Cranberry Walnut Bread
I have received many requests for holiday recipes these last few days, so I thought I’d share one of my Thanksgiving favorites –gluten free, dairy free cranberry nut bread.
In the next week or so, I’ll post another one of my favorite cranberry recipes, raw cranberry relish.
I love anything with cranberries. Tart and super sour, they are also amazingly nutritious. For this recipe, I use frozen cranberries –you could experiment with fresh or dried cranberries, though I’m not exactly sure how it will turn out since I haven’t tried it with either of those ingredients.
For now, here is a coconut flour recipe that everyone in my family likes to munch on.
½ cup coconut flour
1 teaspoon celtic sea salt
1 teaspoon baking soda
5 eggs
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract
1 cup cranberries, frozen
½ cup walnuts, chopped
- In a medium bowl combine coconut flour, salt and baking soda
- In a large bowl blend eggs, grapeseed oil, agave and vanilla
- Blend dry ingredients into wet, then fold in cranberries and walnuts
- Pour batter into a greased 5 x 9 x 3 inch loaf pan
- Bake at 350° for 50 minutes
- Cool and serve
If you are getting into baking with coconut flour, I highly recommend Bruce Fife’s, Cooking with Coconut Flour
The 4 of us are off to California this weekend to visit a family member who has fallen ill –we are hoping to bring some healing cheer and boost morale. Given that my boys will be there, that shouldn’t be too much of a challenge.
The boys packed their bags tonight before bed and were jumping up and down in anticipation of seeing one of their favorite people in the whole world. Sometimes children are the best healers, either way, they never cease to amaze me!
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Subscribe by Email to elanaspantry.com:Posted on November 14, 2008 in breads by Elana
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28 comments for the post “Cranberry Walnut Bread”
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Wow Elana,
Just beautiful and it looks simply delicious. I haven’t tried coconut flour yet but I love other coconut products - coconut milk, oil, and coconut meat.
I love that your recipe is dairy and sugar free as well. I may have to try this with some other gluten-free mixes before I get a chance to get some coconut flour - the closest store to me with it is an hour away, sadly enough. I’ll let you know if I come up with another GF version.
sincerely,
sarah
November 14th, 2008 1:24 pm
This looks FABULOUS, Elana! I’m definitely going to give this one a try! Have you ever made it with almond flour?
November 14th, 2008 3:21 pm
So delectable!!
November 14th, 2008 8:21 pm
Thank you so much for these wonderful recipes. I have been a diabetic for over 40 years and my 9 year old daughter has just been diagnosed as a celiac. I can’t tell you how much your blog has improved our lives, Meredith hated gritty, grainy flours but loves to cook your recipes and eat them too. They are really popular at school parties and for after school snacks with friends. You have enabled her to feel the same as everyone else again, in fact, maybe a little better off than before!
November 14th, 2008 10:21 pm
Hi Elena,
Thanks so much for this recipe. I love making breads around Thanksgiving and was feeling kind of challenged this year having to be Gluten and Dairy free (I seem to be able to have eggs though).
I made the cranberry lemon muffins last night. I used fresh cranberries and gave them a quick chop in the food processor. Added two extra tablespoons of agave to compensate for the tartness of the fresh cranberries. Also added a teaspoon of lemon extract with the lemon zest. They came out wonderful!!
Can’t wait to try the bread. I am going to add chopped fresh cranberries to my batch of pumpkin pie muffins this morning.
Thank you so much for all that you do.
Theresa Watson
Merritt Island, FL
November 15th, 2008 5:35 am
I like coconut flour, it’s low in carbs and it’s nice to see that you can make bread with it and not need starches. I look forward to trying this
but I’m allergic to cranberries so I’ll sub something for them.
Best wishes and thanks for the great recipe.
November 15th, 2008 5:47 am
I just wanted to mention to your readers that if you measure the grapeseed oil first and then use the same measuring cup for the agave, the agave slips right out of the cup and you don’t waste any.
Thanks — just wanted to share,
Theresa
Merritt Island, FL (where it is very hard to find gluten free products)
November 15th, 2008 5:59 am
That is a good looking Loaf of bread.
