If you enjoy a great quick bread with your breakfast or as a snack, you are going to LOVE my homemade gluten free cranberry bread. It is loaded with chocolate chips for extra yumminess. This cranberry bread is not only gluten free but dairy-free as well. You can dig into it in about 50 minutes!
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Fresh cranberries are in season, and I am so excited to start making all of my favorite cranberry recipes like these gluten free cranberry streusel muffins!
Thanksgiving is around the corner, and I really wanted to create a decadent, delicious gluten free and dairy-free bread that your family can enjoy with breakfast. I can’t wait to hear what you think of this recipe!
If you feel more like cake, this Gluten Free Cranberry Pound Cake is absolutely delicious!
Why I freeze cranberries so I can make this gluten free cranberry bread year-round:
- This simple gluten free cranberry bread is moist and delicious!
- I used coconut sugar to keep it lower in glycemic index, and it is a great choice for serving with breakfast or brunch without the guilt!
- Nobody can tell this quick bread is gluten free. It tastes that good!
- It freezes well, so you can make extra and enjoy it later.
While you are here, don’t forget to check out all of my delicious Gluten Free Bread Recipes!
I need to try making this Cranberry bread for breakfast, it looks so good. Thanks for the recipe.”
pretty, blog comment
Allergen Information:
This gluten free cranberry bread recipe is gluten-free, dairy-free, nut-free, and soy-free. Please see the Substitutions section for a gum-free option. This is great for those who react to xanthan gum and guar gum.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Coconut Sugar—I love using coconut sugar because it is unrefined. If you don’t need a lower glycemic sugar, you can substitute brown sugar.
- Coconut Oil – I really like to use coconut oil because it adds some sweetness.
- Cranberries – I highly recommend that you use fresh cranberries. Dried cranberries will work but change the texture quite a bit.
- Orange Zest – You can use a navel or mandarin orange to make the zest.
- Gluten-Free Flour Blend—I tested this recipe using Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend and King Arthur’s Measure for Measure Gluten-Free Blend. That doesn’t mean others will not work; I have not tested other flours.
- Almond Milk – or another non-dairy milk to keep this recipe dairy-free. Do not use canned coconut milk.
- Pure Vanilla Extract – Vanilla bean paste also works well. Do not use imitation vanilla.
- Flaxseed Meal – Use ground flaxseed meal and not the whole seed.
- Chocolate Chips – bittersweet, dark, or milk chocolate are fine. If you are dairy-free, use Enjoy Life or another dairy-free chocolate chip brand.
- Optional Nuts – Use pecans or walnuts. You can save money buying nut pieces instead of whole nuts.
Ingredient Substitutions:
- Add other fruits, like blueberries. You can enjoy any fruit year-round when cranberries are not in season.
- If you do not like coconut oil, you can use another oil like avocado or canola oil.
- If you are not dairy-free, regular milk also works in this recipe.
- If you are gum-free, use my DIY Gluten Free Flour Blend in this recipe.
Tips For Success
1. Don’t use a stand or electric mixer. Your cranberry bread will turn out dense.
2. Frozen cranberries also work in this recipe, but be sure to thaw and drain them before using them to avoid soggy bread.
Equipment Needed:
- Loaf Pan – I like both regular loaf pans and my cast-iron loaf pan. For this recipe, I used a regular non-stick loaf pan. My pan is 9 inches.
- Mixing Bowls – You want to mix the wet and dry ingredients by hand to prevent a dense loaf.
- Whisk – This is what I love to use when blending the dry and wet ingredients.
- Cooling Rack – Helpful for cooling your quick bread.
Step-By-Step Photos and Directions:
Preheat your oven to 350º F and move the oven rack to the middle of the oven. This will help your quick bread bake evenly.
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Step 1: Wash and chop up your cranberries. Look for bruised ones and toss those in the trash. There are lots of fresh cranberries in this gluten free cranberry bread recipe.
Step 2: Add your dry ingredients to a large
Step 3: Mix your wet ingredients into a smaller bowl.
Step 4: Pour the wet ingredients into the dry ingredients. Gently mix up the wet and dry cranberry bread ingredients.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 5: Pour the batter into a loaf tin. I like to use this gluten free baking spray in my baking tin to prevent the cranberry quick bread from sticking to the pan.
You can also use this recipe to make dairy-free, gluten-free cranberry muffins! Just put your batter into parchment paper-lined muffin liners.
Step 6: After I put the batter into a greased baking dish, I sprinkled some cinnamon sugar over the top. This gives the top of this cranberry nut bread loaf a nice little sparkle.
🔑 Sandi says: Some gluten free flour blends are not milled as finely as others. If you use a blend you feel makes your baked goods gritty, let the bread batter sit for 15 minutes. This will help prevent any grittiness to your bread because it gives the rice flour time to soften.
If you are keeping the sugar down, skip the sprinkles sugar step. Bake the gluten free loaf at 350º F for 45-50 minutes. The actual time can vary a little depending on the size and depth of your loaf tin.
Step 7: Remove the cake from the oven and do the toothpick test to ensure it is baked in the middle. Let the bread sit in the pan for 5 minutes, then gently tip the quick bread over in your hand and slide the loaf onto a wire cooling rack to cool.
