Cranberry Pecan Bread

I used to make cranberry bread when I was a teen, before I found out that I had celiac disease, and subsequently, dairy issues. I had found a recipe in one of my mom’s old cookbooks, and baked it several times a year, whenever I could find fresh cranberries. It was flavorful, sweet, and wonderful with a pat of butter.

However, when I became gluten-free many years ago, I tried to figure out a recipe that would compare to the cranberry bread of my teen years. Much to my disappointment, I couldn’t. I missed that bread so much, but especially at Thanksgiving time, when fresh cranberries were plentiful. The other day, after I had found some fresh cranberries on sale, I decided to give it another whirl, as my dad would say. I have learned a lot in these last 17+ years of cooking and baking gluten-free. Well, I finally cracked the code! Here it is, and yes, it is fabulous!

Cranberry Pecan Bread

1 cup sorghum flour

1 cup tapioca starch

1/2 cup almond flour

1 Tbsp. baking powder

1 1/2 tsp. xanthan gum

1/4 tsp. salt

1/3 cup chopped pecans

2 eggs

1 cup almond milk

1/4 cup dairy-free butter, melted

1 1/2 tsp. vanilla

1 tsp. apple cider vinegar

1/3 cup chopped pecans

1 1/4 cup washed and chopped fresh cranberries

Preheat oven to 350° F. Grease your standard bread pan with your favorite cooking spray. You can make this in smaller pans for gifting, but those need to be sprayed as well!

Mix dry ingredients together in a large mixing bowl. To that add your wet ingredients and blend well. Stir in your cranberries and pecans. Pour into prepared pan (or pans if you’re using mini ones!) and bake for about 45 minutes (20 minutes if in small pans), or until a toothpick inserted in the center of the loaf comes out clean.

Remove hot pan(s) from oven and let sit for about 10 minutes. Then turn your delicious cranberry bread out onto a wire rack to finish cooling. Slice and enjoy with some dairy-free butter!