Chocolate Chip Cranberry Bread Trial: Gluten-free, Dairy-free, Nut-free

With fresh cranberries appearing in stores, I’ve been craving cranberry bread. I have to admit, when it comes to the holidays, I would much rather bake with cranberries than pumpkin. I really enjoyed the allergy-full version of the White Chocolate Cranberry Bread from Taste of Home, so I decided to adapt it to be Joseph-safe.

The Changes

Substituting the flour for gluten-free flour and coconut milk & lemon juice for the buttermilk was the easy part. However, I haven’t seen a dairy-free version of white chocolate. While Joseph would probably be able to tolerate a baked version of white chocolate, I decided to play it safe and use Enjoy Life chocolate chips. I also decided not to melt them before adding them to the batter, so they wouldn’t mask the citrus flavor too much.

The Method

In a small bowl, combine the coconut milk and lemon juice. Set aside.

In a mixing bowl, cream the sugar and shortening. Beat in the eggs, one at a time. Add coconut milk mixture, orange juice, lemon zest, and vanilla.

In a separate bowl, combine flour, xanthan gum, salt, and baking soda. Slowly add it to the rest of the batter and mix well. Stir in cranberries and chocolate chips.

Pour into a greased 9″ x 5″ x 3″ pan.

Bake at 350 degrees F for 55-60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan.

Chocolate Chip Cranberry Bread

Adapted from Taste of Home

Gluten-free, Dairy-free, Nut-free

Ingredients:

• 1/2 cup coconut milk
• 1/2 teaspoon lemon juice
• 1/2 cup shortening
• 1 cup sugar
• 3 eggs
• 3 Tablespoons orange juice
• zest from 1 lemon (1 teaspoon)
• 1 teaspoon vanilla
• 2 1/4 cups brown rice flour blend
• 2 1/4 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup Enjoy Life Chocolate Chips
• 1 cup fresh cranberries.

Combine coconut milk and lemon juice. Set aside for about 10 minutes.

Cream together shortening and sugar. Add the eggs one at a time, beating well after each addition. Add the coconut milk mixture, orange juice, lemon zest, and vanilla and mix until well combined. In a separate bowl, combine gluten-free flour, xanthan gum, salt, and baking soda. Gradually add it to the creamed mixture until well combined. Stir in chocolate chips and cranberries.

Pour into a greased 9″ x 5″ x 3″ pan. Bake at 350 degrees F for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan.

Makes 1 loaf

What I Thought

My husband and I quite liked this bread. I found the crust to be a bit gritty, but the inside was soft and moist. My daughter only picked crumbs off it, and Joseph only ate a few bites when pushed. Ah well. More for me.

Shared on Gluten Free Fridays, Allergy-Friendly Friday, Slightly Indulgent Tuesday, Allergy-free Wednesdays and Gluten-free Wednesdays

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