{This recipe has been updated from it’s original version to be included in the G&S Holiday Collection.}
A few months ago, I was inspired to make this bread recipe while perusing Pinterest.
You know how that goes, I got on Pinterest to find a new workout and ended up wasting away my afternoon cracking up at humorous memes and finding decadent recipes I simply had to make over Whole Food Family Style!
Oh Pinterest, you suck me in every time. Every. Single. Time.
I always buy several bags of fresh cranberries during the holiday season because they are priced so well.
I store them in the freezer and wait for the “cranberry mood” to strike.
As stated above, I made this Chocolate Chip Cranberry Bread during the Christmas season, but considering most of us have access to frozen cranberries year- round, this recipe isn’t just for the holidays.
This bread makes a great gift for teachers, neighbors, or your local fire station.
Yes, I am married to a firefighter, and yes all the guys at Station 3 loved this sweet cranberry bread! Even the batches I didn’t think were up to snuff (bonus points for them)!
#glutenfree Chocolate Chip Cranberry Bread | Use fresh or frozen! #healthy #sammisrecipes Click To TweetI decided to make this recipe with our Gluten-Free Flour Blend. I love how delicious this blend is in our Simply Amazing Banana Muffins, so I just knew it would be perfect for this cranberry bread too.
As with all gluten-free baked goods, this cranberry bread does tend to dry it out a little quicker than recipes made with wheat flour.
However, I combat this by storing my bread in the fridge (or freezer for long term storage) and warm up a few slices at a time in the microwave.
As long as you eat these small bread loaves within 3-4 days, you are golden!
The tartness of the cranberries is tamed by the sweetness of the mini chocolate chips and coconut sugar crumb topping.
Oh…it is making my mouth water as I type!
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Now onto the delicious Cranberry Bread recipe…
Chocolate Chip Cranberry Bread
Ingredients
Bread Batter
- 2 cups gluten-free flour blend G&S GF Flour Blend Recipe
- 2 tsp Xanthan gum
- 1 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 egg
- 3/4 cup almond milk
- 6 Tbsp butter, room temperature
- 1 1/2 tsp vanilla extract
- 1 cup fresh or frozen cranberries, halved or roughly chopped (reserve 1/4 cup)
- 1/2 cup mini chocolate chips (reserve 2 Tbsp)
Topping
- 1/4 cup coconut sugar
- 2 Tbsp cold butter
- 1/4 cup gluten-free flour blend
Instructions
- Heat the oven to 350 degrees F. Spray 3 small loaf tins nonstick spray.
- In a large bowl, whisk together the flour, coconut sugar, baking powder and salt. In a smaller bowl, whisk together the egg, milk, melted butter and vanilla extract.
- Pour the wet ingredients into the dry ingredients, mix until just combined. You should still see some clumps of flour. Fold the halved cranberries and chocolate chips (making sure to reserve the amount suggested above for the topping) into the batter.
- Pour the batter into the prepared loaf pans and spread the batter evenly, taking care to level out the top of the batter. Tap the pans on your countertop to help with this.
- Next, make your topping. In a small bowl, add flour and sugar and COLD butter cut into 4-5 smaller pieces. Without fingers, combine mixture until crumbs form and mixture is combined. Alternately add to the top of the bread some chopped cranberries, chocolate chips, and crumb topping.
- Bake for 40-45 minutes. The bread is done when toothpick inserted in the center comes out clean. Let cool in the pan for about 15 minutes, then gently run a knife around the edges of the bread to release it from the pan. Let the loaves cool completely on a wire rack.
- Wrap tightly in saran wrap and store loaves in the fridge! Or place in a freezer bag to store in the freezer until ready to serve.
Notes
Recipe inspired by Aly at Cooking in Stilettos.
[madmimi id=194095]
Fresh cranberry is not so abundant in my part of the world; but your cranberry bread looks so amazing that I have to get my hands on some frozen ones and bake this asap! Mind-blowing pictures!
Priyanka,
Hello! Don’t worry, frozen cranberries work just as well in this recipe 🙂 Thank you for your compliments on the photos! I was just scrolling through your blog and completely blown away by your fabulous images. GORGEOUS!!
I can not WAIT to try this bread and loved it on sight! Thanks so much for linking up to the You Link It, We Make It Party last week and congrats on the feature. 🙂 We hope to see you again!
It’s an amazing bread recipe! Sammi made it for me a few weeks back and I was shocked at how delicious it was. She’s my “healthifying hero”!!!
This will be one of our features tomorrow at You Link It, We Make it! If you’ll send me an email at [email protected] with your Pinterest email address I’ll send you an invite to our group board.
Oh wow! Thank you so much, April! We can’t wait to see how you like the recipe 🙂 I just sent you an e-mail!
This looks amazing! Pinned it. Thanks so much for sharing this with us at Savoring Saturdays linky party. Hope you’ll join us again. Have a great weekend!
I love the flavour of cranberries and I love that they are so good for you too! your Chocolate Chip Cranberry Bread looks wonderful. Sharing. Thank you for being a part of the Hearth and Soul Hop.
Thank you April! Yes, nothing is better than cranberries and chocolate 🙂
This looks great! I’ve never done chocolate chips with cranberries before. I’ll have to give it a shot!
Thanks for sharing on the Shine Blog Hop!
Hi Tiffany! Chocolate chips and cranberries were made for each other 🙂 I can’t wait for you to try this recipe!
Thanks for sharing at #LetsGetRealSocial link party.
this bread look delicious! I am always looking for ways to use cranberries – I’m not familiar with cooking with them so this helps! thank you 😀
Thanks Tianna! Love your beautiful name btw 🙂 Try this bread and see what you think of cranberries in baking and then maybe experiment with them in savory dishes like a sauce over chicken!
Yum! This bread looks really good!
I came over on SHINE, and I’m glad to find your site.
I pinned and stumbled your post!
Hope you have a blessed evening,
Melanie
Thank you SO MUCH Melanie for stopping by and sharing this recipe 🙂 We hope to “see” you again! Enjoy this sweet treat!
I have two bags of cranberries in the freezer perfect for this recipe. Thanks for sharing on the Creative K Kids Linky Party this week. I hope you will join us again next week.
This looks awesome! Great way to use up the leftover cranberries! Thanks for sharing 🙂
Thanks Chellie! Yes, we all have those frozen cranberries in our freezer. Let’s put them to delicious use 😉