This recipe for gluten free, sugar free cranberry walnut bread is probably too late to give as gifts, but there’s enough time to make a loaf or two for Christmas if you choose. Sometimes readers e-mail asking for specific recipes. A recent request for cranberry bread tugged at my heart strings, as the author has recently transitioned to a gluten free diet but still wanted to bake her traditional loaf for the holidays.
Naturally, I wanted to help. Though newly married, Joe and I have started some of our own traditions. They bring a sense of togetherness, peace, and comfort to our lives.
Made from buckwheat and quinoa, this moist and tender treat is better than the holiday breads I remember from the days before being gluten free. There’s no need for xanthan gum because the flours hold together on their own. It would be decadent served with whipped cream cheese, warm applesauce, or freshly whipped cream.
What holiday traditions are near and dear to your heart?
Cranberry Walnut Bread
makes (1) 8 x 4 loaf1 cup fresh cranberries, divided
1/2 cup agave
2 tablespoons yacon syrup
1 teaspoon orange zest
1 teaspoon organic vanilla
1/2 cup organic buckwheat flour
1/2 cup organic quinoa flour
1/2 cup arrowroot flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon cloves
1 free-range, omega 3 egg, lightly beaten
1/4 cup light sour cream
2 tablespoons applesauce
1/4 cup unsalted butter, melted
1 cup chopped walnutsPreheat oven to 350 degrees F. Prepare an 8×4 loaf pan with cooking spray.
Place half of cranberries, agave, yacon syrup, orange zest, and vanilla in a medium saucepan. Bring to a boil then reduce to a simmer for about 5 minutes, until cranberries are soft. Put remaining cranberries in a large bowl. Pour contents of saucepan into bowl with cranberries. Set aside.
Place buckwheat, quinoa, arrowroot, baking soda, cinnamon, and cloves into the bowl of your stand mixer. Whisk until the ingredients are thoroughly combined. In a separate bowl, combine egg, sour cream, applesauce, and melted butter. Fit your mixer with the paddle attachment. Add egg mix to flour and mix on stir until the flour has large mealy chunks. Strain liquid from cranberries, reserving liquid. Add liquid to flour mix, with mixer on stir until just combined. Do not over-mix. Dump cranberries and walnuts on top of batter and fold them in.
Turn batter into prepared loaf pan. Bake for 25 – 30 minutes or until a toothpick tests clean. Let cool on a wire rack for 10 minutes in pan. Remove bread from pan and then let cool completely before slicing. Serve with whipped cream cheese, freshly whipped cream, or warm applesauce.
Enjoy!
