Gluten Free White Chocolate Cranberry Bread Recipe
Sweet and simple, this gluten-free White Chocolate Cranberry Bread recipe pops with tart cranberries. It's the perfect sweet bread for holiday baking!
Servings: 10 -12 slices
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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
Calories: 297kcal
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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