I found a sad little bag of leftover frozen cranberries in my freezer the other day. I always freeze cranberries in the fall with the best intentions of using them sometime soon, but they always seem to end up hidden under everything else. I felt bad for these cranberries and wanted them to feel loved, so I baked them into a delicious bread. If baked goods don’t say “love,” I don’t know what does…
This recipe is pretty perfect. It’s fast, simple and delicious. I found the batter to be quite thick and it kind of smothered all my cranberries to the bottom of the baking pan. I will admit I got a little sick of the time it was taking to chop each individual cranberry in half, so I kind of just started hacking them up. Bigger pieces probably would have helped with more uniform berry dispersion. Every slice did have a lot of berries, they were just clumped on the bottom, which is not the worst thing. Next time, I might try substituting some of the milk for orange juice and adding some zest to make a delicious orange cranberry bread.
Gluten-Free Cranberry Bread
Recipe from Gluten Free on a Shoestring.
- 8 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar, plus 1 tablespoon
- 3 eggs at room temperature
- 2 1/2 cups all-purpose gluten-free flour (I used Better Batter)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 10 ounces fresh cranberries, halved
- 2/3 cup milk, at room temperature
- 1/4 cup sour cream or plain Greek yogurt, at room temperature
- Coarse/Raw sugar (like Sugar in the Raw), for sprinkling
- Preheat your oven to 350°F. Grease well a standard (9-inches x 5-inches or slightly smaller) loaf pan and set it aside.
- Beat the butter in a large bowl on medium-high speed until light and fluffy. Add the 1 cup of granulated sugar and the eggs, beating well after each addition.
- In a separate, medium-size bowl, place the flour, baking powder, baking soda and salt, and whisk to combine well. Place the cranberry halves in a separate, small bowl, and add a tablespoon of the dry ingredients to the cranberries, along with the remaining tablespoon of granulated sugar, and toss to coat. Set the cranberries aside.
- To the large bowl with the butter and sugar mixture, add the dry ingredients, alternating with the milk and sour cream, alternating between the two and beginning and ending with the dry ingredients. The mixture will be thick but smooth. Add the cranberries and reserved sugar and dry ingredients, and mix gently into the batter until evenly distributed throughout.
- Scrape the batter into the prepared pan, and smooth the top. It will fill or nearly fill the pan. Sprinkle the top lightly with coarse sugar. Place the pan in the center of the preheated oven and bake, rotating once, until golden brown on top and a toothpick inserted in the center comes out clean (about 1 hour). Remove from the oven and allow to cool in the pan for 20 minutes before transferring to a wire rack to cool completely. Slice thickly and serve.