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

Ingredients

  • 1¼ cups gluten-free all-purpose flour
  • 1 cup gluten-free oat bran
  • ⅓ cup granulated sugar
  • 1 Tbsp. baking powder
  • ½ tsp. ground cinnamon
  • ½ tsp. xanthan gum
  • ¼ tsp. salt
  • 1¼ cups applesauce
  • 2 large whole eggs, lightly beaten
  • 1 egg white, lightly beaten
  • ¼ cup melted butter
  • 1½ tsp. vanilla extract
  • ½ cup dried cranberries
  • ½ cup chopped walnuts

Directions

  • Preheat oven to 350°F. Butter an 8" × 4" 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 50–55 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.

Recipe Information

Serves: 8

Ingredients

  • 1¼ cups gluten-free all-purpose flour
  • 1 cup gluten-free oat bran
  • ⅓ cup granulated sugar
  • 1 Tbsp. baking powder
  • ½ tsp. ground cinnamon
  • ½ tsp. xanthan gum
  • ¼ tsp. salt
  • 1¼ cups applesauce
  • 2 large whole eggs, lightly beaten
  • 1 egg white, lightly beaten
  • ¼ cup melted butter
  • 1½ tsp. vanilla extract
  • ½ cup dried cranberries
  • ½ cup chopped walnuts

Directions

  • Preheat oven to 350°F. Butter an 8" × 4" 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 50–55 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat13g
Saturated Fat5g
Cholesterol60mg
Sodium160mg
Total Carbohydrate38g
Dietary Fiber3g
Sugars17g
Protein5g