Hands down, THE BEST gluten-free cranberry nut bread recipe! It is incredibly moist with chunks of nuts and bursts of cranberry zing in a sweet orange flavored bread loaf.
I hope my photos do justice to this cranberry nut quick bread because it is beyond outstanding! I mean truly, major shout out to the heavens how mouthwatering delicious this gluten-free cranberry nut bread is! It is tried and test a gazillion times to perfection and I teach you all the right tips to make a foolproof orange cranberry nut bread loaf with an incredibly moist texture!
Why this gluten-free cranberry nut bread recipe works
It encompasses all the comforting flavors of fall and winter with fresh cranberries and orange juice. Cranberries are incredible for and rich in antioxidants. They are a versatile fruit that goes well in smoothies, sauces, and baked goods including these Cranberry Smoothie Bowls, Maple Orange Cranberry Sauce, Chocolate Chunk Cranberry Bars, Cranberry Corn Salsa, and Orange Cranberry Oat Cakes!
This gluten-free cranberry nut bread contains no gluten, dairy, or processed sugars! I like to make it with monk fruit or xylitol from (birch), but you can also use coconut sugar. Using monk fruit makes each slice of cranberry nut bread 3 grams of sugar- almost sugar-free!
It takes as little as 10 minutes to whip together, then just let it bake!
What ingredients go into this recipe
The dry ingredients of this easy gluten-free cranberry nut bread dough is made from gluten-free flour, almond meal, baking powder, baking soda, salt, monk fruit (or can use xylitol or coconut sugar), and orange peel. Wet ingredients needed are orange juice, eggs, unsweetened apple sauce, avocado oil. Then add in the crunch and flavor of fresh cranberries and chopped pecans!
How to make this recipe
STEP 1: In a large bowl, combine the gluten-free flour, almond meal, baking powder, baking soda and salt.
STEP 2: In a small bowl, whisk the sugar, orange juice, apple sauce, eggs, and oil. Pour into the dry ingredients and add the orange zest and mix just until moistened.
STEP 3: Fold in the cranberries and walnuts.
STEP 4: Spoon batter into a greased and floured loaf pan. Bake at 350° for 55-60 minutes (my oven does exactly 60 minutes) or until a toothpick inserted near the center comes out clean. Cool in pan before removing to a wire rack to cool completely.
For the best results use Bob’s Red Mill 1-to-1 Gluten-Free Flour. Using a flour that contains flax will alter the recipe and cause the center to sink in or overly brown. I made this recipe about 6 times using different flours and all of the brands of gluten-free flour that had more quinoa flour in the mix and flax caused the bread to brown too fast during baking.
Don’t substitute the apple sauce. I have made my gluten-free orange cranberry nut bread in the past with spelt flour and have updated it using gluten-free flour. Gluten-free flour is different and much dryer so an additional binding agent is needed. I tested this gluten-free cranberry nut bread recipe using one egg, then two eggs, then two eggs with ½ a cup of apple sauce and that is the secret ingredient that takes this gluten-free cranberry nut bread to the “WOW” factor! It binds the cranberry nut quick bread loaf so it is not flakey, keeping it moist and magnificent in taste and texture!
Bake the full sixty minutes but check it after fifty-five minutes, depending on the oven. I have a brand new oven and sixty minutes makes the center of this gluten-free cranberry nut bread perfectly cooked.
If you make this orange gluten-free cranberry nut bread recipe from Delightful Mom Food I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below!
Gluten-Free Cranberry Nut Bread
- 1 ½ cups gluten free flour
- ½ cup almond meal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs beaten
- ¾ cup orange juice
- ½ cup unsweetened applesauce
- 1 cup monk fruit sugar (I use xylitol , monk fruit or coconut sugar)
- 2 tablespoons oil (I used avocado oil)
- 1 teaspoon orange peel
- 1 cup coarsely chopped cranberries
- ½ cup chopped pecans or walnuts
- Preheat oven to 350 degrees F. Grease the bottom and sides of a 9x5x3-inch loaf pan. Set aside. In a large bowl, combine the gluten-free flour, almond meal, baking powder, baking soda and salt.
- In a small bowl, whisk the sugar, orange juice, apple sauce, eggs, and oil. Pour into the dry ingredients and add the orange zest and mix just until moistened. Fold in the cranberries and walnuts.
- Spoon batter into a greased and floured loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan before removing to a wire rack to cool completely.
- Wrap and store overnight for best slicing.
What are you making this holiday that is your favorite meal? Leave a comment and share your ideas and inspirations of your favorite holiday dish!
This recipe was originally posted in 2013 and has been updated.