Gluten-free Cranberry Chocolate Quick Bread

Prep Time 10 mins
Cook Time 90 mins
Total Time 1 hr 40 mins
Yields 1 large loaf


  • 1 cup toasted, coarsely chopped almonds (*see notes for instructions)
  • 6 ounces white chocolate
  • 2 1/4 cups gluten-free all-purpose flour blend
  • 1/2 tsp. xanthan gum*
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 3/4 cup sugar
  • 8 Tbsp. (1 stick) salted butter, room temperature
  • 3 large eggs, room temperature
  • 3/4 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 cup mini semi-sweet chocolate chips (I use Enjoy Life)
  • 1 cup fresh cranberries


Prepare a 9x5x3" loaf pan by spraying with cooking spray and sprinkle with a tablespoon of flour, tipping and tapping pan to coat bottom evenly. Set aside.

Toast the almonds:

Spread one cup of slivered almonds on a baking sheet. Bake at 3500 for 10-11 minutes or until starting to brown. They should smell yummy! Remove from oven. Let cool 1-2 minutes, then move to cutting board and coarsely chop.

Meanwhile, place the white chocolate in a microwave safe bowl. Microwave for 30 seconds, stir, then repeat. Continue melting in 15 second increments, stirring in between, until melted. Set aside to cool slightly while you start the batter.

In a medium bowl, whisk together the gluten-free flour blend, xanthan (*if needed), salt, and baking soda.

In the bowl of your stand mixer, beat the sugar and butter on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well on medium speed after each addition. Use a spatula to scrape down the sides of bowl after adding each egg. 

Beat in the buttermilk, then the melted white chocolate and pure vanilla extract. At this point, the mixture will look curdled. It's fine!

With the mixer on low speed, add the flour mixture. Beat just until smooth, scraping the sides of bowl with your spatula as needed.

Stir in the chopped almonds and mini semi-sweet chips. Then stir in the fresh cranberries gently, just enough to disperse through batter. 

Scoop the batter into the prepared 9x5x3" loaf pan. 

Bake at 3500 for 90 minutes. I recommend checking at 80 minutes. A toothpick or cake tester should come out clean or with moist crumbs. If the top of bread is starting to burn at all, while the inside is still not done, lightly cover with aluminum foil and resume baking. When bread is done baking, set the pan on a cooling rack for abut 10 minutes. Then gently remove from pan and allow loaf to cool completely on cooling rack. (Tip: I found this easiest to have oven mitts on both hands. One holds the pan and tips the loaf out gently into the other hand, which then can set it down correctly onto the cooling rack. I prefer this over inverting the whole loaf onto cooling rack, because doing that will leave cooling rack marks on the top of your loaf.)


Recipe Notes

*omit xanthan gum if your flour blend already includes xanthan gum or guar gum.

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