Gluten-Free Cranberry Walnut Loaf

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  • 2 cups gluten-free all-purpose flour (I used the blend from my Healthy Breakfast eCookbook)*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup almond milk
  • 1/4 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup chopped walnuts
  • 1 cup fresh cranberries
  • optional: 1/4 cup of coconut palm sugar or brown sugar to offset tartness of cranberries, if desired**


  1. Preheat oven to 375 degrees F.
  2. Grease an 8 x 4 inch loaf pan with coconut oil or nonstick spray of choice.
  3. In a bowl combine flour, baking powder, baking soda and salt.
  4. In a separate bowl combine almond milk, coconut oil, maple syrup, vanilla extract and eggs. Add in coconut palm sugar if using.
  5. Add wet mix to dry and stir to combine.
  6. Stir in walnuts and cranberries. Reserve a few walnuts for sprinkling on top.
  7. Bake for 50 minutes or until top is browned and springs back when lightly poked.
  8. Let cool in pan for 20 minutes.
  9. Using a butter knife, cut around the edges of the pan to loosen the loaf.
  10. Turn over and remove loaf from pan to cool completely on a wire rack.
  11. Will keep for up to 3 days, sealed.

*Can substitute whole wheat flour.
**I like the tartness of fresh cranberries but if you want to offset the flavour slightly feel free to add in an additional 1/4 cup of coconut palm sugar or brown sugar.