Gluten-Free Cranberry Bread

Gluten-Free Cranberry Bread

Time

• Prep: 15 minutes

• Bake: 50–60 minutes

• Total: ~1 hour 15 minutes

Yield

• 1 loaf (8–10 slices)

Ingredients

Dry Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)

• ¾ cup granulated sugar

• 1½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

Wet Ingredients

• 2 large eggs, room temperature

• ½ cup neutral oil (vegetable, sunflower, or canola)

• ¾ cup buttermilk
  (or ¾ cup milk + 1 tsp lemon juice or vinegar)

• 1 tsp vanilla extract

• Zest of 1 orange (optional but highly recommended)

Add-Ins

• 1½ cups fresh or frozen cranberries
  (if frozen, do NOT thaw)

• 1 tbsp gluten-free flour (to toss cranberries)

Instructions

1. Preheat oven to 175°C (350°F).
   Grease or line a 9×5-inch (23×13 cm) loaf pan.

2. Mix dry ingredients
   In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.

3. Mix wet ingredients
   In another bowl, whisk eggs, oil, buttermilk, vanilla, and orange zest.

4. Combine
   Add wet ingredients to dry ingredients.
   Mix gently until smooth and thick (don’t overmix).

5. Prepare cranberries
   Toss cranberries with 1 tbsp gluten-free flour, then gently fold into the batter.

6. Bake
   Pour batter into prepared pan and smooth the top.
   Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.

7. Cool
   Let bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Optional Toppings

• Sprinkle top with coarse sugar before baking

• Drizzle with orange glaze (powdered sugar + orange juice)

• Add chopped walnuts or pecans (½ cup)

Storage

• Room temperature: 2 days (wrapped)

• Refrigerator: up to 5 days

• Freezer: up to 2 months (slice before freezing)

ENJOY