Gluten Free Cranberry Bread
This Gluten Free Cranberry Bread combines sweet and tart flavors for a delicious and comforting treat, perfect for any occasion.
Servings: 8 servings
Calories: 220kcal
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.
Notes
Best enjoyed fresh or at room temperature. Consider adding chopped nuts or orange zest for variations. Store leftovers in an airtight container for up to three days or freeze for up to three months.