This homemade gluten free cranberry chocolate chip bread is a family favorite. It is made from simple ingredients and was tested with two different flour blends to give you options. This loaf bakes up moist, but not dense. Don’t let the chocolate chips fool you; this fall loaf is baked with wholesome ingredients. Make it in under an hour.
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❤️ Sandi’s Recipe Summary
The Quick Bite: This homemade gluten free cranberry chocolate chip bread is moist and full of flavor. It is a great loaf to make through the fall holidays. It works with either fresh or frozen cranberries, and orange zest ties the cranberry and chocolate chip flavors together. I used coconut sugar to keep it lower in glycemic index, and it is a great choice for serving with breakfast or brunch without the guilt! Make it refined sugar-free by using Lily’s Sugar-Free Chips.
(This recipe was updated with a few recipe improvements, including a better rise, using frozen cranberries, and using brown sugar in place of coconut sugar. I first created this recipe in 2014, before it was easy to find a lot of gluten free ingredients. I also tested two more flour blends, and I hope you love this newly improved cranberry chocolate chip bread recipe.)
Thanksgiving is around the corner, and I really wanted to create a moist gluten free and dairy-free bread recipe that our family could enjoy with breakfast without the guilt. This recipe is pretty flexible, and I share a few tested ingredient options, including using fresh or frozen cranberries.
I tested this recipe with three flour blends, so you have options you know work. King Arthur Measure for Measure, Bob’s Red Mill 1:1, and most recently with Pamela’s Gluten Free All Purpose Flour. All three blends worked well, though I needed an extra 1 TBSP of liquid when using Pamela’s blend. This recipe benefits from resting the batter for 15 minutes, so I recommend preheating the oven after you mix the batter. This rest allows the rice flour to soften, eliminating any grittiness.
The chocolate chips add a delicious flavor twist with the tart cranberries. It is fancy enough for a holiday brunch table, easy enough for a Tuesday. I can’t wait to hear what you think of this recipe and that flavor combination!
You may also enjoy these gluten free cranberry streusel muffins! If you’re in the mood for cake, this Gluten Free Cranberry Pound Cake is absolutely delicious!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1:1, Pamela’s GF All Purpose Blend, and King Arthur Measure for Measure. That doesn’t mean other flours won’t work; I haven’t tested other flours. Every flour blend varies, so if you use a different blend, evaluate your batter and add more moisture or flour if needed. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Coconut Sugar – I love using coconut sugar in this recipe because it is unrefined. If you do not need a lower-glycemic sugar, you can substitute brown sugar.
- Flaxseed Meal – Use ground flaxseed meal and not the whole seed in this recipe. The ground flaxseed meal helps with binding and moisture retention, not just fiber.
- Coconut Oil – I like using coconut oil because it adds some sweetness, but unflavored oils like avocado or canola also work well.
- Non-Dairy or Regular Milk – I tested this recipe using almond milk and more recently Oatly 4 Ingredient Oat Milk. You can use another type of non-dairy milk, but do not use canned coconut milk because it is too thick. Regular milk also works well.
- Chocolate Chips – Bittersweet, dark, or milk chocolate are fine. If you are dairy-free, use Enjoy Life or another dairy-free chocolate chip brand. Lily’s is a great option if you are sugar-free.
- Optional: Add pecans or walnuts. You can save money buying nut pieces instead of whole nuts.
How to Make Gluten Free Cranberry Bread with Chocolate Chips (Step-By-Step)
Step 1: Wash and chop up your cranberries. Look for bruised ones and toss those in the trash. There are lots of fresh cranberries in this gluten free cranberry bread recipe. If you are using frozen cranberries, leave them whole.
Step 2: Add your dry ingredients to a large
Step 3: Pour the wet ingredients into the dry ingredients. Add the cranberries and chocolate chips. Note: In this test photo, I was using frozen cranberries. Gently mix up the wet and dry cranberry bread ingredients.
Step 4: Gently mix up the wet and dry cranberry bread ingredients. Be very careful not to overmix the batter. Overmixing will cause this bread to turn out dense. Note: The photo of the batter above is cold because I used frozen cranberries. If you are using fresh cranberries, your batter will be more like thick pancake batter.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use affects the batter’s moisture. If your bread batter is too runny, add more flour, and if it is too thick, add more liquid.
