This gluten free cranberry bread has a moist and tender crumb, is studded with tart cranberries, and is simply candy sufficient.
This gluten free cranberry bread is tremendous moist, flippantly candy and pleasantly tart. It is the right fast bread in your vacation desk, and one my household has come to ask for by identify over time I have been making it. Seize your recent cranberries as quickly as they hit the grocery retailer cabinets!
This basic vacation fast bread ought to be on each desk this season. I adore it when cranberries begin to seem within the grocery retailer, however they are often so tart that you really want so as to add one thing candy or they will actually make you pucker.
This bread is completely browned on the skin, then mushy and flippantly candy on the within. It takes about an hour to bake, since there is a full cup of buttermilk within the batter and the berries launch their moisture as they bake. The reward is an excellent moist and tender bread, and one that does not burn throughout baking even when you find yourself baking it slightly too lengthy.
You too can make this right into a cranberry orange bread by juicing a navel orange and utilizing that juice rather than an equal quantity of the buttermilk within the batter. Add the zest of that orange as properly for extra orange taste.
Recipe components
- Gluten free flour mix: I used Nicole’s Finest and added 2 1/2 teaspoons xanthan gum. Ensure you are utilizing considered one of my advisable rice flour-based, properly balanced gluten free flour blends, and solely add xanthan gum in case your mix would not already include it.
- Baking powder: Helps the bread to rise within the oven.
- Baking soda: Aids rise, neutralizes acid, and helps the loaf brown within the oven.
- Salt: Balances and brightens the opposite components.
- Granulated sugar: Makes the bread tender, and provides sufficient sweetness to steadiness the tartness of the cranberries. There’s a further tablespoon of sugar that we sprinkle on prime of the uncooked loaf as a result of cranberries are so tart, however you possibly can both skip that or add it proper to the bread in the event you favor.
- Buttermilk: Provides moisture, taste, and tenderness. If you happen to’re out of buttermilk, it is easy to exchange 1 cup of it with 1/2 cup bitter cream and 1/2 cup milk, and even 1 cup plain complete milk yogurt.
- Butter: Provides moisture and taste. Beating the butter with the sugar after which the eggs additionally lightens the bread by whipping air into it.
- Eggs: Give the bread construction and assist it rise.
- Cranberries: The star of the present, recent tart cranberries present a lot of taste and texture. Most baggage of cranberries have 12 ounces of berries, however this recipe solely requires 10. This lets you choose solely the most effective berries. You should definitely minimize them in half earlier than including them to the batter.
The way to make gluten free cranberry bread
Put together dry components; mix moist and dry
- Whisk collectively the dry components (gluten free flour mix, xanthan gum, baking powder, baking soda, salt) in a small bowl
- Toss the halved cranberries with a little bit of the dry components
- Utilizing a handheld or stand mixer with the paddle attachment, beat the butter and 1 cup of sugar
- Beat within the eggs till clean
- Add the dry components in 2 elements, alternating with the buttermilk in between, and beating simply to mix after every addition
- The batter shall be clean and fairly thick
Add the cranberries, switch to the pan and bake
- Add the halved cranberries tossed with dry components to the ready uncooked batter
- Combine till the cranberries are evenly distributed all through
- Switch the batter to a greased and lined loaf pan, and unfold it into a good layer; it’s going to largely or fully fill the loaf pan
- Rating the batter down the middle about 1/4-inch deep with a knife or offset spatula
- Sprinkle the ultimate tablespoon of granulated sugar evenly excessive
- Bake at 350°F for about 1 hour; let cool, then slice and serve
Recipe ideas and tips
Slice the cranberries in half
Simply make sure to use a pointy knife to slice every of the cranberries in half earlier than folding them into the batter. It helps to maintain them from clumping throughout baking.
Toss the cranberries in a number of the dry components
Toss about 1 tablespoon of the whisked dry components with the halved cranberries. This may assist maintain them from clumping within the batter and can assist keep away from moist pockets of fast bread.
Use solely the firmest cranberries
Cranberries normally are available 12 ounce baggage, and this recipe requires 10 ounces. In each bag of recent cranberries, some are usually not very recent. The recent cranberries aren’t wrinkled or bruised, and so they’re very agency. Discard the bruised and fewer recent berries.
Do not defrost frozen cranberries absolutely
As quickly as cranberries develop into accessible, I normally purchase 6 or 8 baggage of them as a result of I bake with all of them season and make tons of cranberry sauce for the vacations. I retailer 2 baggage within the fridge, and put the remainder within the freezer. In case your cranberries are frozen first, you will have to allow them to defrost partially so you possibly can slice them in half, however do not allow them to defrost all the best way.
If they have been frozen and absolutely defrosted, they have a tendency to get too mushy and do not maintain their form lengthy sufficient throughout baking. They’re additionally extra prone to bleed shade within the uncooked loaf batter.
Taste variations
To make it right into a cranberry-orange fast bread, add the zest of 1 small orange to the batter. You would not have to alter anything.
