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Gluten-Free & Wheat-Free
Chocolate Cranberry Nut Bread Recipe

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 174-175)

Gluten-Free Chocolate Cranberry Nut Bread: An exceptionally moist and savory bread packed with flavor — chocolate, pumpkin, cranberries, nuts, raisins, and more. 

Chocolate Cranberry Nut Bread — you must try this one!

Gluten-Free Recipe Card and Pictures

1 Cup Sugar
2 Eggs
¾ Cup Buttermilk
½ Cup Vegetable Oil
1¼ Cups Canned Pumpkin
1 Tablespoon Baking Soda
1 Teaspoon Baking Powder
1½ Tablespoons Cinnamon
1 Cup Chopped Walnuts
¼ Cup Chopped Dates
½ Cup Dried Cranberries
¼ Cup Golden Raisins
½ Cup Shredded Zucchini
1¼ Cups White Rice Flour
¼ Cup Glutinous Rice Flour
¼ Cup Cornstarch
½ Cup Tapioca Flour
¼ Cup Cocoa
⅓ Cup Semisweet Chocolate Chips (reserve)

Recipe will yield approximately 13 petite bread loaves (3½x2½x1½"), or one full sized loaf (9x5") plus four additional petite-loaves.

1. With mixer, mix the eggs and sugar together on medium-high speed for about two minutes until the batter takes on a fluffy lemon-yellow appearance (see picture below).

2. Add buttermilk, oil and pumpkin; mix.
3. Add baking soda, baking powder and cinnamon; mix.
4. Add walnuts, dates, cranberries, raisins and zucchini; mix.
5. Add remaining ingredients and mix slowly until ingredients are evenly dispersed.
6. Mix at medium-high speed for one minute.
7. Distribute batter into greased loaf pan(s) of selected size(s).
8. Sprinkle chocolate chips on top of unbaked batter.
9. Bake at 350°F. Baking times will depend on loaf pans selected, and will be approximately 55 minutes for a full-sized 9x5" loaf pan, and approximately 30 minutes for mini-loaves — use toothpick test to confirm.

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