Gluten Free Cranberry Fruit Nut Bread
Discover the perfect balance of sweet and tangy flavors with this Gluten-Free Cranberry Fruit Nut Bread! This wholesome recipe combines juicy cranberries, crunchy walnuts or pecans, and an optional hint of orange zest to create a delightfully moist and aromatic quick bread. Made with a gluten-free all-purpose flour blend, coconut sugar, and unsweetened applesauce, this loaf is not only gluten-free but also refined sugar-free, making it a healthier yet indulgent treat. Ideal for breakfast, snacking, or a festive holiday spread, this bread is easy to prepare in just 15 minutes of prep time and bakes to perfection in under an hour. Whether you're gluten-intolerant or simply looking for a delicious baked good, this warm and flavorful loaf is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.75 cups Coconut sugar (or brown sugar)
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 0.75 cups Unsweetened almond milk (or any milk alternative)
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh or frozen cranberries
- 0.75 cups Chopped walnuts or pecans
- 1 teaspoons Optional: Orange zest
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, whisk together the coconut sugar, eggs, applesauce, almond milk, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix, as this can result in a tough bread.
Fold in the cranberries, chopped nuts, and optional orange zest, ensuring they're evenly distributed in the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the bread once it is fully cooled. Store leftovers in an airtight container at room temperature for up to 3 days, or in the freezer for longer storage.
Nutrition Facts
Calories |
2527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 458.9 g | 167% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 205.9 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 580 mg | 45% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1456 mg | 31% | |
*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.
