Are you craving a warm, comforting treat that's also healthy and gluten-free? Look no further! This cranberry bread recipe is perfect for breakfast, brunch, or a delightful afternoon snack. It's bursting with the tart sweetness of cranberries and the comforting spice of cinnamon, all wrapped up in a moist and delicious gluten-free loaf. This easy recipe is perfect for beginner bakers and seasoned cooks alike, promising a homemade taste that will impress everyone. Get ready to enjoy this healthy and delicious addition to your quick dinner ideas or simply a satisfying treat.
Ingredients:
- 2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries (if frozen, no need to thaw)
- ½ cup milk (dairy or non-dairy)
Instructions:
Step 1: Preparing the Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures even distribution of leavening agents for a perfectly risen loaf.
Step 2: Combining Wet Ingredients
In a separate bowl, cream together the softened butter and both sugars until light and fluffy. This step incorporates air, leading to a lighter texture. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 3: Bringing it All Together
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Gently fold in the cranberries.
Step 4: Baking the Bread
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent it with foil.
Step 5: Cooling and Serving
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cool, slice and serve. This gluten-free cranberry bread is delightful on its own or paired with a cup of coffee or tea.
Cooking Tips for the Best Gluten-Free Cranberry Bread:
- Flour Blend: Using a high-quality gluten-free flour blend is crucial for the best texture. Make sure it contains xanthan gum, which helps to mimic the elasticity of gluten.
- Don't Overmix: Overmixing can lead to a tough bread. Mix until the ingredients are just combined.
- Check for Doneness: Use a wooden skewer or toothpick to check for doneness. If it comes out with moist crumbs attached, bake for a few more minutes.
- Cooling: Allow the bread to cool completely before slicing to prevent it from crumbling.
Variations:
- Citrus Zest: Add the zest of one orange or lemon for an extra burst of flavor.
- Nuts: Incorporate ½ cup of chopped walnuts or pecans for added texture and richness.
- Spices: Experiment with different spices like cardamom or ginger.
- Dried Fruit: Substitute some of the cranberries with other dried fruits like raisins or chopped apricots.
Nutritional Information (per slice, approximate):
Calories: Around 250-300 Fat: 10-12g Carbohydrates: 35-40g Sugar: 15-20g Protein: 4-5g
This nutritional information is an estimate and may vary depending on the specific ingredients used. This easy recipe offers a delicious and healthy way to enjoy homemade cooking, perfect for those seeking quick dinner ideas or simply a satisfying and delicious homemade treat. Enjoy!