Cranberry Cheesecake Swirl Bread (Gluten-free)
Just in time for the holidays, I have created this fun and yummy gluten-free cranberry bread. Cream cheese swirled throughout provides a delightful and unexpected twist.
Yield: 1 loaf (about 12 slices)
Yield: 1 loaf (about 12 slices)
Ingredients
- Olive oil spray
Dry Ingredients
- 2 cups gluten-free flour mix see MPM Mini-Bites
- 1 teaspoon xanthan gum needed when using gluten-free flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoons salt
- 6 ounces cream cheese softened
- 1 egg
- 3/4 cup coconut palm sugar see MPM Mini Bites
- 3/4 cup unsweetened 100% apple juice
- 1/4 cup butter melted
- 1 egg beaten
- 1 1/4 cups dried cranberries I like Eden’s apple juice-sweetened
- 1/3 cup chopped pecans optional
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 9 x 5-inch loaf pan with olive oil spray.
- In a large bowl, stir together all dry ingredients.
- In a blender or food processor, blend together cream cheese and egg.
- By hand, stir coconut palm sugar, apple juice, melted butter and beaten egg into dry ingredients.. Fold in dried cranberries and nuts. (if using)
- Spoon half of the batter into pan.
- Next, gently spread all of the cream cheese mixture over batter.
- Top with remaining batter, spreading evenly. (There will be just enough batter to form a thin layer.) There is no need to swirl as batter and cream cheese mixture will do so during baking.
- Bake for 40 to 45 minutes or until a toothpick inserted into center of bread comes out clean and top springs back lightly when touched in the middle. (As oven temperatures vary, watch carefully to prevent over-baking.)
- Let cool in pan on a wire rack for 15 minutes before removing from pan.
Notes
Make Ahead and Storage Tips: store bread wrapped tightly in the refrigerator for up to 1 week or in the freezer for up to 3 months. Consider wrapping and freezing individual slices for a readily available portion-controlled treat!
Coconut Palm Sugar: I have been experimenting with this healthier sweetening alternative for use in baking which you can more about read about here. If you prefer, you can substitute the coconut palm sugar with an equal amount of cane sugar.
Gluten-Free Flours and Flour Combinations: are becoming increasingly popular and are now commonly found in many mainstream supermarkets.I like Bob’s Red Mill Gluten-Free All Purpose Baking Flour which takes the guesswork out of choosing just the right mixture. When using gluten-free flours, you will need to add some xanthan gum, a natural carbohydrate, which helps provide just the right texture and volume to your baked goods.
1 Response