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Home » Quinoa Recipes » Gluten Free Quinoa Recipes » Gluten Free Cranberry Bread

Gluten Free Cranberry Bread

Published: Dec 21, 2012 by Wendy Polisi Modified: Nov 16, 2018 · 611 words. · About 4 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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This Gluten Free Cranberry Bread is the perfect bread for your holiday table.  Tart cranberries and citrus peel pair perfectly to create a sweet party in your mouth!

Cranberry & Quinoa Bread - WendyPolisi.com My house is buzzing with energy right now. I'm guessing that for most of you with kids it is the same.

I'm always so busy this time of year, but this year I've been making sure that I take time to enjoy the little things.

It's amazing how just starting out my day talking to the boys, snuggling and reading for an hour or so can set the tone for a great day.

I've got them set up building Legos and drawing on the bar in the kitchen, so even when I'm working they aren't far away. As exhausted as I've been during this pregnancy the one thing that keeps me going is my boys. Their energy is infectious!

We've been having lots of fun with kitchen projects including today's Cranberry and Quinoa Bread.

This is a fun recipe for kids to help with! My boys got a kick out of dumping raw cranberries into the pan and then seeing them transformed into a bread topping. We had a big reveal when the bread was done and it was time to flip it over.
Cranberry & Quinoa Bread

My parents loved this too, but not because they were excited by me dumping a loaf of bread over. They've enjoyed eating it for the last couple of days. They like it heated in the oven with a little butter and swear it gets better each day.

I know its a crazy time right now - I hope you all are finding the time to enjoy!

Gluten Free Cranberry BreadIf

Print Recipe
5 from 1 vote

Gluten Free Cranberry Bread

This Gluten Free Cranberry Bread is the perfect bread for your holiday table.  Tart cranberries and citrus peel pair perfectly to create a sweet party in your mouth!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: Quinoa
Servings: 16 servings
Calories: 172kcal
Author: Wendy Polisi

Ingredients

  • 1 cup fresh cranberries
  • ¼ cup coconut palm sugar or sweetener of choice
  • 1 tablespoon grated orange peel
  • 1 teaspoon grated lemon peel
  • 1 tablespoon gluten free flour blend or all-purpose
  • 1 ½ cups gluten free flour blend OR 1 cup all purpose flour + ½ cup quinoa flour
  • ½ cup yellow cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup almond milk or milk of choice
  • ½ tablespoon lemon juice
  • ½ cup cooked quinoa
  • ⅔ cup agave nectar
  • ½ cup coconut oil melted (or canola oil)
  • 2 eggs or flax eggs 2 tablespoons ground flax seeds + 6 tablespoons warm water
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees. In a medium bowl combine cranberries, sugar, orange peel, lemon peel and flour. Toss until combined. Grease a 9 x 5 pan with cooking spray and line with parchment paper. Spray parchment paper. Add cranberry mixture to the bottom of the pan.
  • In a large bowl whisk together flour, cornmeal, baking powder and seas salt. Make a well in the center.
  • In a small bowl whisk together milk and lemon juice. Set aside for 5 minutes. If using flax eggs in place of eggs, combine 2 tablespoons of ground flax seeds with 6 tablespoons warm water. Whisk and set aside. (Skip this step if using eggs.)
  • Add milk mixture, cooked quinoa, agave nectar, melted coconut oil, and (flax) eggs to the well in the center of the dry ingredients. Whisk until just combined. Pour on top of the cranberry mixture.
  • Bake for 50 minutes or until a wooden pick comes out with moist crumbs. Allow to cool on a wire rack for 10 minutes.
  • Use a serrated knife to flatten the top of the bread. Invert on a plate and carefully remove parchment paper.

Nutrition

Calories: 172kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 90mg | Potassium: 58mg | Fiber: 2g | Sugar: 8g | Vitamin A: 35IU | Vitamin C: 1.7mg | Calcium: 32mg | Iron: 0.8mg

If You Like This Gluten Free Cranberry Bread You May Also Like:

  • How to Cook Quinoa
  • Butternut Squash Casserole
  • Cranberry Quinoa
« Chicken Pomegranate and Cashew Quinoa Salad
Black Eyed Pea Quinoa Salad »

About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

Reader Interactions

Comments

  1. Eggplant & Olive

    November 22, 2015 at 4:53 pm

    I haven't made a cranberry orange bread in years-- and I love that you included quinoa in this version! I'll have to try this.

    Reply
  2. Rebecca @ Strength & Sunshine

    November 22, 2015 at 8:58 pm

    Love that I can make it vegan! Yum!

    Reply
  3. Cindys Recipes

    November 23, 2015 at 1:35 am

    Cornmeal and almond milk sound great in here!

    Reply
  4. Linda J Solomon

    December 18, 2016 at 4:49 pm

    Is the cornmeal basically for texture, b/c if I want to omit it will this turn out okay with just the flour Wendy? I have cornmeal, but don't like to use most corn products if I don't have organic b/c of the gmo aspect. Thanks

    Reply
    • Wendy Polisi

      December 18, 2016 at 6:33 pm

      Hi Linda,

      I am right there with you on using only organic corn products. I haven’t tested this without the cornmeal, so I hesitate to say how it would come out. It does play a role in the flavor. If you are an experienced baker and can make adjustments if the batter doesn’t look right you could certainly give it a try.

      *Wendy Polisi*

      *https://wendypolisi.com *

      Reply
    • Linda J Solomon

      December 18, 2016 at 6:43 pm

      Thanks Wendy, I forgot to say hello and hope you and your family are fine. Thank you for your response and have a safe, warm and wonderful Merry Christmas! 🙂

      Reply
      • Wendy Polisi

        December 18, 2016 at 6:47 pm

        Thanks so much! I hope you are doing good as well. We are doing great - today is my oldest son’s 12th birthday, so the festivities are in full swing around here.

        Merry Christmas!

        *Wendy Polisi*

        *https://wendypolisi.com *

        Reply
  5. Shannon Graham

    February 05, 2018 at 7:56 pm

    5 stars
    Ooh, I really love cooking with cranberries!

    Reply

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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