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Gluten-Free Cranberry Loaf

Gluten-Free Cranberry Loaf (4)

I have made this gluten free cranberry loaf multiple times and the result is always excellent. It has a tender crumb and a soft even texture, the flavour combination of tangy cranberries, sweet warm cinnamon and nutty hazelnut oil is just scrumptious, I am sure any nut can be substituted.

I used Sucanat to sweeten this loaf. Unlike refined white sugar, it has a coarse texture and a distinct flavour. It may not be suitable for a lemon pound cake but it was perfect in this loaf. Sucanat stands for Sugar Cane Natural, it’s basically evaporated cane juice, it tends to be less sweet than regular sugar and has a higher mineral content than other sugars.

Adapted from: Glutenfreegoddess

  • 1 cup sorghum flour
  • 1 cup tapioca starch
  • 1/2 cup ground hazelnuts, almonds or millet flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon xantan gum
  • ½ teaspoon fine sea salt
  • 2 teaspoons cinnamon
  • ¾ cup Sucanat or brown sugar
  • 1 cup applesauce or plain yogurt
  • 1/3 cup roasted hazelnut oil (or any other vegetable oil)
  • 1 large whole egg
  • 2 teaspoons vanilla extract
  • 1 cup of fresh or frozen cranberries, chopped
  • ¼ cup chopped hazelnuts

Gluten-Free Cranberry Loaf

Gluten-Free Cranberry Loaf

Preheat the oven to 325F, line a loaf pan with parchment paper or grease with vegetable oil.
In a large mixing bowl, whisk together the sorghum flour, tapioca starch, ground hazelnuts, baking powder, baking soda, xanthan gum, sea salt and cinnamon.
In the bowl of an electric mixer, or with a hand held mixer, combine the sucanat, applesauce, oil, egg and vanilla for about a minute.

Add the wet ingredients directly into the flour mixture and mix until combined, fold in the cranberries with a spatula, transfer the batter to the prepared loaf pan, smooth the top and sprinkle with chopped nuts.

Bake for about 50 minutes, check for doneness, a skewer inserted in the middle of the loaf should come out clean, if it doesn’t continue baking for another 5-10 minutes.

Once the bread is done, remove from the oven; let it cool in the loaf pan for 15 minutes, transfer to a wire rack to cool to room temperature.

Gluten-Free Cranberry Loaf

Gluten-Free Cranberry Loaf


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9 comments to Gluten-Free Cranberry Loaf

  • [...] the flavour combination of tangy cranberries, sweet warm cinnamon and nutty hazelnut oil is … gluten-free cooking – Google Blog Search This entry was posted in Gluten-free Cooking and tagged baking, Cranberry, Glutenfree, Linden, [...]

  • Patricia

    I just pulled this loaf out of the oven, what a great recipe. I didn’t have Sucanat, so I used turbinado sugar instead. I LOVE your blog! So many healthy ingredients and delicious food. Thank you.

  • LindenTea

    Thank you for your visit and comment Patricia, I am glad to hear you made the cranberry bread, please let me know how it turns out.

  • Wow I’m impressed. I haven’t braved baking anything gluten free without using a mix. This looks amazing!

  • LindenTea

    Hi Dawn, thank you. Gluten free baking can be tricky but having a good recipe really helps. :)

  • julie Do

    The bread looks so delicious. The cranberries look so vibrant! I’ll try this recipe over the weekend. Thanks for sharing.

  • LindenTea

    Thank you Julie for your comment, let me know how the bread turns out.

  • Patricia

    Dear Megi,

    The cranberry bread was such a hit with my family, I’ll start making it a weekly treat for us. By the way, I am making lots of different recipes from your blog and they are all excellent. Last night, I made the stew and tonight I’ll be making the chicken tajine, to be honest, I have never had tajine but I can tell we are going to love it.

    Thanks,

    Patricia

  • julie Do

    I tried this last weekend. It turned out to be great. Thank you again for posting it.

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