Gluten Free Cranberry Fruit Nut Bread Recipe

Name: Gluten Free Cranberry Fruit Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh cranberries, cut in half; 1/2 cup chopped walnuts; 1 tablespoon grated orange peel; 2 cups all purpose gluten-free flour; 1 cup sugar; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 2 tablespoons shortening or 2 tablespoons butter; 3/4 cup juice (one orange and one meyers lemon and add water to equal 3/4 cup); 1 egg, well beaten

Servings: persons

1 cup fresh cranberries, cut in half
1/2 cup chopped walnuts
1 tablespoon grated orange peel
2 cups all purpose gluten-free flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons shortening or 2 tablespoons butter
3/4 cup juice (one orange and one meyers lemon and add water to equal 3/4 cup)
1 egg, well beaten

1
preheat oven to 350.
2
Prepare cranberries, nuts and orange peel and set aside.
3
Mix together dry ingredients in a large bowl.
4
Cut in shortening.
5
Add juice, egg and peel and mix until moist.
6
Fold in cranberries and nuts.
7
Loaf Pan: grease and flour. Baker 60 minutes or until wooden pick inserted in the center comes out clean.
8
Cupcakes: makes 16. Bake 15 minutes or until golden brown.
9
I do not wrap due to the gluten free flour, best if kept at room temperature.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup fresh cranberries, cut in half, 1/2 cup chopped walnuts, 1 tablespoon grated orange peel, 2 cups all purpose gluten-free flour, and more.

Yes, Gluten Free Cranberry Fruit Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Cranberry Fruit Nut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions