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.
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.
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.
Pour into a greased 9″ x 5″ x 3″ pan.
Chocolate Chip Cranberry Bread
Adapted from Taste of Home
Gluten-free, Dairy-free, Nut-free
- 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
This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).
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. 🙂