We love Cranberries. They are a perfect substitute for those who do not enjoy raisins as much.
November 15th, 2008 9:54 am
Oooh….can’t wait to try.
Are you as emphatic about the brand of coconut flour as you are about the brand of blanched almond flour?
November 15th, 2008 10:09 am
Elana - have you tried using pumpkin as a wet ingredient in place of some of the eggs and oil? I used to make a pumpkin cranberry bread that was delicious. Am unsure if your recipe could be converted.
November 15th, 2008 1:09 pm
I just made this and it is amazing! I used pecans instead of walnuts and lined the bottom of the pan with slivered almonds. This will be a great one for my grain/intolerant clients and will certainly be a favoruite for Passover too!
November 15th, 2008 2:19 pm
loved this, made it tonight - easy and no one knew it was gluten free : )
November 15th, 2008 9:48 pm
We made this with fresh cranberries and olive oil, and it turned out great…just required an additional 5 minutes or so in the oven. It’s very moist!
November 16th, 2008 8:20 pm
yum! I’m looking forward to making this soon.
x x x
November 17th, 2008 5:46 am
Hi Elena,
I love that traditional cranberry/orange relish made with fresh cranberries and oranges in a food processor with lots of sugar. Do you have a variation to this using agave?
Can’t wait to see the rest of your holiday recipes!! Keep up the great work!!
Best Wishes,
Theresa
Merritt Island
November 17th, 2008 9:49 am
sarah -Thanks for your comment; I purchase all of my coconut flour online, so you might try that. It’s cheap and arrives quickly.
Melanie -Thanks. For that answer, please see my faq.
VeggieGirl -Thanks!
Suzanne -What a nice comment; I am so glad that you and your daughter are enjoying these recipes!!!! Thanks for writing.
Theresa -Thanks so much for your comment. Your experiments and variations sound divine! I especially like the idea of fresh cranberries in the pumpkin muffins -yum!
Debbie -Thanks and I hope it is delicious.
Theresa -Great tip; I do this too. I just finished writing my cookbook a couple of weeks ago and made sure to put the agave ahead of the grapeseed oil in each recipe for this very reason. Thanks for pointing this out to the other readers.
H.Peter -I think cranberries are better than raisins –love the tartness.
Ruth -No, I haven’t seen variation in the quality of coconut flours, so far all the ones I’ve used have been great.
Linda -I haven’t tried this as I like using eggs (for the protein) and don’t mind oil.
Meghan -That sounds delicious!
Revekah -Thanks for your comment –glad it was easy to make and I think it’s just great that no one knew it was gluten free.
lkat80 -Thanks for letting us know about your substitutions and adjustment in cooking time!
naomi -Thanks.
Theresa -I’ll be posting that one before Thanksgiving.
November 18th, 2008 11:47 am
I tried this today, and it’s great! I added some fresh orange zest because my mom always made cranberry-orange bread around Christmas time. It’s really good with that addition. And I used honey instead of agave. Like another commenter, I had to cook it an extra 5 minutes. Unfortunately, the outsides got a bit too brown, while some of the insides never quite cooked through. Maybe I’ll make them as muffins next time to prevent this problem. In any case, the bread tastes wonderful! Thank you!
November 18th, 2008 1:20 pm
I have a question about leftovers. Since they’re gluten-free, should I stick them in the fridge or would an airtight container at room temperature be fine?
November 18th, 2008 3:38 pm
I made this the other day and the dog loved it! :) Unfortunately I left it to cool a little too close to the edge of the counter.
Luckily he just took a bite out of one end, so I was able to salvage some for myself and it’s delicious.
November 18th, 2008 5:26 pm
Hi Elana
I just read that you were coming to California this week and you may be here still. So come on over for some yellow split pea soup that is just about ready. (I LOVE that recipe!) I live in Albany: I wonder, are you in Davis with your family? I thought I remembered you were from that area, And it’s so close! I wish you and your family could come to the Bay area before you go back. There’s so much we have in common! I want to talk to you over a grain-free meal and hear your views on living grain free!! I’ve had quite a year in recovery from who-knows-what with odd allergic reactions and failing immune system. The recipes you post have made my life soooo much more enjoyable and I am feeling like a new person. I hope you are well too and your loved one is well and healing up! I am totally serious that you should come by for tea and cranberry nut bread with your family.