For much more orange taste, squeeze the juice out of that orange, too, and use it to exchange an equal quantity of the buttermilk within the recipe. One navel orange normally has about 1/4 cup to 1/3 cup juice. Scale back the quantity of buttermilk by the identical quantity because the juice. The batter might look a bit curdled, however it’s going to bake fantastically.
For a vivid lemon taste, change 1 tablespoon of buttermilk with 1 tablespoon of freshly-squeezed lemon juice. You too can add as much as 1 tablespoon of lemon zest.
Strive including as much as 1/2 cup of chopped walnuts or pecans to the bread for some texture. Do not cut back the quantity of cranberries.
Storage directions
Though the batter for this cranberry bread is thick, the bread is basically moist and tender. It would not dry out shortly in any respect. Wrap it tightly in plastic wrap, and it’ll keep recent on the counter at room temperature for as much as 2 days. It’ll keep more energizing if it isn’t sliced, however slices could be wrapped individually and saved that approach, too.
Freezing
For longer storage, both as a complete loaf or particular person slices, wrap tightly in freezer-safe wrap and freeze for as much as 2 months. Defrost at room temperature. Particular person slices can be microwaved for 20 seconds at lowered energy to hurry up the method.
Standard ingredient substitution options
Dairy free
To make this recipe with out dairy, you will want to exchange the butter and the buttermilk. For the butter, strive vegan butter in block kind, like Soften or Miyoko’s Creamy model. Keep in mind that you want one thing that may be crushed till creamy with the sugar, so do not use something that is available in a bath, which is generally oil and will not whip. For buttermilk, strive half nondairy plain yogurt and half unsweetened almond milk each by quantity.
Egg free
There are two eggs on this recipe. If it is advisable make the recipe with out eggs, strive changing every of them with one “flax egg” or one “chia egg.” I’ve made a chia egg by mixing 1 tablespoon floor white chia seeds with 1 tablespoon lukewarm water and permitting it to gel.
Cranberries
If you would like to exchange the cranberries on this bread, you possibly can strive blueberries, however they’re much less agency and it could not work. You are in all probability higher off attempting our recipe for gluten free blueberry bread as an alternative, which has similarities however not precisely the identical.
FAQs
I have never tried making muffins with this batter, but it surely’s the best consistency to make very nice muffins and I believe it might work properly. Fill the muffin wells stuffed with batter, and bake at 375°F for five minutes, then decrease the oven temperature to 350°F till absolutely baked (at the least one other quarter-hour). A toothpick ought to come out clear.
No, for this bread you do want to make use of recent cranberries as a result of we’re counting on the moisture that they launch after they bake. For a fast bread that you could make with dried items of fruit, strive changing the chocolate chips on this gluten free chocolate chip bread with dried cranberries.
No, applesauce will not present the construction and binding of eggs. To interchange the eggs, strive 2 “chia eggs” or “flax eggs” of their place.
Sure! A typical 9×5-inch loaf pan holds about 8 cups of batter. You’ll be able to divide that batter into as many mini loaf pans as you possibly can fill stuffed with batter, then rating the middle and bake at 350°F till performed. Relying on the dimensions of your mini loaf pans, they need to take about half-hour complete to bake all through.
Sure! I typically freeze recent cranberries once I purchase them. Defrost the berries solely sufficient to can help you slice them in half, after which add them to the batter. If you happen to purchase them recent and know you will be making this recipe, strive slicing 10 ounces of recent cranberries in half first and storing them in a freezer-safe bag that approach. Do not defrost earlier than utilizing them within the recipe.
Despite the fact that it is easy to seek out and well-priced, I am afraid that is not considered one of my advisable blends, and it tends to be gritty and never correctly balanced. My favourite blends are Higher Batter authentic gluten free flour, Nicole’s Finest multipurpose gluten free flour, and Cup4Cup (though they’ve modified the formulation of that mix and it is sadly not pretty much as good). You too can make an equal of Higher Batter utilizing my “mock Higher Batter” mix.
Gluten Free Cranberry Bread
This gluten free cranberry bread has a moist and tender crumb, is studded with tart cranberries, and is simply candy sufficient.
Yield: 10 slices cranberry bread
Forestall your display from going darkish
Components
- 6 tablespoons (84 g) unsalted butter at room temperature
- 1 cup (200 g) granulated sugar plus 1 tablespoon
- 2 (100 g (weighed out of shell)) eggs at room temperature, crushed
- 2 ½ cups (350 g) all objective gluten free flour mix (I used Nicole's Finest; please click on through for acceptable mix data)
- 1 teaspoon xanthan gum (omit in case your mix, like Higher Batter or Cup4Cup, already accommodates it)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 10 ounces recent cranberries halved
- 1 cup (8 fluid ounces) buttermilk at room temperature (See Recipe Notes)
Directions
-
Preheat your oven to 350°F. Grease and line a regular 9 x 5-inch loaf pan and set it apart.
-
Within the bowl of a stand mixer fitted with the paddle attachment, or a big bowl with a handheld mixer, place the butter and 1 cup of sugar. Beat on medium-high velocity till mild and fluffy.
-
Add the eggs and beat on medium velocity till clean.
-
In a separate, medium-size bowl, place the flour mix, xanthan gum, baking powder, baking soda and salt, and whisk to mix properly.
