gluten free cranberry walnut bread

Cranberry Walnut Bread

Update: here is a revised version of this gluten free cranberry walnut bread.

I have received many requests for holiday recipes these last few days, so I thought I’d share one of my Thanksgiving favorites –gluten free, dairy free cranberry nut bread.

In the next week or so, I’ll post another one of my favorite cranberry recipes, raw cranberry relish.

I love anything with cranberries.  Tart and super sour, they are also amazingly nutritious.  For this recipe, I use frozen cranberries –you could experiment with fresh or dried cranberries, though I’m not exactly sure how it will turn out since I haven’t tried it with either of those ingredients.

For now, here is a coconut flour recipe that everyone in my family likes to munch on.

Cranberry Walnut Bread
  1. Place coconut flour, salt and baking soda in a food processor
  2. Pulse ingredients together
  3. Pulse in eggs, grapeseed oil, agave and vanilla
  4. Remove the blade from the food processor and stir in cranberries and walnuts
  5. Pour batter into a greased 1 1/2 quart loaf dish
  6. Bake at 350° for 50 minutes
  7. Cool and serve
Please see my revised recipe for Cranberry Walnut Bread

If you are getting into baking with coconut flour, I highly recommend Bruce Fife’s, Cooking with Coconut Flour.  This recipe was adapted from one in his book.

The 4 of us are off to California this weekend to visit a family member who has fallen ill –we are hoping to bring some healing cheer and boost morale.  Given that my boys will be there, that shouldn’t be too much of a challenge.

The boys packed their bags tonight before bed and were jumping up and down in anticipation of seeing one of their favorite people in the whole world.  Sometimes children are the best healers, either way, they never cease to amaze me!


  1. charlotte says

    elana i was wondering can you use almond flour with the bread res i cant have cocnut any sujettions ? i love your res theres not alot of foods i can eat no milk no meats fish turkey chichen ok carrots winter sqush and sweet potatoes so when i found your web sight with help from my dr i was so excited thankyou for taking time to better our lives sencearly charlotte lamoureux

  2. Marisela says

    Hi Elana,
    I made the original recipe (except with 4 eggs instead of 5, as ours were large!), baking for 50 mins. in 1 loaf tin. It turned out great, no problems at all! I also added orange zest. Super delicious and already devoured by the fam. Thanks!!

  3. Shanon says

    Loved the bread, but I think I’ll add a touch more flour next time. I had a hard time getting the bread to firm up and not be gooey in the middle.

  4. anne says

    i have made this several times as written – it turned out beautifully eat time.
    this morning i substituted finely chopped pistachios for the walnuts… tasted like biscotti – so tomorrow? i am toasting it in my panini press and having it with espresso! THANKS!

  5. beryl says

    Hi Elana,
    I loved browsing the recipies especially the desserts as i crave something sweet sometimes. But are there any recipies which do not include eggs, coconut and almonds as i am intollerant to these ingredients and they are in most of the recipies.


  6. Stan says

    Fantastic, Elana, you are doing a great service to those of us who are trying to break away from bread and grains. Many Thanks Stan

  7. Karen says

    Hi Elana,
    I had my first experience with coconut flour today using this recipe, and it turned out well! My junk food-loving family members loved it as much as I did, and the loaf is almost gone! However, it came out more like cake than bread — not as heavy as pound cake but similar in texture and definitely a lot more moist than bread. Was this supposed to happen if I followed your recipe exactly? It’s possible that I didn’t use enough coconut flour because I weighed out 2 oz instead of measuring out a 1/2 cup, but I’m not sure whether this was the cause. Do you (or anyone who happens to read this post) have any suggestions on how to make the bread turn out more like bread and less like cake?