Step 5: Pour the batter into a loaf tin. I like to use parchment paper to line the pan, so it is easier to lift the bread out. If you prefer a baking spray, use this gluten free baking spray in my baking tin to prevent the cranberry quick bread from sticking to the pan.
Optional: Sprinkle some coarse baking sugar over the top. This gives the top of this cranberry nut bread loaf a nice little sparkle.
Step 6: Bake the gluten free loaf at 350º F for 45-50 minutes. The actual time can vary a little depending on the size and depth of your loaf tin. If you are using frozen cranberries, you may need to bake for 55 minutes. If the top starts to get too dark, cover the bread with a foil tent midway through baking.
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Step 7: Remove the bread from the oven and do the toothpick test to make sure it is baked through. If you see any batter or crumbs, let the bread bake a little longer.
Let the bread sit in the pan for 5 minutes, then gently tip it over in your hand and slide the loaf onto a wire cooling rack to cool.
👀 Sandi Says: You can also use this recipe to make dairy-free, gluten-free cranberry muffins! Just put your batter into parchment paper-lined muffin liners.
Optional Orange Glaze:
If you would like, top this gluten free cranberry bread with an orange glaze. To make it, you only need powdered sugar, orange juice, and orange zest.
Combine 3/4 cup powdered sugar, 2-3 tablespoons of orange juice, and 2 Teaspoons of orange zest. Customize the thickness as much or as little as you like. To make it thinner, add more orange juice. To make it thicker, add more powdered sugar.
You may also love this Gluten Free Cranberry Bundt Cake, or check out this Gluten Free Cranberry Banana Bread.
Frequently Asked Questions:
Yes, you can use frozen cranberries. Increase the bake time by 10 minutes, then do the toothpick test to make sure it is fully baked. Frozen cranberries will make the bread batter seem thicker; this is normal.
Yes, you can swap the coconut sugar for light or dark brown sugar.
Yes, this grittiness is from the rice flour in the blend. Let the batter rest for 15-20 minutes. This allows time for the rice to absorb some of the moisture and soften.
More Gluten Free Quick Bread Recipes:
While you are here, don’t forget to check out all of my delicious Gluten Free Bread Recipes!
- Moist Gluten Free Banana Bread with Fresh Cranberries
- Gluten Free Pumpkin Bread
- Gluten Free Pineapple Banana Bread
- Gluten Free Zucchini Bread
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Cranberry Bread with Chocolate Chips
Ingredients
- 1 cup coconut sugar (*see note) 145g
- ½ cup melted coconut oil (or another light oil) 95.0g
- 1 cup fresh or frozen cranberries
- 2 large eggs 110.7g
- 1 tablespoon orange zest
- 1 ¾ cup gluten free flour blend (*see note) 241.6g
- 1 cup non-dairy milk (*see note)
- 1 teaspoon pure vanilla extract
- ¼ cup ground flaxseed meal 29.1g
- 1 teaspoon aluminum-free baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup chocolate chips
- 1/2 cup pecans or walnuts
- coarse sugar sprinkle on top
- ¾ cup powdered sugar
- 2-3 tablespoons orange juice
- 1 teaspoon orange zest
Equipment
Method
- Preheat the oven to 350º F.
- Grease a loaf pan. (I sprayed mine with coconut oil)
- In a large bowl, add 1 3/4 cup gluten free flour blend, 1/4 cup ground flaxseed meal, 1 cup coconut sugar, 1 teaspoon aluminum-free baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt, and whisk to blend.
- In a smaller bowl, add 1/2 cup melted coconut oil, 2 large eggs, 1 cup non-dairy milk, 1 teaspoon pure vanilla extract, and 1 tablespoon orange zest, and whisk.
- Pour the wet ingredients into the dry ingredients and add 1 cup fresh or frozen cranberries and 1/2 cup chocolate chips. Mix until they are just barely mixed. If you overmix your batter, the quick bread will be denser.
- Pour batter into the loaf pan and bake for 45-50 minutes until done. The baking time will be longer, closer to 50-55 minutes if using frozen cranberries.
- To test doneness, insert a toothpick into the bread towards the middle of the loaf. If your toothpick comes back clean, your bread is done baking. If you see crumbs or batter on the toothpick, you will need to bake it longer.
