Gluten Free White Chocolate Cranberry Bread
Sweet and simple, this gluten-free White Chocolate Cranberry Bread recipe pops with tart cranberries. It's the perfect sweet bread for holiday baking!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups gluten free flour blend (see notes)
- 1 teaspoon xanthan gum (omit if your blend contains it)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup fresh cranberries (roughly chopped)
- 1 cup white chocolate chips
- 2 large eggs (room temperature)
- 1/2 cup milk (see notes)
- 1/2 cup pulp-free orange juice (not from concentrate)
- 1/3 cup avocado oil (canola or vegetable oil can be subbed)
- 1 teaspoon pure vanilla extract
Instructions
- 1
Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick spray and line with parchment paper.
- 2
In a large bowl, whisk together the gluten free flour, xanthan gum, sugar, baking powder, baking soda, and salt. Stir in the cranberries and white chocolate chips to coat.
- 3
In a separate medium bowl, whisk together the eggs, milk, orange juice, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until completely incorporated.
- 4
Transfer the batter to the prepared baking pan and bake on the center rack at 350 degrees for 50-65 minutes or until a cake tester comes out clean. (see notes about baking with frozen cranberries)
- 5
Once done, cool the bread in the pan on a wire rack for 25 minutes. Then remove the loaf from the pan, discard the parchment paper, and cool completely on a wire rack before slicing.