  8. says

    I have made this twice. Once it worked out well and I think I subbed honey for the agrave syrup. The second time I did it in a dark large muffin tin like another reviewer and they got dark on top at 30 minutes and at that point they were not cooked inside. They burt at 40 minutes but were just cooked. That time I used date syrup in replacement of the agrave. They also did not rise the second time and I have a feeling it was because my eggs were kind of old. Not over the sellers date or anything but liquidy in part of the whites like they do as they age. I want to try this again with honey and fresher eggs and I will rate it here:

  9. says

    I have a new fancy bundt pan and wonder if Elana or any of you have a favorite GF bundt cake recipe I could try in it. Will a standard sherry cake made with yellow cake mix and instant pudding work with a gluten free cake mix? Is instant pudding GF?

  10. Caroline says

    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.

    • says

      In response to the gelatinous bottom issue, I have found that some extra attention may be necessary with Agave Nectar to be mixed really well with the eggs. I have switched to coconut palm sugar in some recipes and I love its rich deep flavor where brown sugar might be used.
      Can’t wait to try this recipe and I hope to win the 5lb bag of almond flour.
      Cheers and Happy Holidays, Dana.

  11. Trish says

    Hi Elana
    I so love your web site. I’m newly diagnosed with gluten intolerance so i’m still experimenting but fall in love with your pictures…great photography by the way.
    As i’m in Australia, i cannot recall “coconut flour”. Is there a substitue one i could try?

  12. says

    I also find that making a lot of quick breads into muffins works better. Many gf quick breads are a lot wetter than regular flour so can take longer cooking and then brown too much. I tell my students from regular flour recipes using a 9 x 5 loaf pan, to cook recipe in standard 10″ bundt pan. cooks better, no rawness in middle due to hole, and looks better from bundt pan, so fancier appearance for no more work.

  13. says

    Hi Eva,

    The bit of white around the cranberries is some of the coconut flour that clumped on to them.

    I put my son on the SCD when he was 3 and it made all the difference!

    Good Luck,

  14. Eva says

    Hi Elana,

    Just curious…what is the white stuff on top of the bread?

    Thanks for your great website! Its been so helpful for my 2 1/2 yr old son’s Specific Carbohydrate Diet. Oh btw, substituting honey for the agave nectar comes out just fine! Delicious stuff…thank you!

  15. says

    Ninufar -So glad that you found us here. Coconut flour just might be my favorite flour of all. Thanks for sharing all of your substitution adventures.

    april -This is one of my favorites!

  16. Ninufar says

    Wow — I have tried 4 online recipes using coconut flour, and this is the very first one that worked! Thank you! (others were edible but took usu. 20 to 40mins additional baking time)

    Tried it in a loaf-pan and had one rivulet of wet stuff running down the middle after the rest was cooked, but then again I did not use agave syrup. (Tried 1/4 C apple butter + 1/4 C water.) Made it again in a pie plate & no problems. (Used an 8 oz can of peaches in pear juice that time.) May try applesauce as mentioned.

    Not only was it delicious, but it was also *so* convenient! I just spent a few days with busy relatives in a house where most of the food contains gluten and casein (what their kids like — I was the same way). Brought a few slices of this bread with me (kept in fridge) and that covered lunches pretty well, including while traveling. Great to have something portable that actually tastes good w/o heating.

    (Note, I did buy some Celtic Sea Salt but it’s not the same granularity as the kind you link to. I cut the salt in the recipe in half, as I’m used to very low salt.)

    Side note – I can get locally-raised fresh cranberries — they bounce! How cute!

  17. says


    Thanks so much for your comment. I’m glad you liked this and enjoyed hearing about your improvisations –the cranberry chocolate combo sounds delicious.


  18. ~M says

    Hi Elana,

    I always find coconut, and especially coconut flour, soothing to digestion so I figured my family would appreciate this bread.

    I made a few improvisations. I couldn’t find a regular-sized loaf pan – so I baked two cute mini loafs. I also used Bob’s Red Mill coconut flour, which worked fine. I used 1 cup frozen cranberries, and 1/4 cup each chocolate chips (the bread would not have been sweet enough for my dad without it) and blanched slivered almonds instead of the 1/2 cup walnuts. Some coconut flour recipes that do not have cocoa powder are too moist for my taste, but this wasn’t. Here, the result was great – and soothing! Keep up the fabulous work!

