There’s something magical about the aroma of freshly baked bread wafting through your kitchen during the holiday season. Today, I’m sharing my favorite gluten-free cranberry bread recipe that not only satisfies your taste buds but also nourishes your body.
The Healing Power of Cranberries
Before we dive into the recipe, let’s talk about why cranberries deserve a special place in your healing kitchen:
- Urinary Tract Health: Cranberries contain proanthocyanidins (PACs) that prevent harmful bacteria from adhering to urinary tract walls, naturally supporting urinary health.
- Immune Support: Rich in Vitamin C and antioxidants, cranberries help strengthen your immune system – perfect for the winter months.
- Anti-inflammatory Properties: The polyphenols in cranberries help reduce inflammation throughout the body.
- Heart Health: Regular consumption of cranberries has been linked to improved cardiovascular health and lower blood pressure.
What Makes This Recipe Special
This gluten-free cranberry bread is:
- Made with nutrient-dense gluten-free flours
- Naturally sweetened with maple syrup
- Free from common allergens
- Packed with whole food ingredients
- Perfect for holiday gatherings or breakfast
Ingredients
Dry Ingredients:
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp cinnamon
Wet Ingredients:
- 3 large eggs
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tbsp orange zest
Mix-ins:
- 1 1/2 cups fresh cranberries
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, whisk together all dry ingredients until well combined.
- In a separate bowl, beat eggs, then add maple syrup, melted coconut oil, vanilla extract, and orange zest.
- Slowly fold wet ingredients into dry ingredients until just combined.
- Gently fold in cranberries and pecans (if using).
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Let cool in pan for 10 minutes before transferring to a wire rack.
Storage Tips
Store your cranberry bread in an airtight container:
- Room temperature: 2-3 days
- Refrigerator: up to 1 week
- Freezer: up to 3 months
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References
- Blumberg JB, Camesano TA, Cassidy A, et al. Cranberries and their bioactive constituents in human health. Advances in Nutrition. 2013;4(6):618-632. [Link]
- Gupta K, Chou MY, Howell A, et al. Cranberry products inhibit adherence of p-fimbriated Escherichia coli to primary cultured bladder and vaginal epithelial cells. J Urol. 2007;177(6):2357-2360 [Link]
- Pappas E, Schaich KM. Phytochemicals of cranberries and cranberry products: characterization, potential health effects, and processing stability. Crit Rev Food Sci Nutr. 2009;49(9):741-781 [Link]
