This gluten-free cranberry loaf is a delightful treat that combines the tartness of cranberries with a moist, tender crumb. Perfect for breakfast, a snack, or even dessert, this loaf is sure to become a favorite in your household. The recipe is simple to follow and results in a deliciously satisfying bake every time.
When preparing this recipe, you may need to pick up a few specific items from the supermarket. Gluten-free all-purpose flour is essential for those avoiding gluten, and buttermilk provides a tangy richness that enhances the loaf's flavor. Fresh or frozen cranberries add a burst of tartness, making this loaf unique and flavorful.

Ingredients For Gluten-Free Cranberry Loaf Recipe
Gluten-free all-purpose flour: A blend of flours and starches that mimic the properties of wheat flour without the gluten.
Granulated sugar: Provides sweetness and helps with the loaf's texture.
Baking powder: A leavening agent that helps the loaf rise.
Baking soda: Another leavening agent that works with the buttermilk to create a light texture.
Salt: Enhances the flavors of the other ingredients.
Buttermilk: Adds moisture and a slight tang to the loaf.
Vegetable oil: Keeps the loaf moist and tender.
Eggs: Provide structure and stability to the loaf.
Vanilla extract: Adds a warm, sweet flavor.
Cranberries: Provide a tart contrast to the sweet loaf.
Technique Tip for This Recipe
When folding in the cranberries, make sure to do so gently to avoid breaking them. This will ensure that the cranberries remain whole and distribute evenly throughout the batter, giving your loaf a burst of flavor and a visually appealing look.
Suggested Side Dishes
Alternative Ingredients
gluten-free all-purpose flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.
gluten-free all-purpose flour - Substitute with coconut flour: Coconut flour is also gluten-free and adds a slight sweetness, but you may need to adjust the liquid content as it absorbs more moisture.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.
granulated sugar - Substitute with maple syrup: Maple syrup is a natural sweetener and adds a rich flavor, but you may need to reduce other liquids in the recipe.
baking powder - Substitute with baking soda and cream of tartar: Mix ¼ teaspoon baking soda with ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.
baking soda - Substitute with baking powder: Use 4 times the amount of baking powder to replace baking soda, but note that it may affect the taste slightly.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.
buttermilk - Substitute with almond milk and lemon juice: Mix 1 cup almond milk with 1 tablespoon lemon juice to create a dairy-free buttermilk alternative.
buttermilk - Substitute with yogurt: Use plain yogurt thinned with a little water to achieve a similar consistency and tanginess.
vegetable oil - Substitute with coconut oil: Coconut oil is a healthier fat and adds a subtle coconut flavor.
vegetable oil - Substitute with applesauce: Applesauce can be used to reduce fat content and adds moisture, but it may slightly alter the texture.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg to create a vegan alternative.
large eggs - Substitute with chia eggs: Mix 1 tablespoon chia seeds with 3 tablespoon water per egg for a similar binding effect.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.
vanilla extract - Substitute with maple extract: Maple extract adds a unique sweetness and depth of flavor.
fresh or frozen cranberries - Substitute with dried cranberries: Dried cranberries can be rehydrated in warm water and used, though they will be sweeter.
fresh or frozen cranberries - Substitute with blueberries: Blueberries offer a different but equally delicious fruity flavor.
Other Alternative Recipes Similar to This
How To Store / Freeze Your Cranberry Loaf
Ensure the cranberry loaf is completely cooled before storing or freezing. This prevents condensation, which can make the loaf soggy.
For short-term storage, wrap the loaf tightly in plastic wrap or aluminum foil. Place it in an airtight container to maintain freshness. Store at room temperature for up to 3 days.
To extend the shelf life, refrigerate the cranberry loaf. Wrap it in plastic wrap or aluminum foil and place it in an airtight container. It will stay fresh for up to a week.
For freezing, wrap the loaf tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place it in a resealable freezer bag or airtight container. Label with the date for reference.
Slice the cranberry loaf before freezing for convenience. Place parchment paper between slices to prevent them from sticking together. This allows you to thaw individual slices as needed.
To thaw, remove the desired amount of cranberry loaf from the freezer. Let it sit at room temperature for a few hours or overnight in the refrigerator. For a quicker option, use the microwave on a low setting for short intervals.
Refresh the cranberry loaf by warming it in a preheated oven at 300°F (150°C) for about 10 minutes. This will restore its freshly baked texture and aroma.
Avoid storing the cranberry loaf in the refrigerator if you plan to consume it within a day or two, as refrigeration can sometimes dry out baked goods.
How To Reheat Leftovers
Oven Method: Preheat your oven to 300°F (150°C). Wrap the cranberry loaf in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the loaf's moist texture.
Microwave Method: Slice the cranberry loaf into individual servings. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This method is quick but can make the loaf slightly chewy if overdone.
Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the cranberry loaf slices on a baking tray and cover them loosely with aluminum foil. Heat for about 5-10 minutes. This method is great for achieving a slightly crispy exterior while keeping the inside moist.
Steaming Method: If you have a steamer, this is an excellent way to reheat the cranberry loaf without drying it out. Place the loaf or slices in a heatproof dish, cover with aluminum foil, and steam for about 5-7 minutes. This method keeps the loaf incredibly moist and tender.
Skillet Method: For a unique twist, heat a non-stick skillet over low heat. Add a small amount of butter or vegetable oil to the skillet. Place slices of the cranberry loaf in the skillet and heat for 1-2 minutes on each side. This method gives the loaf a slightly crispy edge while keeping the inside soft and warm.
Best Tools for This Recipe
Oven: Essential for baking the cranberry loaf to perfection at the specified temperature.
Loaf pan: Used to shape and bake the cranberry loaf, ensuring it holds its form.
Whisk: Ideal for combining dry ingredients and ensuring they are well mixed.
Mixing bowl: Necessary for mixing both the dry and wet ingredients separately.
Measuring cups: Used to measure out the precise amounts of flour, sugar, buttermilk, and oil.
Measuring spoons: Essential for accurately measuring smaller quantities like baking powder, baking soda, salt, and vanilla extract.
Spatula: Useful for folding in the cranberries gently without overmixing the batter.
Toothpick: Handy for testing the loaf's doneness by inserting it into the center to see if it comes out clean.
Wire rack: Important for cooling the loaf evenly after it has been baked.
Cooling rack: Allows air to circulate around the loaf, helping it cool down completely.
How to Save Time on Making This Recipe
Pre-measure ingredients: Measure all ingredients before starting to save time during preparation.
Use a stand mixer: A stand mixer can quickly combine wet and dry ingredients without overmixing.
Frozen cranberries: If using frozen cranberries, there's no need to thaw them, saving prep time.
One-bowl method: Combine wet ingredients directly into the bowl with dry ingredients to reduce cleanup.
Preheat oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.

Gluten-Free Cranberry Loaf Recipe
Ingredients
Main Ingredients
- 2 cups Gluten-Free All-Purpose Flour
- 1 cup Granulated Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Buttermilk
- ¼ cup Vegetable Oil
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 ½ cups Fresh or Frozen Cranberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the cranberries gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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