, then transfer to a wire rack to cool completely before slicing.