  19. says


    What a great substitutions; thanks for sharing them with all of us!

    I am so glad you are feeling comfortable experimenting with the coconut flour.


  20. says

    Elana, I made this again today with some additional changes and wanted to share my results. I replaced all of the oil and half the agave with unsweetened apple sauce. So I ended up with 3/4 cup apple sauce and 1/4 cup honey. Then I baked them as muffins (9 of them) for 28 minutes at 350. They were lighter and fluffier than the bread I made yesterday, and I didn’t have the problem of too much outside browning like I did with the loaf. These are wonderful! My husband really liked them a lot. I was thrilled to cut down on the sugar a bit more, and it was nice to reduce the calorie count too. Usually I don’t mind, but with the holidays here, I try to be more careful. Obviously, the bread is awesome as originally written, I just thought someone might be curious about some other options. Thanks for such wonderful inspiration! You’re giving me the courage to experiment with coconut flour for the first time. :-)

  21. says

    Alison -The addition of orange zest sounds great.

    Steph -All of this would be dependent on the specific type of leftover you are referring to. Does your inquiry regard this nut bread, specifically? If so, I cover mine and leave it out on the counter for up to 3 days. After that it needs to go (well wrapped) in the fridge or it will mold.

    Betsy -That’s the funniest comment I’ve received yet. Thanks for making me laugh.

    Jeanne -You are so sweet. We were only there for 42 hours and doting the entire time on our healing relative who thoroughly enjoyed the doting. I did sneak out to the Davis Farmer’s Market though and had some good political discussion with the almond farmers there. Next time we go, let’s get in touch and hopefully we can meet up at the market and get together.

  22. says

    Hi Elana
    I just read that you were coming to California this week and you may be here still. So come on over for some yellow split pea soup that is just about ready. (I LOVE that recipe!) I live in Albany: I wonder, are you in Davis with your family? I thought I remembered you were from that area, And it’s so close! I wish you and your family could come to the Bay area before you go back. There’s so much we have in common! I want to talk to you over a grain-free meal and hear your views on living grain free!! I’ve had quite a year in recovery from who-knows-what with odd allergic reactions and failing immune system. The recipes you post have made my life soooo much more enjoyable and I am feeling like a new person. I hope you are well too and your loved one is well and healing up! I am totally serious that you should come by for tea and cranberry nut bread with your family.

  23. Betsy says

    I made this the other day and the dog loved it! :) Unfortunately I left it to cool a little too close to the edge of the counter.

    Luckily he just took a bite out of one end, so I was able to salvage some for myself and it’s delicious.

  24. Steph says

    I have a question about leftovers. Since they’re gluten-free, should I stick them in the fridge or would an airtight container at room temperature be fine?

  25. says

    I tried this today, and it’s great! I added some fresh orange zest because my mom always made cranberry-orange bread around Christmas time. It’s really good with that addition. And I used honey instead of agave. Like another commenter, I had to cook it an extra 5 minutes. Unfortunately, the outsides got a bit too brown, while some of the insides never quite cooked through. Maybe I’ll make them as muffins next time to prevent this problem. In any case, the bread tastes wonderful! Thank you!

  26. says

    sarah -Thanks for your comment; I purchase all of my coconut flour online, so you might try that. It’s cheap and arrives quickly.

    Melanie -Thanks. For that answer, please see my faq.

    VeggieGirl -Thanks!

    Suzanne -What a nice comment; I am so glad that you and your daughter are enjoying these recipes!!!! Thanks for writing.

    Theresa -Thanks so much for your comment. Your experiments and variations sound divine! I especially like the idea of fresh cranberries in the pumpkin muffins -yum!

    Debbie -Thanks and I hope it is delicious.

    Theresa -Great tip; I do this too. I just finished writing my cookbook a couple of weeks ago and made sure to put the agave ahead of the grapeseed oil in each recipe for this very reason. Thanks for pointing this out to the other readers.

