Delicious Cranberry Nut Bread for Holiday Dessert & Gifting

Nothing says holidays like Homemade Cranberry Nut Bread. This gluten-free version is deliciously moist and sure to be a hit at your holiday parties. Plus, it’s allergen-friendly, so all of your guests can enjoy it! This tasty treat is also a wonderful gift for loved ones. Who can resist a gorgeous loaf of dessert bread? There’s nothing better than giving the gift of good health!

Benefits of Cranberries & Oranges

Oranges and cranberries are a great combination that makes many people think of fond holiday memories. These two elements taste great and smell even better! In my opinion, you can’t have cranberries without a hint of citrus. On another note, cranberries and oranges are excellent for your health.

A simple cranberry packs a considerable punch! While commonly associated with holiday dinners, you can enjoy their benefits as often as you please. Cranberry juice has been a tasty UTI remedy for decades due to its condensed tannins. (1)  You should note that these benefits apply to pure cranberry juice, not sugar-filled concentrates.

These same tannins can also improve your heart health. (2)  These perks are great enough, but the most impressive health benefit that cranberries tout is that they can kill and slow the growth of existing cancer cells. (3)  I don’t know about you, but that makes me want a loaf of Cranberry Nut Bread right now!

Orange EO is a bright-smelling essential oil that instantly lifts your spirits. It’s both versatile and cost-effective. Orange promotes feelings of positivity and is an instant mood booster. (4)  I love diffusing this essential oil, using it in my DIY cleaners such as this reuseable wipe recipe, and including it in my favorite diffuser recipes, like this heavenly scent room freshener spray blend.

Healthy Bread Ingredients 101

The key to successful gluten-free baking is the right mix of ingredients! This recipe contains simple ingredients that nourish your body from the inside out. Here’s what you need to add to your shopping cart.

All-Purpose Gluten-Free Flour: High-quality gluten-free flour creates the best baked goods. I recommend using a cup-for-cup blend as it’s specially formulated for making treats. Be sure to look at the label, as some brands may require you to add an ingredient you’re uncomfortable with.

Coconut Flour: I love adding this healthy flour to recipes because it gives them a full-bodied texture. A little coconut flour goes a long way! When measuring this ingredient, do so with a light hand.

Coconut Sugar: Instead of white or brown sugar, we use coconut sugar. This low-glycemic sweetener is one of my favorites. Some say it tastes similar to brown sugar! It’s easier on your blood sugar than traditional options.

Sea Salt: Table salt undergoes a rigorous harvesting process that leaves it stripped of most minerals. We recommend using Colima sea salt because it’s hand-harvested. This leaves the good stuff intact! It tastes amazing and makes any recipe taste gourmet.

Butter or Coconut Oil: In recent years, diet culture eliminated butter in favor of margarine. Studies have shown that margarine increases your risk of cardiovascular disease. (5)  In moderation, butter is good for you!

If you want to keep this recipe totally dairy-free, you can use coconut oil. I’ve used both options with excellent results.

Orange: To give this recipe a little moisture, we add fresh orange juice. Oranges are a wonderful source of vitamin C, which can boost the immune system. 100% pure juice means you get all the benefits with none of the detriments of sugar. (6)  I also add a little orange zest to give Cranberry Nut Bread extra flavor.

Walnuts: Chopped walnuts add a delicious bit of crunch to this treat. They have more antioxidants than other nuts and a mild flavor that pairs well with cranberries. (7)  Healthy fats are good for your body because they help fight inflammation. (8)

Make Gluten-Free Cranberry Nut Bread

This decadent recipe is easy to put together. I like making a few loaves at a time and freezing them. It makes party prep a breeze!

Gluten-Free Cranberry Nut Bread

 

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Author: Mama Z

Ingredients

• Unrefined (no propellant) coconut-oil or olive-oil cooking spray, for greasing the pan
• 1 cup all-purpose gluten-free baking flour, plus more for prepping the pan
• ½ cup coconut flour
• 1 cup organic coconut sugar
• 1½ teaspoons aluminum-free baking powder
• 1 teaspoons freshly ground pink Himalayan salt or sea salt
• ½ teaspoon baking soda
• ¼ cup butter or raw organic coconut oil
• 1 pasture-raised organic egg
• ¾ cup 100% pure orange juice
• Zest of one organic orange
• 1 ½ cup organic cranberries, fresh or frozen
• ½ cup chopped raw walnuts

Supplies:

• Mixing bowls
• 8 x 4-inch loaf pan

Instructions

1. Preheat the oven to 350°F. Grease and flour an 8 x 4-inch loaf pan.
2. In a large bowl, combine both flours, coconut sugar, baking powder, salt, and baking soda.
3. Cut in butter until the mixture resembles coarse crumbs.
4. In a small bowl, whisk the egg, orange juice, and zest; stir into dry ingredients until just moistened. Do not overmix.
5. Fold in cranberries and walnuts.
6. Spoon batter into the loaf pan and spread evenly.
7. Bake for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan 10 minutes before removing to a wire rack to cool completely.
8. Notes
9. Yield: 1 loaf (16 slices)

3.5.3251

Step One: Prepare the Loaf Pan

Preheat the oven to 350°F. Lightly grease and flour an 8 x 4-inch loaf pan. I recommend using coconut oil or olive oil cooking spray.

Step Two: Mix Dry Ingredients

In a large bowl, combine both flours, coconut sugar, baking powder, salt, and baking soda.

Step Three: Add Butter

Cut in the butter until the mixture resembles coarse crumbs.

Step Four: Whisk Wet Ingredients

In a small bowl, whisk the egg, orange juice, and zest; stir into dry ingredients until just moistened. Do not overmix.

Step Five: Fold in Cranberries

Gently fold in the cranberries and walnuts.

Step Six: Bake the Cranberry Nut Bread

Spoon batter into the loaf pan and spread evenly. I like to draw a line down the middle of my bread to make it look more attractive.

Bake for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

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