Gluten Free Cranberry Bread or Muffins
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.
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Servings: 1 loaf
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.