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–+ servings
A sliced cranberry chocolate chip loaf on a cutting board.

Gluten Free Cranberry and Chocolate Chip Bread

Sandi Gaertner
Gluten free cranberry and chocolate chip bread is healthy enough for breakfast.
5 from 16 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Gluten Free Bread Recipe, Gluten Free Breakfast Recipes
Cuisine American
Servings 10 slices
Calories 339 kcal

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 almond milk (*see note)
  • 1 teaspoon pure vanilla extract
  • ¼ cup flaxseed meal ground
  • ⅛ teaspoon salt
  • ½ cup chocolate chips
  • ½ cup pecans

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

  1. 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.
  2. If your gluten free flour blend doesn't contain Xanthan Gum or Guar Gum, add 1 teaspoon.
  3. Feel free to substitute brown sugar for coconut sugar if you don't need a lower glycemic sugar option.
  4. You can use any non-dairy milk, but I do not recommend canned coconut milk.
  5. 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!
  6. 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.
  7. 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 :-).
  8. This gluten free cranberry bread will keep up to 3 days in an air-tight 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 339kcalCarbohydrates: 39gProtein: 5gFat: 20gSaturated Fat: 11gCholesterol: 34mgSodium: 113mgPotassium: 86mgFiber: 5gSugar: 18gVitamin A: 74IUVitamin C: 2mgCalcium: 73mgIron: 1mg
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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.