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Thanksgiving Makeover: Cranberry Bread

I love the color and tang of cranberries and all their healthful benefits: they contain quercetin (natural antihistamine), antioxidant, anti-inflammatory and they help prevent UTI’s. Cranberry bread was a holiday staple in my house.

Here’s my gluten free, low sugar version.

2 cups of gf flour – Try sorghum and tiger nut flour. Oat, millet, and garbanzo flours are also options - any combination of them.

½ cup coconut sugar or monk fruit sugar (sugar free version)

1 ½ teas. baking powder

½ teas. baking soda

½ teas. salt

1 egg, beaten

Zest and juice of one whole lemon (orange juice can be substituted here)

2 Tbsp. butter, ghee or avocado oil

¼ cup of boiling water

1 cup organic cranberries – processed in a mini-chopper

1 cup of organic chopped walnuts

Combine and mix the dry ingredients in a small bowl and set aside. Combine the egg and lemon juice and zest and then mix them in with the dry ingredients. Fold in the cranberries and walnuts. Mix the boiling water in to the batter.

Pour into a greased loaf pan and bake for 45 minutes at 350°F.

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