Winter Spice Cranberry Swirl Loaf (Print Version)
Gluten-free loaf featuring a cranberry swirl and warming winter spices for seasonal enjoyment.
# List of Ingredients:
→ For the Cranberry Swirl
01 - 1 cup fresh or frozen cranberries
02 - 1/3 cup granulated sugar
03 - 2 tbsp water
04 - 1/2 tsp orange zest
→ For the Cake Batter
05 - 2 cups gluten-free all-purpose flour blend with xanthan gum
06 - 1 1/2 tsp baking powder
07 - 1/2 tsp baking soda
08 - 1/2 tsp salt
09 - 1 1/2 tsp ground cinnamon
10 - 1/2 tsp ground ginger
11 - 1/4 tsp ground nutmeg
12 - 1/8 tsp ground cloves
13 - 1/2 cup unsalted butter, softened
14 - 3/4 cup brown sugar, packed
15 - 2 large eggs, room temperature
16 - 2 tsp vanilla extract
17 - 1/2 cup plain unsweetened yogurt or dairy-free alternative
18 - 1/2 cup milk or dairy-free alternative
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper and lightly grease with butter or cooking spray.
02 - Combine cranberries, granulated sugar, water, and orange zest in a small saucepan. Bring to a simmer over medium heat and cook for 6–8 minutes, stirring frequently, until cranberries burst and mixture thickens. Mash lightly with a fork and set aside to cool completely.
03 - In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
04 - In a large bowl, beat softened butter and brown sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Add yogurt and milk to the butter mixture, mixing until just combined (mixture may appear slightly curdled). Gradually fold in the dry ingredients until a smooth batter forms, being careful not to overmix.
06 - Spread half the batter evenly into the prepared pan. Dollop half the cooled cranberry mixture over the batter and swirl gently with a knife. Repeat with remaining batter and cranberry swirl, creating a marbled pattern.
07 - Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
08 - Let the cake cool in the pan for 15 minutes, then carefully remove using the parchment paper and transfer to a wire rack. Cool completely before slicing into 8–10 servings.
# Expert Advice:
01 -
- The tart cranberry ribbon cuts through sweet spice like a bright surprise in every bite
- Gluten-free baking that actually tastes like something youd choose to eat, not tolerate
02 -
- The cranberry mixture must cool completely before swirling or it will sink straight to the bottom of your loaf
- Over-mixing gluten-free batter makes it tough, so stop as soon as the dry ingredients disappear
03 -
- Room temperature ingredients prevent the batter from curdling when you mix them together
- Line your loaf pan with parchment paper leaving overhang on the long sides for easy removal