Best
Jeanne
November 18th, 2008 8:15 pm
Alison -The addition of orange zest sounds great.
Steph -All of this would be dependent on the specific type of leftover you are referring to. Does your inquiry regard this nut bread, specifically? If so, I cover mine and leave it out on the counter for up to 3 days. After that it needs to go (well wrapped) in the fridge or it will mold.
Betsy -That’s the funniest comment I’ve received yet. Thanks for making me laugh.
Jeanne -You are so sweet. We were only there for 42 hours and doting the entire time on our healing relative who thoroughly enjoyed the doting. I did sneak out to the Davis Farmer’s Market though and had some good political discussion with the almond farmers there. Next time we go, let’s get in touch and hopefully we can meet up at the market and get together.
November 19th, 2008 10:59 am
Elana, I made this again today with some additional changes and wanted to share my results. I replaced all of the oil and half the agave with unsweetened apple sauce. So I ended up with 3/4 cup apple sauce and 1/4 cup honey. Then I baked them as muffins (9 of them) for 28 minutes at 350. They were lighter and fluffier than the bread I made yesterday, and I didn’t have the problem of too much outside browning like I did with the loaf. These are wonderful! My husband really liked them a lot. I was thrilled to cut down on the sugar a bit more, and it was nice to reduce the calorie count too. Usually I don’t mind, but with the holidays here, I try to be more careful. Obviously, the bread is awesome as originally written, I just thought someone might be curious about some other options. Thanks for such wonderful inspiration! You’re giving me the courage to experiment with coconut flour for the first time. :-)
November 19th, 2008 6:52 pm
Alison,
What a great substitutions; thanks for sharing them with all of us!
I am so glad you are feeling comfortable experimenting with the coconut flour.
Elana
November 20th, 2008 10:38 am
Hi Elana,
I always find coconut, and especially coconut flour, soothing to digestion so I figured my family would appreciate this bread.
I made a few improvisations. I couldn’t find a regular-sized loaf pan - so I baked two cute mini loafs. I also used Bob’s Red Mill coconut flour, which worked fine. I used 1 cup frozen cranberries, and 1/4 cup each chocolate chips (the bread would not have been sweet enough for my dad without it) and blanched slivered almonds instead of the 1/2 cup walnuts. Some coconut flour recipes that do not have cocoa powder are too moist for my taste, but this wasn’t. Here, the result was great - and soothing! Keep up the fabulous work!
November 29th, 2008 3:43 pm
~M,
Thanks so much for your comment. I’m glad you liked this and enjoyed hearing about your improvisations –the cranberry chocolate combo sounds delicious.
Elana
November 29th, 2008 8:31 pm
Wow — I have tried 4 online recipes using coconut flour, and this is the very first one that worked! Thank you! (others were edible but took usu. 20 to 40mins additional baking time)
Tried it in a loaf-pan and had one rivulet of wet stuff running down the middle after the rest was cooked, but then again I did not use agave syrup. (Tried 1/4 C apple butter + 1/4 C water.) Made it again in a pie plate & no problems. (Used an 8 oz can of peaches in pear juice that time.) May try applesauce as mentioned.
Not only was it delicious, but it was also *so* convenient! I just spent a few days with busy relatives in a house where most of the food contains gluten and casein (what their kids like — I was the same way). Brought a few slices of this bread with me (kept in fridge) and that covered lunches pretty well, including while traveling. Great to have something portable that actually tastes good w/o heating.
(Note, I did buy some Celtic Sea Salt but it’s not the same granularity as the kind you link to. I cut the salt in the recipe in half, as I’m used to very low salt.)
Side note - I can get locally-raised fresh cranberries — they bounce! How cute!
December 27th, 2008 10:04 pm
sooo good! the tartness of the cranberries are such a wonderful contrast to the rest of the bread!
December 28th, 2008 9:21 pm
Ninufar -So glad that you found us here. Coconut flour just might be my favorite flour of all. Thanks for sharing all of your substitution adventures.
april -This is one of my favorites!
December 30th, 2008 11:55 am