This bread can be sweeter if you choose. It could hold your favorite berry in season. It could even include some booze. This recipe is turning out to be a pretty versatile treat. Since you add a whole 12 oz bag of fresh cranberries, every bite will include a burst of tart flavors. The use of gluten-free flours makes the bread soft and dense. Everything about this recipe ended up being perfect. Who wants a slice of Cranberry Sweet Bread?
Honestly, I’m pretty excited to have this bread in my house. Want to know why? It’s all mine. Hubs is not a huge fan of cranberries at all… He’s just missing out. I have been baking with gluten-free items for over six years now, and I seem to learn something new with each recipe. This time, the flour mixture made this bread puff up just like sweet bread should. I love that it is kinda dense, but yet has some light airy pockets throughout. I look forward to making this recipe with booze and maybe some raspberries.
Since it is a recipe full of cranberry love, here are a few other cranberry filled recipes to try: Boozy Gluten-Free Cranberry Orange Muffins, Cranberry Spice Cake, Boozy Cranberry Tangerine Coffee Cake, Cape Cod Cranberry Relish.
10 minPrep Time
55 minCook Time
1 hr, 5 Total Time
Preheat oven to 350 degrees F. Spray bread loaf pan with cooking spray and sit aside.
In small sauce pot, burner on med-low heat, melt butter, then sit aside.
In small bowl, mix together gluten free flour, baking powder, baking soda, and salt.
In medium bowl, mix together brown sugar, melted butter, vanilla, eggs, and almond milk.
Add cranberries to flour mixture, and coat all sides to ensure the cranberries will not fall to the bottom of the bread while baking.
Mix together wet and dry ingredients well.
Pour into prepared loaf pan.
Bake for 55-60 minutes, depending on oven. Check with toothpick. Also, batter should have a drier look to it, rather than wet look, when cooked through. Let cool.