Gluten-Free Cranberry Oat Bread

This bread is the perfect mix of tangy and sweet. It is great served immediately or frozen for later use.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 35 minutesDifficulty: Easy

Serves: 8


  • 1 1⁄4 cups gluten-free all-purpose flour
  • 1 cup gluten-free oat bran
  • 1⁄3 cup granulated sugar
  • 1 Tbsp. baking powder
  • 1⁄2 tsp. ground cinnamon
  • 1⁄2 tsp. xanthan gum
  • 1⁄4 tsp. salt
  • 1 1⁄4 cups applesauce
  • 2 large whole eggs, lightly beaten
  • 1 egg white, lightly beaten
  • 1⁄4 cup melted butter
  • 1 1⁄2 tsp. vanilla extract
  • 1⁄2 cup dried cranberries
  • 1⁄2 cup chopped walnuts


  • Preheat oven to 350°F. Butter an 8-by-4-inch loaf pan.
  • In a large mixing bowl, blend the flour, oat bran, sugar, baking powder, cinnamon, xanthan gum, and salt.
  • In a separate bowl, blend the applesauce, eggs, egg whites, butter, and vanilla. Stir the wet ingredients into the dry ingredients and fold in the cranberries and walnuts.
  • Spread the batter into the prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool completely. Slice and serve immediately, or wrap tightly and store for up to 24 hours or freeze for later use.