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Giving up gluten doesn’t have to mean missing out on delicious treats during the holidays. You can make gluten-free quick breads with just a few easy ingredients. That’s great news!
These Gluten-Free Mini Cranberry Walnut Breads are drizzled with white chocolate and studded with fresh cranberries and walnuts. Serve a slice with a hot beverage for a cozy, sweet treat. They also make tasty holiday gifts — assuming you can part with them of course!
Walnuts were one nut I often didn’t eat. That is, until I tried Wildly Organic Walnuts. They are raw, soaked, and dehydrated at low temps. These walnuts are simply divine. They are crunchy and definitely lack the tannin-like harshness in regular walnuts.
In addition, since Wildly Organic Walnuts are soaked and dehydrated, they are super easy to chop. In fact, you can simply place them on the counter (or in a zippered sandwich bag) and crush with your hand. They will easily break apart under pressure. That’s a perfect job for littles who want to help in the kitchen — no knives necessary!
Gluten-Free Mini Cranberry Walnut Breads Recipe
This time of year begs for fragrant, comforting quick breads to accompany hot steaming mugs full of coffee or tea (or even Hot Brewed Cacao anyone?). Of course that means I had to whip up this classic flavor combo of cranberries and walnuts. Drizzled with white chocolate, they are an absolute delight to the senses.
Wildly Organic Coconut Sugar makes this bread dark, with almost a caramel-y, molasses-y flavor. It’s not overly sweet, either. Tart cranberries pop nestled among the crunchy bits of walnuts. And a hint of fresh ginger adds a bit of gentle, warming spice.
It’s so simple to mix together and bake, too. Baking in a mini loaf pan helps to achieve a better rise, something that is often a challenge with gluten free baking. I’ve not tried making this in a standard loaf pan for just that reason. Besides, these mini cranberry walnut breads make great gifts!
Some Helpful Tips For Baking Mini Cranberry Walnut Breads
I use a lovely, well-seasoned stoneware mini loaf pan that has 4 wells. I’ve found that quick breads seem to bake better in it if I preheat the pan first. Simply put it in the oven when you turn it on to preheat. Then, right before filling with batter, I lightly brush each well with a bit of coconut oil when baking with almond flour. It tends to stick more, in my opinion.
You can certainly use metal, glass, or silicone loaf pans (just make sure they are mini-sized!). I would grease metal or glass well first. Keep in mind that metal and glass baking pans often bake differently. I would check at 45 minutes, but they should still take closer to an hour. Ovens vary of course, so good to check early to be safe.
The white chocolate drizzle can be a tiny bit finicky, but the end result is a drizzle that hardens dry to the touch. That makes it easier to wrap for gift giving as the drizzle won’t stick to the wrap. It also drips down in lovely streaks, making a stunning looking loaf.
Want That Perfect White Chocolate Drizzle? Follow These Tips!
- At first it will seem like it’s going to take forever to set up, don’t put it in the fridge and forget about it because all of a sudden it will be solid. No worries, though! Just reheat, the same way you melted the cacao butter initially, whisking constantly until it reaches a good drizzling consistency.
- If you have a small metal bowl, that is perfect — the heat conducted while holding it on the bottom on your palm will help slow the solidification of the drizzle.
- I used a melon cutter to drizzle the white chocolate but you can use a fork, knife, whisk, or whatever works for you.
- Be sure the loaves are completely cool before drizzling, otherwise the drizzle won’t set up properly.
All that’s left now is to brew a nice hot cuppa something seasonal and enjoy a slice (or several) with a good friend!