Cranberry Walnut Bread (GF)

by Patricia Dowd in Cyclocross, Train With Grain

This gluten-free cranberry bread is made with yogurt instead of oil and is sweetened with honey and orange zest. Wouldn’t this make a lovely breakfast for Thanksgiving?


Preheat oven to 350° F.

Spread walnuts on a cookie sheet and toast in over for 8-10 minutes, or until lightly toasted. Remove; coarsely chop.

Prepare a bread pan or muffin tin*.

In a medium bowl combine flour, almond meal, brown sugar, baking powder, xanthan gum and salt. In a medium bowl or Kitchen Aid, mix (using flat beater attachment) eggs, yogurt, vanilla, orange zest; add dry ingredients. Combine. Add cranberries and toasted walnuts. Combine.

Pour the batter into prepared baking pans or muffin tin and bake for about 1 hour, until sides pull away from edges of the pans, or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and place on a wire rack to cool for 10-15 minutes. Remove from pan. Serve warm. Share with your friends, family and training partners.

*Muffins are great real food snacks for training rides and fit perfectly in your jersey pocket.

Adapted from a recipe in Real Simple, November 2011.


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Patricia Dowd Google: Patricia Dowd
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2 Responses to “Cranberry Walnut Bread (GF)”

  1. I made two bob redmill recipes including this cranberry walnut bread and what a waste of expensive ingredients! disappointing!

    • Marie,

      We are so sorry to hear that you were not happy with the results. I would very much like to know more about what went wrong and send you some free product vouchers to make this right. I will follow up with an email.

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