Gluten-Free Cranberry Honey Bread With Dates (Dairy-Free)

42 Reviews
Published Dec 13, 2019 ∙ Kristina Stosek

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This Gluten-Free Cranberry Honey Bread has a balance of tart cranberries, sweet dates, and crunchy pecans. Honey softens the cranberries’ sharpness without making the loaf overly sweet, while lemon adds a fresh flavor. The texture is moist and tender, with little bursts of cranberry and bits of chewy dates throughout.

showing cross section of cranberry honey bread

Why You’ll Love This Gluten-Free Cranberry Bread

  • Quick to prepare: Just 10 minutes of prep before the loaf goes into the oven.

  • A balanced sweet-tart flavor: Fresh cranberries bring a pleasant tartness, while honey and dates add sweetness.

  • Moist, tender texture: The loaf stays soft, with cranberries and dates adding texture throughout.
  • Easy to make dairy-free: Use your favorite dairy-free milk to make this cranberry honey bread dairy-free without compromising its moist, tender texture.

  • Crunch in every slice: Pecans provide a satisfying contrast to the tender bread.

  • A versatile seasonal loaf: Serve it for breakfast, an afternoon snack, or a holiday brunch

Key Ingredients and Substitutions

  • Fresh cranberries: These give the bread its characteristic tart flavor. Cut them in half so they distribute more evenly throughout the loaf. Frozen cranberries may also work; use them frozen and expect the baking time to vary slightly.

  • Pecans or walnuts: Pecans have a mild, buttery flavor, while walnuts provide a slightly earthier taste. Chop them roughly for a pleasant crunch.

  • Dates: Chopped dates add natural sweetness and chewy texture, balancing the tart cranberries.

  • Honey: Liquid honey sweetens the bread and helps balance the fruit. 

  • Olive oil: Keeps the bread moist and tender without using butter. Choose light olive oil for a more neutral flavor.

  • Gluten-free flour blend: Use an all-purpose blend that contains xanthan gum, and a kitchen scale for measurement. Different blends absorb moisture differently, so if you can use the flour blend I recommended, it’s also dairy-free.

     

    Gluten-free reminder: Make sure all packaged ingredients you use are labeled gluten-free or verified by the manufacturer. Shop my favorite gluten-free products and baking essentials in my Amazon Store.

cranberry honey bread, gluten free

Tips for the Best Gluten-Free Dairy-Free Cranberry Honey Bread

Don’t overmix the batter!

Mix just until you no longer see any dry flour. Overmixing can affect the texture and make the bread gummy.

How do I know when the bread is fully baked?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs, not wet batter. If the top is browning too quickly, cover it loosely with foil and continue baking.

Why does gluten-free cranberry bread sometimes turn out gummy?

It may need more baking time, or it may have been sliced before cooling completely. Gluten-free loaves need time to set as they cool, especially when they contain fresh fruit.

Can I use frozen cranberries?

Yes. Add them while still frozen rather than thawing them first. The loaf may need a little extra baking time, so check the center before removing it from the oven.

Can I make this bread without nuts?

Yes. Omit the pecans or walnuts if needed. The loaf will have less crunch, but the cranberries and dates will still provide plenty of texture. You can also swap the nuts for pumpkin seeds.

How to Serve Cranberry Honey Bread

This cranberry bread is delicious at room temperature.

For breakfast: Serve a slice with plain Greek yogurt or your favorite dairy-free yogurt.

For dessert: Serve with a little whipped cream or a scoop of vanilla ice cream.

For holiday gatherings: Slice the loaf into smaller pieces and serve it alongside fresh fruit or cheese as part of a brunch spread.

How to Store and Freeze Cranberry Bread

At room temperature: Once completely cool, store the bread in an airtight container for up to 2 days, provided your kitchen is cool.

In the refrigerator: Store in an airtight container for up to 5 days. Let individual slices come to room temperature before serving, or warm briefly if preferred.

In the freezer: Wrap the completely cooled loaf or individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature. Warm a slice briefly in the microwave or in a low oven. Avoid overheating, which can dry out the bread.

fresh cranberries in a bowl

More Gluten-Free Recipes with Cranberries

If you enjoy baking with cranberries, try these other gluten-free recipes, from breakfast favorites to sweet treats and homemade cranberry sauce.

