Gluten-Free Cranberry Walnut Bread
Bursting with vibrant flavors and wholesome ingredients, this Gluten-Free Cranberry Walnut Bread is the ultimate treat for those seeking a delicious and allergen-friendly baked good. Packed with juicy fresh cranberries, crunchy walnuts, and a refreshing hint of orange zest, every slice boasts a perfect balance of sweet and tangy flavors. Made with gluten-free all-purpose flour and enhanced with xanthan gum for flawless texture, this bread is delightfully moist thanks to unsweetened applesauce, while ground cinnamon adds a warm, aromatic touch. It's easy to prepare in just 20 minutes and bakes to perfection in under an hour, making it a fantastic option for holiday gatherings, midweek snacking, or even as a thoughtful gift. Whether enjoyed fresh or stored for a few days, this satisfying loaf embodies the best of fall and winter flavors in a gluten-free format.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Xanthan gum
- 1 teaspoon Ground cinnamon
- 3 large Eggs
- 1 cup Granulated sugar
- 1 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 cup Fresh cranberries
- 1 cup Chopped walnuts
- 1 tablespoon Orange zest
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with non-stick spray or line it with parchment paper.
In a medium bowl, combine gluten-free all-purpose flour, baking powder, baking soda, salt, xanthan gum, and ground cinnamon. Whisk together to ensure they are evenly mixed.
In a large bowl, beat the eggs lightly. Add in the granulated sugar, unsweetened applesauce, and vanilla extract. Stir until well combined.
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Avoid over-mixing.
Fold in the fresh cranberries, chopped walnuts, and orange zest gently until they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick or cake tester inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.
Slice the bread and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2725 mg | 118% | |
| Total Carbohydrate | 489.2 g | 178% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 237.9 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 248 mg | 19% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
