Gluten-Free Cranberry Honey Bread

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Average Rating: 5 | Rated By: 3 users

The BEST Gluten-Free Cranberry Honey Bread…for your holiday baking. Where shall I start? Beautiful, moist, fresh cranberries, dates, pecans and honey, makes for the most delicious holiday bread. In this recipe I am using my favourite ingredient, fresh cranberries, It doesn’t get more festive than that. I have added a few dates to add sweetness and balance the tart cranberries. Cranberries are super tart, so I added a few dates to cut back on the sweetener. The dates compliment the cranberries perfectly. I have also added pecans for some crunchy texture. Not only this gluten-free cranberry honey bread is simple to make, but it is also delicious and festive. During the holiday season, it is all about beautiful food that tastes good. One of my holidays favourite ingredients is fresh cranberries. Every year it has been a tradition in my home to make gluten-free Christmas cake, but this year I changed the tradition and made this amazing – that’s right amazing cranberry honey bread. Trust me on this…it is the BEST bread for Christmas morning. Festive, delicious and utterly incredible, it doesn’t get any better than this. This cranberry honey bread can be served at room temperature, or it is even better cold straight from the fridge. You will LOVE it!

So what is cranberry honey bread?

First, it is holiday season, so in my home, anything goes 🙂 This recipe is pretty simple. First, you mix fresh cranberries, dates and pecans with honey and a sprinkle of cinnamon. For the batter, I wanted to make it simple because it is such a busy time of year, so I used a gluten-free flour blend, making it with fewer ingredients. The bread itself is made with gluten-free flour blend, light olive oil or avocado oil, eggs, vanilla, lemon juice, lemon zest and only honey as a sweetener. Once the batter is done, fold in the delicious cranberry mixture and bake. Doesn’t this sound exceptional? Because the bread has so much fruit, it takes a little longer to bake than your typical gluten-free bread recipe. But believe me, it is well worth it. Enjoy and happy holidays.

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 or avocado oil
  • 2/3 cup + 2 Tbsp. GF liquid pure honey, divided
  • 3 large eggs
  • 1/4 cup milk (you can use dairy-free milk of choice)
  • 1 Tbsp. Fresh lemon juice plus zest of 1 lemon
  • 2 tsp.pure vanilla extract
  • 1/4 tsp. Himalayan fine salt
  • 2 cups gluten-free all-purpose flour with xanthan gum or add 1/2 tsp. (I used cup4cup because it is dairy-free)
  • 2 tsp. GF aluminum-free baking powder
  • Instructions

  • Preheat oven to 350 F and line a 9x5-inch loaf pan with parchment paper
  • Place cranberries, pecans, dates, cinnamon and 2 tablespoons of honey in a bowl and mix to combine. Set aside
  • Using a large bowl whisk together on medium-high speed, olive oil, 2/3 cup honey, eggs, milk, lemon juice, lemon zest, vanilla and salt until creamy. About 1 minute
  • Add flour and baking powder and mix to combine
  • Fold in cranberry mixture and transfer batter into prepared loaf pan
  • Bake for 50 minutes, then loosely cover with foil and bake for 20 more minutes. This stops the bread from browning too much
  • Cool fully in the loaf pan


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