Skip to Content
Madison Area Gluten Intolerance Chapter

Holiday Cranberry Pecan Bread or Muffins

Dry Ingredients:

3/4 cup teff flour
3/4 cup sorghum flour
1/2 cup white rice flour
1/2 cup tapioca starch
1/2 cup white sugar
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon cinnamon or more
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/2 teaspoon xanthan gum
1/8 teaspoon salt

Wet Ingredients:

1 cup milk, any kind, or juice
2 eggs or egg replacer*
1/2 cup cooking oil

*If using egg replacer, use 1 tablespoon flax seed meal plus 1 1/2 teaspoons Ener-g brand egg replacer blender with 6 tablespoons warm water.

Add-Ins:

1 1/4 cups fresh or frozen cranberries, coarsely chopped, plus 2 tablespoons sugar
1/2 cup chopped pecans, walnuts, hazelnuts or sliced almonds (optional)

Directions:

  1. Pre-heat oven according to chart below for Pan Sizes, Baking Times and Temperatures.
  2. Grease pans or, for muffin cups, line with muffin pan liners.
  3. Wash cranberries. Place the cranberries plus 2 tablespoons sugar in a blender and coarsely chop them with several on/off turns. Set aside.
  4. Blend dry ingredients in blender or whisk together in large bowl. Make a well in the middle.
  5. Whisk together wet ingredients in smaller bowl.
  6. Add wet ingredients to dry ingredients and stir just until mixed, batter will not be smooth.
  7. Stir in cranberries and nuts.
  8. Fill pans or muffin cups about two-thirds full.
  9. Bake according to chart below for Pan Sizes, Baking Times and Temperatures.
  10. For muffins, let cool for 5 minutes, then remove from pan and serve warm. For breads, let cool on wire rack for 10 minutes, then remove from pan and let cool completely before cutting.

Pan Sizes, Baking Times and Oven Temperatures

Note: If using flax seed meal and egg replacer in the recipe, increase baking time by a few minutes as the flax seed meal takes longer to bake. Test with a cake tester for doneness.

Type of Bread Pan Size Oven Temp Baking Time Recipe Makes
Loaf 9 x 5 inches 350 F 45 to 50 minutes 1 loaf
Loaf 5 3/4 x 3 inches 375 F 27 to 30 minutes 3 loaves
Standard Muffins 12 cup pan 400 F 20 to 25 minutes 18 muffins
Mini Muffins 24 cup pan 400 F about 12 minutes 48 muffins