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Gluten Free Cranberry Lemon Loaf Recipe

January 5, 2017

I created this homemade Gluten Free Cranberry Lemon Loaf Recipe during a gluten-free trial…and it’s delish! Many of the store-bought gluten free cakes I tried were dense and dry…not this Gluten Free Cranberry Lemon Loaf Recipe it’s moist and tasty. Great for breakfast or for serving guests for a coffee date (gluten free and gluten loving guests will both enjoy!). And the recipe is actually very easy…

Gluten Free Cranberry Lemon Loaf Recipe

Gluten Free Cranberry Lemon Loaf Recipe

Ingredients:

  • 2 cups gluten free flour (available at bulk barn)
  • 1/4 sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup of 2% milk
  • 3 tbsp margarine (not sponsored by Becel at all — I just happen to always have Becel in my fridge)
  • 2 eggs
  • 1 tsp lemon extract
  • Dried cranberries (to taste)

easy-gluten-free-cranberry-lemon-cake-recipe

Preheat oven to 350.

In large mixing bowl, mix flour, sugar, baking powder, baking soda.

Then, add in eggs, milk, margarine. Mix well together. Add in lemon extract. Mix until well blended.

Note: this batter is thicker than non-gluten free batters. The texture will be something between bread batter and cake mix batter.

Spray baking loaf pan with non-stick spray.

Spoon batter into prepared loaf pan.

Sprinkle dried cranberries on top. Again, the texture of this loaf batter is thick so the cranberries will not sink into the cake while baking. If you like cranberries throughout your cake…you’ll want to take a spoon and swirl them through.

cranberry-lemon-loaf-recipe-gluten-free

Gluten Free Cranberry Lemon Loaf Recipe

Bake for 40-45 minutes on middle rack in oven. Remove from oven and allow to cool.

cranberry-lemon-loaf-recipe-gluten-free-easy-recipe

Now, since I was the only one eating gluten free at the time…I cut the Gluten Free Cranberry Lemon Loaf in half and placed each half in a resealable freezer bag. I then froze one half. The other I kept in the fridge. Gluten free cakes do tend to expire quicker than most quick breads (i.e. go drier quicker) so dividing the loaf and keeping the one I was eating daily in the fridge helped with keeping it fresh.

SHARE: HAVE YOU TRIED TO GO GLUTEN FREE?…

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Filed Under: Baking, Feature, food

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Reader Interactions

Comments

  1. hmrcarlson says

    January 7, 2017 at 12:20 am

    I often look at gluten free recipes and groan at all the different ingredients that I need to source out. Not the case with this yummy recipe! Can’t wait to make it.

  2. Rosa Cross says

    January 8, 2017 at 7:55 pm

    This looks delicious! A must try.

  3. Sam Hoch says

    January 23, 2017 at 9:33 pm

    Can you use lemon juice instead of extract? I’d so, how much would you use?

  4. Parent Club says

    January 24, 2017 at 8:53 am

    I find lemon juice much more concentrated then extract – so no – I wouldn`t use it as a substitute. Stick with lemon extract.

  5. Jolina says

    January 31, 2017 at 4:05 pm

    This looks crunchy outside, soft inside, just the way I like bread! And lemons are great this time of year. Can’t wait to try this, perfect with tea!

  6. lyndac1968 says

    February 1, 2017 at 7:50 am

    This looks really good, I love cranberries but sadly no one else does, so I would have to eat the whole loaf myself!!

  7. Georgia Bell says

    March 22, 2017 at 4:43 pm

    I enjoyed making this recipe especially since it was gluten free- it was delicious and everyone in my family enjoyed it.

  8. Cheryl H says

    November 28, 2017 at 1:22 pm

    Yummy i like the sounds of it. So simple and delicious

  9. cottagebunny says

    January 7, 2018 at 11:15 pm

    Cranberries and lemons are the perfect combo for my tastes.This sounds delicious and I can’t wait to try it.Thanks for another awesome recipe.

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