 

Hi, I’m Kristina — I’ve been developing and testing gluten-free recipes in my own kitchen since 2012, with help from my very honest family.

Did you make this recipe? Leave a ⭐⭐⭐⭐⭐ rating and a quick review below,  it helps other gluten-free cooks find recipes they can trust. For more, join me on Pinterest, Facebook, and Instagram.

Gluten-Free Cranberry Honey Bread With Dates (Dairy-Free)

42 reviews
Published Dec 13, 2019 · Kristina Stosek
Prep Time:
10 min
Cooking Time:
70 min
Serves:
8

Ingredients

1 1/2 cups halved fresh cranberries
1 cup roughly chopped pecans or walnuts
1/3 cup chopped dates (about 8 pc)
1/2 tsp. GF ground cinnamon
1/2 cup light olive oil
2/3 cup + 2 Tbsp. GF liquid pure honey, divided
3 large eggs
1/4 cup dairy-free milk or milk of choice
1 Tbsp. Fresh lemon juice plus zest of 1 lemon
2 tsp.pure vanilla extract
1/4 tsp. Sea salt
2 cups (296 g) gluten-free all-purpose flour blend with xanthan gum or add 1/2 tsp.
2 tsp. GF aluminum-free baking powder

Instructions

  1. Prepare the pan. Preheat the oven to 350°F. Line a 9 × 5-inch loaf pan with parchment paper.
  2. Mix the cranberry mixture. Combine the cranberries, pecans, dates, cinnamon, and 2 tablespoons of honey in a bowl. Set aside.
  3. Make the batter. In a large bowl, whisk the oil, remaining honey, eggs, milk, lemon juice, lemon zest, vanilla, and salt until well combined. Add the gluten-free flour and baking powder, mixing just until incorporated.
  4. Fill the pan and bake. Fold the cranberry mixture into the batter. Transfer to the prepared loaf pan and bake for 50 minutes. Loosely cover with foil and bake for another 15–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  5. Cool completely. Let the bread cool in the pan before removing it and slicing. Cooling fully helps the gluten-free loaf set and gives you cleaner slices.

Nutrition Info

  • Nutritional Value Per Slice (Assuming 12 slices): Calories per slice: 347 | Carbs per slice: 47g | Protein per slice: 5g | Fat per slice: 17g | Fiber per slice: 2g | Note: These values are estimates and can vary based on specific brands and preparation methods. | Summary of Possible Allergens | Nuts (pecans/walnuts) | Eggs | Dairy (if using cow's milk) | Gluten-Free Flour may contain corn, rice, or other allergens depending on the blend.

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Comments

  1. Monique

    We love this bread and its deliciousness and simplicity! We can't do nuts unfortunately, so I leave them out but the result is still amazing.

    Question: I can't get fresh cranberries right now. Will frozen ones work?

  2. Kristina

    that is wonderful Monique, yes you can use frozen but defrost them first

  3. Nancy

    Hi Kristina
    I want to make this- sound delicious!
    However, cup4cup gf flour contains milk.

  4. Kristina

    Nancy, please use Gluten Free Measure for Measure King Arthur flour blend, it has no milk.

  5. Nancy

    Thank you, Kristina!

  6. Luanne

    The flavor of this was great, but the bread was gooey on the inside even though I baked it for much longer than the recommended time. I suspect that the Bobs Red Mill 1:1 baking flour bakes differently than the flour used by the author. I may try again but adjust the amount of flour, the temperature and the time and see what happens.

  7. Kristina

    Sorry to hear Luanne, this bread is one of my family’s favorite for Sunday brunch, and I often make it with great results. I find Bobs flour doesn’t work the same. I think their ratio of starches is different. Also, be sure to measure flour precisely.

  8. Jan

    Very good!

  9. Tracy

    This cranberry bread turned out amazing, I made it twice the first time it was a bit too dense, but I weighed the flour the next time and it turned out so delicious, ty.

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