-
Place the cranberry halves in a separate, small bowl. Add about one tablespoon of the dry components to the cranberries, and toss to coat. Set the cranberries apart.
-
To the bowl with the butter and sugar combination, add the dry components in two elements, alternating with the buttermilk, beating after every addition. You should definitely start and finish with the dry components. The combination shall be thick however clean.
-
Add the cranberries and reserved dry components, and blend gently into the batter till evenly distributed all through.
-
Scrape the batter into the ready pan, and clean the highest. It'll most or fully fill the pan, relying on the precise depth of your loaf pan.
-
Clean the highest with a moist spatula, rating down the middle of the uncooked loaf about 1/4-inch deep with a knife or offset spatula. Sprinkle the highest with the remaining tablespoon of sugar.
-
Place the pan within the middle of the preheated oven and bake, rotating as soon as, till golden brown on prime and a toothpick inserted within the middle comes out clear (about 1 hour).
-
Take away from the oven and permit to chill within the pan for 20 minutes earlier than transferring to a wire rack to chill fully.
-
Slice and serve.
Notes
The buttermilk could be changed by 1/2 cup (4 fluid ounces) milk and 1/2 cup bitter cream (120 g) or 1 cup (227 g) plain complete milk yogurt.
Vitamin info is an estimate primarily based on a full loaf divided into 10 equal slices.
Vitamin
Serving: 1slice | Energy: 304kcal | Carbohydrates: 52g | Protein: 3g | Fats: 9g | Saturated Fats: 5g | Polyunsaturated Fats: 0.5g | Monounsaturated Fats: 2g | Trans Fats: 0.3g | Ldl cholesterol: 53mg | Sodium: 338mg | Potassium: 71mg | Fiber: 3g | Sugar: 22g | Vitamin A: 314IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 0.3mg
Gluten Free Cranberry Bread
This gluten free cranberry bread has a moist and tender crumb, is studded with tart cranberries, and is simply candy sufficient.
Yield: 10 slices cranberry bread
Forestall your display from going darkish
Components
- 6 tablespoons (84 g) unsalted butter at room temperature
- 1 cup (200 g) granulated sugar plus 1 tablespoon
- 2 (100 g (weighed out of shell)) eggs at room temperature, crushed
- 2 ½ cups (350 g) all objective gluten free flour mix (I used Nicole's Finest; please click on through for acceptable mix data)
- 1 teaspoon xanthan gum (omit in case your mix, like Higher Batter or Cup4Cup, already accommodates it)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 10 ounces recent cranberries halved
- 1 cup (8 fluid ounces) buttermilk at room temperature (See Recipe Notes)
Directions
-
Preheat your oven to 350°F. Grease and line a regular 9 x 5-inch loaf pan and set it apart.
-
Within the bowl of a stand mixer fitted with the paddle attachment, or a big bowl with a handheld mixer, place the butter and 1 cup of sugar. Beat on medium-high velocity till mild and fluffy.
-
Add the eggs and beat on medium velocity till clean.
-
In a separate, medium-size bowl, place the flour mix, xanthan gum, baking powder, baking soda and salt, and whisk to mix properly.
-
Place the cranberry halves in a separate, small bowl. Add about one tablespoon of the dry components to the cranberries, and toss to coat. Set the cranberries apart.
-
To the bowl with the butter and sugar combination, add the dry components in two elements, alternating with the buttermilk, beating after every addition. You should definitely start and finish with the dry components. The combination shall be thick however clean.
-
Add the cranberries and reserved dry components, and blend gently into the batter till evenly distributed all through.
-
Scrape the batter into the ready pan, and clean the highest. It'll most or fully fill the pan, relying on the precise depth of your loaf pan.
-
Clean the highest with a moist spatula, rating down the middle of the uncooked loaf about 1/4-inch deep with a knife or offset spatula. Sprinkle the highest with the remaining tablespoon of sugar.
-
Place the pan within the middle of the preheated oven and bake, rotating as soon as, till golden brown on prime and a toothpick inserted within the middle comes out clear (about 1 hour).
-
Take away from the oven and permit to chill within the pan for 20 minutes earlier than transferring to a wire rack to chill fully.
-
Slice and serve.
Notes
The buttermilk could be changed by 1/2 cup (4 fluid ounces) milk and 1/2 cup bitter cream (120 g) or 1 cup (227 g) plain complete milk yogurt.
Vitamin info is an estimate primarily based on a full loaf divided into 10 equal slices.
Vitamin
Serving: 1slice | Energy: 304kcal | Carbohydrates: 52g | Protein: 3g | Fats: 9g | Saturated Fats: 5g | Polyunsaturated Fats: 0.5g | Monounsaturated Fats: 2g | Trans Fats: 0.3g | Ldl cholesterol: 53mg | Sodium: 338mg | Potassium: 71mg | Fiber: 3g | Sugar: 22g | Vitamin A: 314IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 0.3mg
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Hello, I’m Nicole. I create gluten free recipes that basically work and style pretty much as good as you bear in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t adequate to justify the worth. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t adequate! Come go to my bio!
