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Gluten-Free Cranberry Walnut Bread Recipe

Gluten-Free Cranberry Walnut Bread

The perfect sweet treat to brighten up any afternoon, this gluten-free cranberry walnut bread is secretly good for you. Instead of being loaded with sugar and fat like regular quick bread, this tasty snack is brimming with nutritious ingredients that will make you feel great.
Course Breakfast, Dessert, Vegan
Cuisine American
Keyword bread, cranberry, gluten free
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 20
Calories 282kcal


For the bread

  • 2 cups brown or white rice flour
  • 1 cup blanched almond flour
  • 3 tsp baking powder
  • 1 pinch salt
  • 6 oz coconut sugar
  • 1 lemon zested
  • 1 orange zested
  • 1 oz agave syrup
  • 1 cup orange juice freshly squeezed is best
  • 1 ¼ cups full-fat coconut milk
  • cup coconut manna/coconut butter melted
  • ½ cup psyllium husks
  • 5 oz dried cranberries
  • 1 1/3 cup walnuts

For the icing

  • cup coconut manna/coconut butter melted
  • 1 lemon zested


  • Place the walnuts on a lined baking sheet and toast at 400F/200C for 5 minutes. Leave to cool, chop and set aside 1/3 cup to top the bread with later.
  • In a large bowl, sift together the rice flour, almond flour and baking powder. Mix in the salt.
  • In a second medium-sized bowl, stir together the coconut sugar, lemon and orange zest. Rub the zest into the sugar with your fingertips to really bring out the flavour. You know you’re doing it right when the sugar becomes moist.
  • Stir in the agave syrup, orange juice, coconut milk and melted coconut butter. Beat until combined.
  • Mix in the psyllium husks.
  • Add the wet ingredients into the dry ingredients and beat with a hand mixer until just combined.
  • Stir in the cranberries and chopped walnuts with a dry spatula.
  • Lightly grease a loaf tin with cooking spray and scoop the bread dough into it. Smooth down the top with a spatula.
  • Preheat the oven to 180C/350F and bake the bread for 40-50 minutes.
  • Leave the bread to cool completely before spreading the coconut butter on top, sprinkling with lemon zest and topping with the toasted, chopped walnuts.