This cranberry bread is a simple quick bread packed with cranberries and nuts and topped with cinnamon streusel. It’s a perfect breakfast treat, afternoon snack, or after dinner dessert.
The arrival of the holiday season always puts me in the mood to bake something sweet. Whether it’s making long time favorites like crinkle cookies and toffee bars, or new favorites like meltaway cookies and pumpkin bars, I love to be in the kitchen baking up a storm.
This gluten free cranberry bread is a new recipe in my collection, but it’s sure to have a place in my holiday baking for years to come. The bread is tender, sweet, and filled with cranberries and nuts. Share it with family and friends and they’ll be asking for the recipe.
Did I mention this bread is a quick bread? As you probably know, a quick bread doesn’t require the use of temperamental yeast and you don’t have to wait for dough to rise. In my book, these are both great reasons to do some quick bread baking.
If you’re a fan of quick breads, like I am, I know you’ll enjoy this flavorful cranberry bread. If cranberries aren’t your thing, try my recipes for pumpkin bread, banana bread, or lemon blueberry bread. You can’t have too many delicious quick bread recipes on hand.
(This post contains affiliate links. Read my disclosure policy here.)How to Make Gluten Free Cranberry Bread
Preheat your oven to 350 degrees and grease and flour a 9″x5″ loaf pan. If you’re making this bread for someone with Celiac disease, be sure to use gluten free flour when preparing the pan.
In a small bowl, whisk together 1/2 cup sugar, walnuts, and cinnamon. Set aside (photo 1).
Whisk together the remaining sugar, 2 cups gluten free flour blend, baking powder, and salt in a large mixing bowl (photo 2).
In a separate bowl, lightly whisk the egg. Add the milk and oil and whisk until combined (photo 3).
Add the egg mixture to the flour mixture and stir until just combined (photo 4). Stir in the cranberries (photo 5).
Transfer half of the batter to the prepared pan and use a rubber spatula to smooth into an even layer. Sprinkle half of the walnut mixture on top of the batter.
Pour the remaining batter on top of the walnut mixture.
Add the melted butter and 1/4 gluten free flour blend to the remaining walnut mixture and stir together. The mixture will be crumbly.
Sprinkle the crumbs over the top of the batter in the pan.
Bake for 60 minutes or until a wooden pick inserted in the middle comes out clean.
Allow the bread to cool completely in the pan, on a wire rack, before serving.
Slice and enjoy!
Baker’s Tips
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- I used fresh cranberries in this bread. If using frozen cranberries do not thaw. It might be easier to chop frozen cranberries in a food processor.
- Allow the bread to cool completely in the pan before serving. Slice the bread in the pan and then remove the slices one at a time. If you invert the pan to remove the entire loaf at once, you risk losing some of the crumb topping.
Are you looking for a sweet treat to add to your holiday recipe collection? You have to try this cranberry bread . It’s perfect for sharing with friends and family, but you may want to keep it all to yourself. Happy Baking!
More Gluten Free Desserts
- Gluten Free Pumpkin Cookies
- Gluten Free Spice Cake
- Festive Holiday Gluten Free Almond Puff
- Gluten Free Apple Dessert
- Gluten Free Blondies
Find more quick bread recipes in the Recipe Index.
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This Gluten Free Cranberry Bread is a simple quick bread packed with cranberries and nuts and topped with cinnamon streusel.
- 1 1/2 cups granulated sugar, divided
- 2/3 cup walnuts, finely chopped
- 2 teaspoons ground cinnamon
- 2 1/4 cups gluten free flour blend, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 cup fresh cranberries, roughly chopped
- 2 tablespoons unsalted butter, melted
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Preheat oven to 350 degrees. Grease and flour a 9"x5" loaf pan.
-
In a small bowl, whisk together 1/2 cup sugar, walnuts, and cinnamon. Set aside.
-
Whisk together the remaining sugar, 2 cups gluten free flour blend, baking powder, and salt in a large mixing bowl.
-
In a separate bowl, lightly whisk the egg. Add the milk and oil and whisk until combined.
-
Add the egg mixture to the flour mixture and stir until just combined. Stir in the cranberries.
-
Transfer half of the batter to the prepared pan and use a rubber spatula to smooth into an even layer. Sprinkle half of the walnut mixture on top of the batter. Transfer the remaining batter on top of the walnut mixture.
-
Add the melted butter and 1/4 gluten free flour blend to the remaining walnut mixture and stir together. The mixture will be crumbly.
-
Sprinkle the crumbs on top of the batter in the pan.
-
Bake for 60 minutes or until a wooden pick inserted in the middle comes out clean.
-
Allow the bread to cool completely in the pan, on a wire rack, before serving.
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Slice and enjoy!
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- I used fresh cranberries in this bread. If using frozen cranberries do not thaw. It might be easier to chop frozen cranberries in a food processor.
- Allow the bread to cool completely in the pan before serving. Slice the bread in the pan and then remove the slices one at a time. If you invert the pan to remove the entire loaf at once, you risk losing some of the crumb topping.
Recipe adapted from Creative Homemaking.
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