Gluten-Free Cranberry Walnut Bread

Ingredients

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• 2 cups gluten-free all-purpose flour blend (ensure it contains rice flour, tapioca starch, and potato starch) Shop
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) Shop
• 2 tsp gluten-free baking powder Shop
• 0.5 tsp salt
• 0.5 cup dried cranberries Shop
• 0.5 cup chopped walnuts, lightly toasted Shop
• 1 cup warm milk (dairy or non-dairy)
• 2 large eggs, at room temperature
• 3 tbsp melted unsalted butter or neutral oil
• 0.25 cup granulated sugar Shop

Instructions

1. 1 Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan and dust it with gluten-free flour, or line it with parchment paper. In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), gluten-free baking powder, and salt for about 30 seconds until thoroughly combined and aerated. This ensures even distribution of leavening agents.
2. 2 In a separate medium bowl, whisk together the warm milk, room temperature eggs, melted butter or oil, and granulated sugar until smooth and well incorporated. The mixture should be uniform in color and consistency.
3. 3 Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined, being careful not to overmix. The batter will be thick and slightly sticky, which is typical for gluten-free baking.
4. 4 Gently fold in the dried cranberries and toasted chopped walnuts until they are evenly distributed throughout the batter. Ensure no large pockets of fruit or nuts remain clumped together.
5. 5 Spoon the batter into the prepared pan and smooth the top with your spatula. Bake for approximately 50-60 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

Tips & Notes

• Soak the dried cranberries in hot water for 10 minutes, then drain and pat dry so they don't pull moisture from the crumb. Choose cranberries labeled gluten-free; some dried fruit is dusted with flour or packed on shared lines.
• Warm milk here means lukewarm, about body temperature. Cold milk makes the melted butter firm up into flecks, and hot milk can start to cook the eggs.
• This is a long bake at 375°F. If the top is browning before a skewer comes out clean, lay foil loosely over the loaf for the remaining time.

Common questions