Best 4 Gluten Free Cranberry Walnut Bread Recipes
If you're looking for a delicious and gluten-free way to enjoy the flavors of fall, look no further than cranberry walnut bread. Soft, moist, and packed with tart cranberries and crunchy walnuts, this bread is perfect for breakfast, brunch, or a snack. Whether you're a seasoned baker or new to the kitchen, this guide will help you find the best recipe for your gluten-free cranberry walnut bread adventure.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN FREE CRANBERRY WALNUT BREAD
One of my Thanksgiving favorites - gluten free, dairy free cranberry nut bread. http://www.elanaspantry.com/breads/cranberry-walnut-bread/
Provided by Elanas Pantry
Categories Breads
Time 1h5m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl combine coconut flour, salt and baking soda.
- In a large bowl blend eggs, grapeseed oil, agave and vanilla.
- Blend dry ingredients into wet, then fold in cranberries and walnuts.
- Pour batter into a greased loaf pan.
- Bake at 350° for 50 minutes.
- Cool and serve.
GLUTEN-FREE CRANBERRY BREAD
This bread is best when made with "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" (Recipe #189120) but any all-purpose gluten-free flour mix that uses mostly rice flour can be used as long as it contains xanthan or guar gum. Eat it warm, or toast individual slices and serve with butter.
Provided by Whats Cooking
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Grease a large loaf pan.
- Beat eggs and sugar with electric beater or mixer. Add butter or margarine, milk or milk substitute, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices and flour. Mix until combined.
- Gently fold in chopped cranberries. Pour into loaf pan and smooth the top of the loaf with a rubber spatula. Bake for 1 hour.
- Allow to cool slightly in loaf pan before inverting onto cooling rack.
Nutrition Facts : Calories 170.2, Fat 8.9, SaturatedFat 5.4, Cholesterol 57, Sodium 273.7, Carbohydrate 21.8, Fiber 0.7, Sugar 19.6, Protein 1.6
GLUTEN FREE CRANBERRY-GINGER-NUT BREAD
A warm slice of cranberry gluten-free bread? Don't mind if we do! Betty Crocker™ Gluten Free Cinnamon Muffin Mix transforms into a delectable quick bread in this easy gluten-free cranberry nut bread recipe. Add cranberries, chopped walnuts and ground ginger to this loaf for a simple and delicious addition to your breakfast or brunch. Can you already smell it baking?
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h25m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9x5x3-inch loaf pan with cooking parchment paper; spray bottom and sides with gluten-free cooking spray. Set aside.
- In medium bowl, stir muffin mix, water, oil, eggs and ginger until blended. Stir in cranberries and walnuts until just combined. Pour batter into loaf pan.
- Bake 55 to 65 minutes or until golden brown and toothpick inserted in center comes out clean. Cool loaf in pan 10 minutes; use parchment to remove loaf from pan and transfer to cooling rack. Cool completely, about 2 hours. Wrap tightly, and store at room temperature.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 20 g, TransFat 0 g
GLUTEN-FREE CRANBERRY WALNUT MUFFINS
A delicious gluten-free muffin filled with dried cranberries, cinnamon, crunchy walnuts, and fragrant vanilla.
Provided by amdolinar
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
- Place milk and vinegar in a small bowl; stir and set soured milk aside.
- Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
- Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
- Spoon batter into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 33.8 g, Cholesterol 45.9 mg, Fat 9.9 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 443.9 mg, Sugar 13.5 g
Tips:
- Use almond flour and coconut flour as the base for a gluten-free and grain-free bread.
- Add cranberries and walnuts for a festive and nutty flavor.
- Sweeten the bread with honey or maple syrup for a natural sweetness.
- Use eggs and coconut oil to bind the ingredients together and create a moist texture.
- Bake the bread at a moderate temperature to prevent it from drying out.
Conclusion:
This gluten-free cranberry walnut bread is a delicious and festive treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its moist texture, sweet flavor, and nutty crunch, this bread is sure to be a hit. So next time you are looking for a gluten-free bread recipe, give this one a try. You won't be disappointed!
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