Gluten Free Cranberry Bread

YouTube video

Gluten Free Cranberry Bread

Jill Dalton
The holidays are here and it is time for warm, comforting breads. This recipe is Plant Based, Gluten Free and super delicious. Cranberries have filled our grocery stores so I created this delicious Cranberry bread with them. It is perfect to bring to any holiday gathering, to enjoy with a cup of coffee or tea while you are cooking up your Holiday feast, or use for a light breakfast. This bread also has the added benefit of being loaded with vitamin C and antioxidants so it will help ward off those nasty colds that are floating around this time of year.
5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Bread
Cuisine American
Servings 10 people
Calories 198 kcal

Ingredients
 
 

Instructions
 

  • Mix dry ingredients together in a bowl.
  • Blend the orange, banana, almond milk and dates in a blender until smooth.
  • Add cranberries to blender and lightly pulse until cranberries are lightly chopped.
  • Bake at 350 degrees for about and hour. Check by inserting a toothpick into the center. If it comes out gummy then try baking another 10 minutes or so.

Nutrition

Calories: 198kcalCarbohydrates: 40gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 127mgPotassium: 275mgFiber: 4gSugar: 13gVitamin A: 47IUVitamin C: 10mgCalcium: 75mgIron: 1mg

22 thoughts on “Gluten Free Cranberry Bread”

  1. Love love all your recipes ? I’m new to this way of eating, started plant based 4 months ago and you have made it super easy for me !! Thank you ! Now that Christmas is coming I wonder if you have any other recipes that would work for this Holiday cooking.

  2. Dear Jill, greetings from Cyprus! Happy to find your recipes and videos, everything looks delicious and super easy!))
    Tried to make this cranberry bread,but finally it came too wet inside, probably needed more flour(( will try again!
    Looking forward for the upcoming new recipes!

  3. Here is the cranberry bread recipe from the carrot hot dog gal.

    On Fri, Nov 17, 2017 at 11:18 AM, The Whole Food Plant Based Cooking Show wrote:

    > Jill Dalton posted: “https://youtu.be/C_Rs_2ThxPE The holidays are here > and it is time for warm, comforting breads. This recipe is Plant Based, > Gluten Free and super delicious. Cranberries have filled our grocery stores > so I created this delicious Cranberry bread with them. ” >

  4. Is there a Search box on your website that I’m missing? Want to get back to
    that Waldorf Salad dressing recipe….it is completely, fabulously, too good for words delicious! I don’t see a way to find it… help!

  5. Hi from South Africa!! Thank you so much for your delicious recipes Jill!!! We’ve loved trying them out. I can’t seem to find fresh cranberries, just dried. Would this recipe work with dried cranberries? Thanks!

  6. I cannot praise enough of your recipes. You are awesome. When I saw zucchini lasagne, I was surprised ” What ? ” will it taste really yummy as you said after tasting. I decided to make… wow !!!! it was the most delicious food I had ever tasted. My husband loved it so much.
    Thanks Jill, honestly I can’t thank you enough for recipes you are sharing with us through your videos. By the way who is making you videos ? Thanks to them too. I have just made salad dressing, the one with white wine vinegar. I have used dates instead. I am eating in with my salad, OMG …. its so so so sooooo delicious. Jill, I am also diabetic and I ordered n got Joel Furhman’s END OF DIABETES book, Its so empowering, so empowering ….I have no words for it. Thanks so much for sharing books on one video, thats how I came to know about this book.
    I am huge fan of yours.
    Lots of love to you and your family
    Ninni

  7. The recipe says 2 cups oat flour but you say 1 1/2 in demonstration. I went with 2 as it was too wet otherwise. It took about 25 minutes longer to bake but honestly this is my new fave bread. I’ve made it 3 times now and just love it for breakfast. It’s packed full of nutrition but tastes nostalgic to the holidays. Love your work and your show!

      1. I love this bread so much! I’m making it again right now! I slice it and toast in oven for about 15 minutes.

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