Gluten-Free Cranberry Walnut Bread
Infused with the warm spices of cinnamon and the zesty brightness of orange, this Gluten-Free Cranberry Walnut Bread is a delightful treat for any time of day. Packed with juicy fresh cranberries and crunchy walnuts, this moist and tender loaf is naturally sweetened with applesauce, making it both flavorful and wholesome. Perfect for those following a gluten-free diet, this bread uses a blend of gluten-free all-purpose flour and xanthan gum to achieve the perfect texture. Whether enjoyed as a breakfast option, an afternoon snack, or a holiday-inspired dessert, this bread delivers a balance of tart, nutty, and sweet flavors in every bite. Easy to prepare in just 20 minutes of prep time and baked to perfection in under an hour, this recipe is destined to become a new favorite.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
In a large bowl, beat the eggs lightly. Add in the granulated sugar, unsweetened applesauce, and vanilla extract. Stir until well combined.
Step 4
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Avoid over-mixing.
Step 5
Fold in the fresh cranberries, chopped walnuts, and orange zest gently until they are evenly distributed throughout the batter.
Step 6
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Step 7
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.
Step 8
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.
Step 9
Slice the bread and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (1187.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2870.7 |
| Total Fat 95.9g | 0% |
| Saturated Fat 12.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 558mg | 0% |
| Sodium 2725.3mg | 0% |
| Total Carbohydrate 489.2g | 0% |
| Dietary Fiber 27.3g | 0% |
| Total Sugars 237.9g | |
| Protein 45.8g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 248.5mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 1088.5mg | 0% |
Source of Calories