- Remove the bread from the oven onto a cooling rack. Let the bread sit in the pan for 10 minutes, then gently lift it out of the pan by the edges of the parchment paper. Place it back on the cooling rack. Do not cut until the bread has cooled.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure, Bob’s Red Mill 1 to 1, and Pamela’s All Purpose Blend. Note: The gram measurement is for Pamela’s blend. Every flour blend has a different weight, so watch the batter consistency. That doesn’t mean others will not work; I just have not tested other flours. If your batter is very thick, add more liquid (as long as the thickness isn’t from using frozen cranberries). If your batter is too thin, add more flour.
- If your gluten free flour blend doesn’t contain a binder, such as Xanthan Gum or Guar Gum, add 1 teaspoon.
- Feel free to substitute brown sugar for coconut sugar if you don’t need a lower glycemic sugar option.
- You can use any non-dairy milk, but I do not recommend canned coconut milk because it is too thick.
- The secret to keeping gluten free sweet bread light and fluffy is to “just” mix the batter. Don’t over-mix it, or it won’t be as light!
- Bake time will depend on the depth of the pan you use, and whether you use fresh or frozen cranberries. To test doneness, insert a toothpick into the loaf. If the toothpick comes out clean, your bread is done baking. If you see batter or crumbs, bake it longer.
- Allow the bread to cool before slicing! (I once tried to slice the bread when it was still warm. The slices were a bit messy, so I wanted to let you know so that you can learn from my mistake.
- This gluten free cranberry bread will keep up to 3 days in an airtight container in the refrigerator or up to 4 months in the freezer.
- You can also freeze this cranberry bread for another time. Wrap a cooled, room-temperature loaf in plastic wrap. Next, wrap it in tin foil. Lastly, put the wrapped loaf into a freezer bag. It will keep in your freezer for up to 4 months.
Private Notes
Tried this recipe?
Let us know how it was!
This post was originally published 12/12/14 and has been updated with new photos, instructions, and baking tips.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I have not tried this recipe yet, but I have watched the video to get an idea of the consistency of the batter. The video mentions almond flour and baking powder, but neither is listed in the ingredients list. The video does not mention cream of tartar nor ground flaxseed meal; both are listed on the ingredient list. Is it safe for me to assume that you’ve adjusted and updated this recipe since the video was posted by substituting cream of tartar for the baking power and ground flaxseed meal for the almond flour? Thanks for clarifying the correct ingredients list for me.
Hi Lucinda, I would use the recipe as written since the video is from an older version, as you guessed. I will try to update the video for next fall.
I made the Gluten Free Cranberry and Chocolate Chip Bread to send as a gift to a friend with allergies. I am very disappointed with the results. The bread didn’t rise and is at most an inch high. Why is there no baking soda or baking powder or other leavening ingredient in this recipe? I wondered while I was making it but was afraid to modify the recipe as I thought it might affect the taste. It smells good but feels very heavy and I am now uncertain if I should even give it to the friends it was meant for. Please review and modify this recipe. Thanks.
Hi Myra, I am sorry your bread didn’t rise much. It would help if you could give me more information to help troubleshoot. Which gluten free flour blend did you use, did you use a mixer or mix by hand, and did you swap any ingredients? I am happy to review this recipe as well once I get more information from you. Thank you.
I substitute brown sugar and olive oil….was a mistake…..middle would not cook
Hi Rhonda, I am sorry those substitutions didn’t work. Were you trying to make this dairy-free?
May I leave out the choc? And may I use a flax egg instead?
Hi April, I haven’t tested this recipe with a flax egg so I am not sure. Please write back and let us know how it works out. You can totally omit the chocolate. Thank you 🙂 Sandi
Yum, cranberries sound so good in everything this time of year! I have to avoid corn, but I’m sure this recipe would work with a different flour replacing the corn flour. A tip relating to Susie’s trouble with baking time: using an instant-read digital thermometer has really helped me identify the right time to pull baked goods out of the oven. Depending on altitude, the temperature for most baked goods is in the 190 – 205F range.
You can definitely just use a gluten free flour blend that doesn’t contain corn for this recipe 🙂 Just note that if your blend contains xanthan gum, omit the teaspoon listed in the recipe so you don’t double up on it.
I just made this delicious loaf but had some issues. I baked it for 35 minutes and it still wasn’t firm on the inside. Was the time in the recipe incorrect? Should it have baked 40 minutes or more? Anyone else have trouble with the timing?
Hi Susie, gluten free flour can affect baking time. If a gluten free flour blend has a lot of dense flours, it can definitely need more baking time. Did it turn out okay once you baked it more?