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

December 7, 2012
cranberry bread 005

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┬áthe 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.

cranberry bread 001

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.

cranberry bread 002In 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.

cranberry bread 003Bake 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.

cranberry bread 005

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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9 Comments leave one →
  1. December 7, 2012 7:06 am

    This looks good. I’m always wondering what to do with the left over cranberies.

    • December 7, 2012 12:43 pm

      Yes, I’m wondering what to do with the ones that I have left.

  2. January 16, 2013 6:41 pm

    What beautiful bread! :) I love that its dairy free and nut tree as well!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    On the Gluten Free Fridays tab we have new badges for you to display on your blog. There are a few different choices for you. There are varying sizes as well. If you’ve had a featured recipe in the past, feel free to grab one of those badges as well! They are free for the taking; use as you wish! Thanks for supporting our GF community and spreading the word!

    Thanks for linking back to the Gluten Free Fridays post!

    See you at the link up this week!

    Cindy from vegetarianmamma.com

  3. January 20, 2013 6:21 am

    I love chocolate and cranberry together…this looks so yummy, especially with the fresh cranberry! I am featuring your recipe on AFW this week, thanks for sharing it!

Trackbacks

  1. Cranberry Vinaigrette Trial: Dairy-free, Gluten-free, Nut-free « The Rice of Life
  2. Recipe for Gluten Free, Sugar Free Slightly Indulgent Tuesday
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  4. Your Favorite Recipes for 2013 | The Rice of Life

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