    H.Peter -I think cranberries are better than raisins –love the tartness.

    Ruth -No, I haven’t seen variation in the quality of coconut flours, so far all the ones I’ve used have been great.

    Linda -I haven’t tried this as I like using eggs (for the protein) and don’t mind oil.

    Meghan -That sounds delicious!

    Revekah -Thanks for your comment –glad it was easy to make and I think it’s just great that no one knew it was gluten free.

    lkat80 -Thanks for letting us know about your substitutions and adjustment in cooking time!

    naomi -Thanks.

    Theresa -I’ll be posting that one before Thanksgiving.

    • Monique says

      Elana, thanks for creating these wonderful recipes and bringing your creativity to our world! Your recipes have expanded our holiday traditions wonderfully…and my christmas wish list for your books! In gratitude, M

  27. Theresa Watson says

    Hi Elena,

    I love that traditional cranberry/orange relish made with fresh cranberries and oranges in a food processor with lots of sugar. Do you have a variation to this using agave?

    Can’t wait to see the rest of your holiday recipes!! Keep up the great work!!

    Best Wishes,
    Merritt Island

  28. lkat80 says

    We made this with fresh cranberries and olive oil, and it turned out great…just required an additional 5 minutes or so in the oven. It’s very moist!

  29. says

    I just made this and it is amazing! I used pecans instead of walnuts and lined the bottom of the pan with slivered almonds. This will be a great one for my grain/intolerant clients and will certainly be a favoruite for Passover too!

  30. Linda says

    Elana – have you tried using pumpkin as a wet ingredient in place of some of the eggs and oil? I used to make a pumpkin cranberry bread that was delicious. Am unsure if your recipe could be converted.

  31. Ruth says

    Oooh….can’t wait to try.

    Are you as emphatic about the brand of coconut flour as you are about the brand of blanched almond flour?

  32. Theresa Watson says

    I just wanted to mention to your readers that if you measure the grapeseed oil first and then use the same measuring cup for the agave, the agave slips right out of the cup and you don’t waste any.

    Thanks — just wanted to share,
    Merritt Island, FL (where it is very hard to find gluten free products)

  33. says

    I like coconut flour, it’s low in carbs and it’s nice to see that you can make bread with it and not need starches. I look forward to trying this
    but I’m allergic to cranberries so I’ll sub something for them.
    Best wishes and thanks for the great recipe.

  34. Theresa Watson says

    Hi Elena,

    Thanks so much for this recipe. I love making breads around Thanksgiving and was feeling kind of challenged this year having to be Gluten and Dairy free (I seem to be able to have eggs though).

    I made the cranberry lemon muffins last night. I used fresh cranberries and gave them a quick chop in the food processor. Added two extra tablespoons of agave to compensate for the tartness of the fresh cranberries. Also added a teaspoon of lemon extract with the lemon zest. They came out wonderful!!

    Can’t wait to try the bread. I am going to add chopped fresh cranberries to my batch of pumpkin pie muffins this morning.

    Thank you so much for all that you do.

    Theresa Watson
    Merritt Island, FL

  35. Suzanne Wright says

    Thank you so much for these wonderful recipes. I have been a diabetic for over 40 years and my 9 year old daughter has just been diagnosed as a celiac. I can’t tell you how much your blog has improved our lives, Meredith hated gritty, grainy flours but loves to cook your recipes and eat them too. They are really popular at school parties and for after school snacks with friends. You have enabled her to feel the same as everyone else again, in fact, maybe a little better off than before!

  36. Melanie says

    This looks FABULOUS, Elana! I’m definitely going to give this one a try! Have you ever made it with almond flour?

  37. says

    Wow Elana,
    Just beautiful and it looks simply delicious. I haven’t tried coconut flour yet but I love other coconut products – coconut milk, oil, and coconut meat.
    I love that your recipe is dairy and sugar free as well. I may have to try this with some other gluten-free mixes before I get a chance to get some coconut flour – the closest store to me with it is an hour away, sadly enough. I’ll let you know if I come up with another GF version.

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