This easy recipe for Gluten Free Cranberry Bread makes a tasty quick bread packed with fresh cranberries and walnuts and topped with cinnamon streusel.
Preheat oven to 350 degrees. Grease and flour a 9"x5" loaf pan.
In a small bowl, whisk together ½ 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 ¼ cup 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.
Slice and enjoy!
Notes
Generously grease and flour the loaf pan. Doing this will prevent the bread from sticking to the pan.
I used fresh cranberries in this bread. If using frozen cranberries do not thaw them. 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.