What a wonderful way to get into the autumnal spirit — cranberries! I love this light gluten free cranberry bread as a sliced loaf or as muffins, with or without nuts.
It is so simple and so universally pleasing, and so very pretty!
I hope you enjoy this sweet and tart, moist loaf.
*This recipe and over 149 others may be found in my third book, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy (DaCapo Press, 2010)
Gluten Free Cranberry Bread or Muffins
Ingredients
- 1/2 cup butter or non-dairy substitute e.g. Earth Balance® Buttery Sticks
- 1/2 cup granulated cane sugar
- 2 large eggs or egg substitute of choice
- 1/2 cup sour cream dairy or non-dairy (Follow Your Heart® or Tofutti®) or plain yogurt
- 1 mashed ripe banana
- 1 tsp. pure vanilla extract
- 1 1/2 cups 202 grams gfJules Gluten Free All Purpose Flour
- 2 Tbs. flaxseed meal or use gfJules Gluten Free All Purpose Flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 3 cups chopped fresh or frozen cranberries
- 1/2 cup chopped walnuts optional
Instructions
- Preheat oven to 350° F (static) or 325° F (convection).
- Oil or line with muffin papers 21-23 muffin tins and set aside; alternatively, oil one loaf pan.
- Cream the butter and sugar until the mixture is light and fluffy. Add the eggs and vanilla and beat well. Mix in the sour cream and banana until well blended.
- In a separate bowl, whisk together all dry ingredients then gradually incorporate into the wet batter. Lastly, stir the chopped cranberries and walnuts into the batter gently.
- Spoon the batter into the prepared muffin tins and bake for 25-30 minutes, or until the tops are lightly browned and they spring back to the touch. If baking as a loaf, spoon into loaf pan and smooth the top; bake for 60 minutes.
- The bread is done when the top is lightly browned and a cake tester or toothpick inserted into the center comes out clean. Cool in the pan before removing and slicing.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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I just ate a warm muffin and it was absolutely, exquisitely delicious! I added blueberry Craisins and dates, along with walnuts. I also added a bit extra applesauce and cut down the baking time to just over twenty minutes. Yummy!
Hi Carol, your additions sound heavenly! So glad you are enjoying a wonderful muffin!!
These muffins look really good. Do you know if it is possible to substitute yogurt for the sour cream?
Hi CK – it would absolutely work to use yogurt in place of sour cream. Enjoy!
Would like to try this recipe this weekend but can not have bananas. Any suggestions for a substitute? They look delicious!
Oh I hope you do, Lauren! Use 1/4 cup applesauce in place of the banana. If the batter seems too thick, add up to 1/4 cup more. Enjoy!
This is really making my mouth water. I just love cranberry muffin. Especially when it’s still fresh and I take the first bite and it just melts in my mouth, perfect! Im a bit interested with your sour cream muffins too as what Janets has mentioned. I’ll try that this weeken. Thanks for your recipes and keep them coming.
Thanks Morgan- I’m glad you’re enjoying my recipes!!!
I have been making your recipe for sour cream muffins and can truely say they are better than other recipes I’ve tried. they are light and my husband loves them and he’s not celiac. I did add 1/4 cup chopped walnuts which helps keep more of the moisture in when baking.
Now I’m anxious to try your flour in making my own egg roll wrappers, as we make homemade egg rolls for Christmas Eve every year and unfortunately, I can no longer eat the traditional ones, but have high hopes in being able to make some this year that I can eat and are just as good.
Hi Janet, I’m so glad you love the muffins! I’d love to hear how it goes with the egg roll wrappers – I’ve had lots of requests for a recipe and I just haven’t had time to get to those yet! Keep us posted!