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!

Course Dessert

Cuisine Quinoa

Prep Time 10

Cook Time 50

Total Time 1

Servings 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