Gluten Free Cranberry Walnut Bread Recipes

Steps:

• In a medium bowl combine coconut flour, salt and baking soda.
• In a large bowl blend eggs, grapeseed oil, agave and vanilla.
• Blend dry ingredients into wet, then fold in cranberries and walnuts.
• Pour batter into a greased loaf pan.
• Bake at 350° for 50 minutes.
• Cool and serve.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9x5x3-inch loaf pan with cooking parchment paper; spray bottom and sides with gluten-free cooking spray. Set aside.
• In medium bowl, stir muffin mix, water, oil, eggs and ginger until blended. Stir in cranberries and walnuts until just combined. Pour batter into loaf pan.
• Bake 55 to 65 minutes or until golden brown and toothpick inserted in center comes out clean. Cool loaf in pan 10 minutes; use parchment to remove loaf from pan and transfer to cooling rack. Cool completely, about 2 hours. Wrap tightly, and store at room temperature.

Steps:

• preheat oven to 350.
• Prepare cranberries, nuts and orange peel and set aside.
• Mix together dry ingredients in a large bowl.
• Cut in shortening.
• Add juice, egg and peel and mix until moist.
• Fold in cranberries and nuts.
• Loaf Pan: grease and flour. Baker 60 minutes or until wooden pick inserted in the center comes out clean.
• Cupcakes: makes 16. Bake 15 minutes or until golden brown.
• I do not wrap due to the gluten free flour, best if kept at room temperature.

Steps:

• Preheat oven to 350°F Grease a large loaf pan.
• Beat eggs and sugar with electric beater or mixer. Add butter or margarine, milk or milk substitute, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices and flour. Mix until combined.
• Gently fold in chopped cranberries. Pour into loaf pan and smooth the top of the loaf with a rubber spatula. Bake for 1 hour.
• Allow to cool slightly in loaf pan before inverting onto cooling rack.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
• Place milk and vinegar in a small bowl; stir and set soured milk aside.
• Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
• Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
• Spoon batter into the prepared muffin cups, filling each about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.