Sweet and simple, this gluten free White Chocolate Cranberry Bread recipe pops with tart cranberries. It’s the perfect sweet bread for holiday baking!
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Gluten Free White Chocolate Cranberry Bread
Fresh cranberries are at their peak this time of year so grab them while you still can! This simple quick bread is based on the White Chocolate Cranberry Muffins I shared in the fall.
What You Need To Know About This Cranberry Bread Recipe:
While there is orange juice in the bread, it doesn’t give an orange flavor. The acid in the orange juice works with the baking soda and makes this loaf nice and tender.
Try my Gluten Free Cranberry Orange Bundt Cake or the Cranberry Orange Bread (linked at the end of this post) if you’re looking for that classic cranberry orange flavor combination.
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Key Ingredients for White Chocolate Cranberry Bread
- Gluten Free Flour – I use my Nightshade-Free Gluten Free Flour Blend in this recipe with great results. If you use a flour blend with xanthan gum already included, omit what I called for in the recipe.
- Fresh Cranberries – I prefer fresh over frozen because frozen takes longer to bake. You could use dried cranberries in a pinch too.
- White Chocolate Chips – Use your favorite (gluten free) white chocolate chips. For dairy free, use dairy free white chocolate chips.
- Milk – Use regular milk or for dairy-free, use unsweetened coconut milk beverage.
- Oil – I bake with avocado oil but canola oil or vegetable oil can be used instead.
Equipment Needed to Make Homemade Quick Breads
- Loaf Pan – I use a 9 x 5 inch loaf pan in this recipe.
- Mixing Bowls – I use two bowls. One for wet ingredients and one for dry ingredients.
- Basic Tools – wooden spoon, whisk, and a spatula.
- Measuring Tools – Measuring cups for wet and dry ingredients. I recommend this Digital Kitchen Scale if you’re measuring by weight.
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How to Make Gluten Free Cranberry Bread
Step 1. Preheat oven to 350 degrees. Spray a 9×5 inch loaf pan with non-stick spray and line with parchment paper.
Step 2. In a large bowl, whisk together the gluten free flour, xanthan gum, sugar, baking powder, baking soda, and salt. Stir in the cranberries and white chocolate chips to coat.
Step 3. In a separate medium bowl, whisk together the eggs, milk, orange juice, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until completely incorporated.
Step 4. Transfer the batter to the prepared baking pan and bake on the center rack at 350 degrees for 50-65 minutes or until a cake tester comes out clean. (see notes about baking with frozen cranberries)
Step 5. Once done, cool the bread in the pan on a wire rack for 25 minutes. Then remove the loaf from the pan, discard the parchment paper, and cool completely on a wire rack before slicing.
Tips for Making Gluten-Free Quick Breads
- Let the bread cool completely before slicing. If you slice it while it’s still warm, it will crumble. The bread needs that cooling time to firm up.
- Don’t over-measure your flour. Too much flour will make your bread dense and dry. Get my free guide to measuring flour here.
- If you can, use fresh cranberries instead of frozen ones. Frozen cranberries will increase the baking time significantly.
- Use room temperature ingredients. Your eggs, milk, and orange juice should be at room temperature. It will help the bread rise better and bake evenly.
Other Cranberry Recipes To Try
- Gluten Free Cranberry Orange Bread
- Slow Cooker Cranberry Sauce
- Gluten-Free Cranberry Upside-Down Cake
- Cranberry Orange Moscow Mule
- Gluten-Free Banana Cranberry Bread
- Sugared Cranberries
- Cranberry Orange Sangria
- Classic Cranberry Bread – recipe in The Gluten-Free Quick Breads Cookbook
- Cranberry Swirl Bread – recipe in The Gluten-Free Quick Breads Cookbook (linked above)
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Gluten Free White Chocolate Cranberry Bread Recipe
Ingredients
- 2 cups gluten free flour blend see notes
- 1 teaspoon xanthan gum omit if your blend contains it
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup fresh cranberries roughly chopped
- 1 cup white chocolate chips
- 2 large eggs room temperature
- 1/2 cup milk see notes
- 1/2 cup pulp-free orange juice not from concentrate
- 1/3 cup avocado oil canola or vegetable oil can be subbed
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick spray and line with parchment paper.
- In a large bowl, whisk together the gluten free flour, xanthan gum, sugar, baking powder, baking soda, and salt. Stir in the cranberries and white chocolate chips to coat.
- In a separate medium bowl, whisk together the eggs, milk, orange juice, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until completely incorporated.
- Transfer the batter to the prepared baking pan and bake on the center rack at 350 degrees for 50-65 minutes or until a cake tester comes out clean. (see notes about baking with frozen cranberries)
- Once done, cool the bread in the pan on a wire rack for 25 minutes. Then remove the loaf from the pan, discard the parchment paper, and cool completely on a wire rack before slicing.
Notes
- I used my Nightshade Free Gluten-Free Flour Blend in this recipe. If you use a flour blend that contains xanthan gum, omit the amount called for in the recipe.
- For dairy-free cranberry bread, use unsweetened coconut milk beverage in place of the milk and use dairy-free white chocolate chips.
- Frozen cranberries can be used in place of the fresh cranberries but will add a considerable amount of baking time. Cover with foil towards the end if the loaf starts to brown too much.
- Store wrapped tightly in plastic wrap at room temperature for up to 3 days.
- To freeze, tightly wrap the whole loaf, sliced or unsliced, in plastic wrap, and place in a freezer-safe bag. Freeze for up to 3 months.
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Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
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