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Chocolate Chip Cranberry Bread

Grab the bag of frozen cranberries you bought during Christmas and bake this healthy quick bread. These gluten free Cranberry Bread loaves are a sweet and easy treat to bake! The fresh tart cranberries are tamed by the addition of mini chocolate chips and coconut sugar. This is the best "healthified" cranberry bread I have found!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten Free
Keyword: bread, breakfast, chocolate chips, cranberries, cranberry, dairy free, dessert, gluten free, holidays, snack
Servings: 3 loaves
Calories: 1165kcal
Cost: $7.00

Equipment

  • small bread pans
  • large bowl
  • wooden spoon
  • cutting board
  • knife

Ingredients

Bread Batter

  • 2 cups gluten-free flour blend G&S GF Flour Blend Recipe
  • 1 cup coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 egg
  • 3/4 cup almond milk
  • 6 Tbsp plant based 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 dairy free mini chocolate chips (reserve 2 Tbsp)

Topping

  • 1/4 cup coconut sugar
  • 2 Tbsp cold plant based 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

There are 1165 calories per loaf of bread if you bake 3 loaves.
These gluten free Cranberry Chocolate Chip Bread loaves are a sweet and easy treat to bake! Baking your favorite recipes is always fun, especially during the holidays! The fresh tart cranberries are tamed by the addition of mini chocolate chips and coconut sugar. Grab the bag of frozen cranberries you bought during Christmas and bake this healthy quick bread. This is the best "healthified" cranberry bread I have found!
Recipe inspired by Aly at Cooking in Stilettos.