To test and see if it is done, insert a toothpick into the center of the loaf. Your gluten-free cranberry bread is finished if the toothpick comes out without crumbs or batter. You may also love this Gluten Free Cranberry Bundt Cake with Cream Cheese.
How to store and freeze this loaf:
Store this cranberry bread in an airtight container in the refrigerator. It will keep fresh for up to 4 days. I always recommend storing in the refrigerator because gluten free baked goods tend to spoil quicker.
You can also freeze this cranberry bread for another time. Wrap a cooled room-temperature loaf in plastic wrap. Next, wrap it in tin foil. Lastly, put the wrapped loaf into a freezer bag. It will keep in your freezer up to 4 months.
Are you ready to make your own gluten free cranberry bread? If you love cranberries as much as we do, you may want to check out this Gluten Free Cranberry Banana Bread too!
More Gluten Free Cranberry Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Cranberry and Chocolate Chip Bread
Ingredients
- 1 cup coconut sugar (*see note)
- ½ cup coconut oil melted
- 1 cup fresh cranberries
- ¼ teaspoon cream of tartar
- 2 large eggs
- 1 tablespoon orange zest
- 1 ¾ cup gluten free flour blend (*see note)
- 1 cup non-dairy milk (*see note)
- 1 teaspoon pure vanilla extract
- ¼ cup flaxseed meal ground
- ⅛ teaspoon salt
- ½ cup chocolate chips
- ½ cup pecans
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Instructions
- Preheat the oven to 350º F.
- Grease a loaf pan. (I sprayed mine with coconut oil)
- In a large bowl, add all of your dry ingredients and whisk to blend.
- In a smaller bowl, add all wet ingredients and whisk. Add cranberries, chips, and nuts.
- Pour wet ingredients into the dry ingredients and mix. Mix the two until they are just barely mixed. If you over mix your batter your quick bread will be denser.
- Pour batter into the loaf pan and bake for 40-45 minutes until done.
- To test doneness, insert a toothpick into the bread towards the middle of the loaf. If your toothpick comes back clean, your bread is done baking. If you see crumbs or batter on the toothpick, you will need to bake it longer.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, add 1 teaspoon.
- Feel free to substitute brown sugar for coconut sugar if you don’t need a lower glycemic sugar option.
- You can use any non-dairy milk, but I do not recommend canned coconut milk.
- The secret to keeping gluten free sweet bread to be light and fluffy is to “just” mix the batter. Don’t over-mix it, or it won’t be as light!
- Bake time will depend on the depth of the pan you use. To test doneness, insert a toothpick into the loaf. If the toothpick comes out clean, your bread is done baking. If you see batter or crumbs, bake it longer.
- Allow the bread to cool before slicing! (I once tried to slice the bread when it was still warm. The slices were a bit messy so I wanted to let you know so that you can learn from my mistake.
- This gluten free cranberry bread will keep up to 3 days in an airtight container in the refrigerator or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was originally published 12/12/14 and has been updated with new photos, instructions, and baking tips.
I made the Gluten Free Cranberry and Chocolate Chip Bread to send as a gift to a friend with allergies. I am very disappointed with the results. The bread didn’t rise and is at most an inch high. Why is there no baking soda or baking powder or other leavening ingredient in this recipe? I wondered while I was making it but was afraid to modify the recipe as I thought it might affect the taste. It smells good but feels very heavy and I am now uncertain if I should even give it to the friends it was meant for. Please review and modify this recipe. Thanks.
Hi Myra, I am sorry your bread didn’t rise much. It would help if you could give me more information to help troubleshoot. Which gluten free flour blend did you use, did you use a mixer or mix by hand, and did you swap any ingredients? I am happy to review this recipe as well once I get more information from you. Thank you.
I substitute brown sugar and olive oil….was a mistake…..middle would not cook
Hi Rhonda, I am sorry those substitutions didn’t work. Were you trying to make this dairy-free?
May I leave out the choc? And may I use a flax egg instead?
Hi April, I haven’t tested this recipe with a flax egg so I am not sure. Please write back and let us know how it works out. You can totally omit the chocolate. Thank you 🙂 Sandi
Yum, cranberries sound so good in everything this time of year! I have to avoid corn, but I’m sure this recipe would work with a different flour replacing the corn flour. A tip relating to Susie’s trouble with baking time: using an instant-read digital thermometer has really helped me identify the right time to pull baked goods out of the oven. Depending on altitude, the temperature for most baked goods is in the 190 – 205F range.
You can definitely just use a gluten free flour blend that doesn’t contain corn for this recipe 🙂 Just note that if your blend contains xanthan gum, omit the teaspoon listed in the recipe so you don’t double up on it.
I just made this delicious loaf but had some issues. I baked it for 35 minutes and it still wasn’t firm on the inside. Was the time in the recipe incorrect? Should it have baked 40 minutes or more? Anyone else have trouble with the timing?
Hi Susie, gluten free flour can affect baking time. If a gluten free flour blend has a lot of dense flours, it can definitely need more baking time. Did it turn out okay once you baked it more?