Gluten Free Cranberry Walnut Bread

Gluten Free Cranberry Walnut Bread Recipe

 After receiving this comment about my gluten free Cranberry Nut Bread from a reader named Caroline I became somewhat concerned about the recipe.  I proceeded to test it several times in response.  First, though, before I share my results with you, here is Caroline's comment:

Hello - I have just made your cranberry walnut bread using your exact recipe and strangely, my bread turned out very, very dark, as if there was molasses in it.  The batter looked much lighter in colour before it went in the oven, so something must have happened during baking!

As well, the bread tastes very nice but has a 2cm thick gelatinous layer on the bottom; quite strange!  I wonder if anyone else had the same experience? Any thoughts?  (I used a silicon pan; maybe there was some weird reaction with the agave? Doubt it though).
thanks! Great website.

Let's start by saying that this is not one of my easier recipes.  While coconut flour is delicious and full of fiber, it can be a bit fussy.

Here are my findings; for the original recipe I baked the bread in a 8.5 X 4.5 X 2.5 inch loaf pan, yet when I baked it again, I found that it was a bit of a challenge to get the bread to bake through without making the outside of the loaf very brown.  Because of this I decided to split the batter into 2 mini loaf pans.  The results were good.

With the change to 2 mini loaf pans, I altered the baking time as well from 50 minutes to 35 minutes since the loaves were smaller.  While the outside of the loaves were brown, and even the inside of the loaf became somewhat brown, there was no burnt taste whatsoever (not that there was when I baked it as 1 loaf in the larger pan), so don't worry (Caroline and others) if your loaves brown both inside and out.  This is normal and the bread still tastes delicious.

I did not in any of my 5 retests encounter any loaves with a gelatinous layer at the bottom and am not sure to what this could be due.  I'm wondering if it's an egg issue and if you do happen encounter this problem, you may want to add a step into this recipe and whip your eggs before you mix them with the rest of the wet ingredients.  I have not had to do this myself and only recommend it as a possible solution if you encounter the gelatinous problem Caroline had above.

So, here is my revised version of this recipe.  Just so you know, when I create a recipe for my website, I test it several times and then post it here.  How is this different from the testing process for the recipes in my book,The Gluten Free Almond Flour Cookbook?  Each of those recipes has been tested by at least 3 people and many of them were tested a dozen times before they were perfected.



Yields: 4-6

1/2 cup coconut flour
1 teaspoon celtic sea salt
1 teaspoon baking soda
5 whole eggs
1/2 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
1 cup cranberries, frozen
1/2 whole walnuts, chopped



  1. In a medium bowl combine coconut flour, salt and baking soda
  2. In a large bowl blend eggs, grapeseed oil, agave and vanilla
  3. Blend dry ingredients into wet, then fold in cranberries and walnuts
  4. Pour batter into (2) greased 6.5 X 3 X 3 inch loaf pans
  5. Bake at 350° for 35 minutes
  6. Cool and serve



Published By: Jacqueline Pham on September 26, 2009.



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