Gluten Free Cranberry Walnut Bread Recipe
December 22, 2009 { }
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This recipe for gluten free, sugar free cranberry walnut bread is probably too late to give as gifts, but there’s enough time to make a loaf or two for Christmas if you choose. Sometimes readers e-mail asking for specific recipes. A recent request for cranberry bread tugged at my heart strings, as the author has recently transitioned to a gluten free diet but still wanted to bake her traditional loaf for the holidays.
Naturally, I wanted to help. Though newly married, Joe and I have started some of our own traditions. They bring a sense of togetherness, peace, and comfort to our lives.
Made from buckwheat and quinoa, this moist and tender treat is better than the holiday breads I remember from the days before being gluten free. There’s no need for xanthan gum because the flours hold together on their own. It would be decadent served with whipped cream cheese, warm applesauce, or freshly whipped cream.
What holiday traditions are near and dear to your heart?
Cranberry Walnut Bread
makes (1) 8 x 4 loaf1 cup fresh cranberries, divided
1/2 cup agave
2 tablespoons yacon syrup
1 teaspoon orange zest
1 teaspoon organic vanilla
1/2 cup organic buckwheat flour
1/2 cup organic quinoa flour
1/2 cup arrowroot flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon cloves
1 free-range, omega 3 egg, lightly beaten
1/4 cup light sour cream
2 tablespoons applesauce
1/4 cup unsalted butter, melted
1 cup chopped walnutsPreheat oven to 350 degrees F. Prepare an 8×4 loaf pan with cooking spray.
Place half of cranberries, agave, yacon syrup, orange zest, and vanilla in a medium saucepan. Bring to a boil then reduce to a simmer for about 5 minutes, until cranberries are soft. Put remaining cranberries in a large bowl. Pour contents of saucepan into bowl with cranberries. Set aside.
Place buckwheat, quinoa, arrowroot, baking soda, cinnamon, and cloves into the bowl of your stand mixer. Whisk until the ingredients are thoroughly combined. In a separate bowl, combine egg, sour cream, applesauce, and melted butter. Fit your mixer with the paddle attachment. Add egg mix to flour and mix on stir until the flour has large mealy chunks. Strain liquid from cranberries, reserving liquid. Add liquid to flour mix, with mixer on stir until just combined. Do not over-mix. Dump cranberries and walnuts on top of batter and fold them in.
Turn batter into prepared loaf pan. Bake for 25 – 30 minutes or until a toothpick tests clean. Let cool on a wire rack for 10 minutes in pan. Remove bread from pan and then let cool completely before slicing. Serve with whipped cream cheese, freshly whipped cream, or warm applesauce.
Enjoy!
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Tags: cranberry bread > cranberry nut bread > gluten free quick bread > gluten-free > holiday recipe > quick bread recipe > sugar-free
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16 Responses to “Gluten Free Cranberry Walnut Bread Recipe”
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About Amy Green
Nearly 6 years of living free of refined sugars and gluten has stopped my food cravings enabled me to maintain a 60+ pound weight loss. Today I live with enormous freedom. Join me as I create healthier food that's SS&GF and delicious. I hope to help you do the same. Read more about my story here.
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All photos and text (unless otherwise noted) on Simply Sugar & Gluten-Free are my own creations - and my intellectual property, all rights reserved. Please do not publish my work without my consent. Of course, you can use my work as inspiration to build upon (what a gift it would be to inspire others!) and in that case a link back would be appreciated. Copyright 2009, all rights reserved.
December 23rd, 2009 @ 7:28 am
What a beautiful picture! The recipe sounds perfect! I love all the walnuts in it. I’m thinking, “Surely I can make this today.” Better yet, I’m going to let it nearly stand alone on New Year’s. It looks like it can hold it’s own beautifully. Merry Christmas, Amy, to you and your family.
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December 23rd, 2009 @ 7:53 am
Sounds delicious – especially with the choice of flours. What does yacon syrup taste like? I have never had it!
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Amy Reply:
December 23rd, 2009 at 9:37 am
@Alta, Yacon syrup is low glycemic – supposedly lower than agave. It’s not good as a general substitute because it has a distinct flavor – earthy, rich. The best way I can describe it is that it has the concentrated flavor of sweet potatoes. Using it with spices and other rich flavors works well. It’s also supposed to be full of antioxidents.
I get mine from iHerb.com. They have the best price and a great quality. There’s a code in my sidebar for $5 off your first order.
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Alta Reply:
December 23rd, 2009 at 11:27 am
@Amy, Well the way you’ve described it sounds awesome! Might just have to get me some!
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December 23rd, 2009 @ 8:00 am
that looks perfect. thanks so much for sharing!
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December 23rd, 2009 @ 8:16 am
Lovely and perfect for Christmas morning!
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December 23rd, 2009 @ 9:27 am
That is such a beautiful loaf of bread, Amy! I know your reader who made the request will really appreciate it, and others will, too.
I like the idea of creating your own holiday traditions. That’s something we’ve had “issues” with forever. Some families are more set on certain days and times than others. Heading to Key West on Christmas night certainly helps mitigate those issues.
LOL
Have a very merry Christmas!
Shirley
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December 23rd, 2009 @ 9:35 am
Such a fabulous bread! I know the reader will love it (as will many more!) You two have a fabulous Christmas – enjoy your new traditions and have the best day you can =D.
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December 23rd, 2009 @ 12:13 pm
There’s nothing like cranberry and walnut in quick bread or muffins. I just made some gluten free cranberry ginger muffins (http://iamglutenfree.blogspot.com/2009/12/cranberry-ginger-muffins-gluten-free.html) and posted about it recently. I love your use of alternative sweeteners and am going to give them a try. Thanks for the yacon syrup tip – I’m going to go right now and order it!
~Ellen
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Amy Reply:
December 23rd, 2009 at 12:16 pm
@Ellen Allard, Let me know what you think about it. I love it.
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December 23rd, 2009 @ 12:18 pm
I am so happy that I found your blog! This looks so wonderful and it is important for people to have such tasty sugar free and gluten free options. Can’t wait to see more recipes!
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Amy Reply:
December 23rd, 2009 at 12:59 pm
@Stacy, Thanks, Stacy! I’m glad that you found me too!
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December 23rd, 2009 @ 12:32 pm
It sounds wonderful. I love the ingredients you’re using.
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December 23rd, 2009 @ 1:51 pm
Yacon syrup is a new one to me. This bread sounds delicious and perfect for Christmas. One of our traditions is cinnamon rolls Christmas morning. Have a wonderful Christmas Amy!
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December 23rd, 2009 @ 5:13 pm
Wow, absolutely gorgeous!!
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December 24th, 2009 @ 6:59 am
Oh this bread looks GREAT!
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