When we think of cranberries, our minds traditionally go to Thanksgiving or Christmas. But cranberries’ tart, sour taste that can be enjoyed in recipes year-round. Full of powerful phytochemicals that protect your body from illness, these berries taste so amazing in baked treats. Add a splash of orange with the crunchy rich flavour of pecans, and you have a delicious dessert.

I love a good pound cake, and this one happens to be gluten-free. Here’s my recipe for gluten-free cranberry pecan loaf. You can simply swap out the gluten-free flour with regular flour if you’re not gluten-free.

Gluten-Free Cranberry Pecan Loaf

Ingredients

¾ cup chopped pecans

1 cup cranberries

1 cup sugar

½ cup unsalted butter, room temperature

3 eggs

2 tablespoons sour cream

2 tablespoons orange juice

1 teaspoon vanilla extract

½ tablespoon grated orange peel

1 cup gluten free flour (1/4 cup each almond, sorghum, tapioca and brown rice) + 2 tablespoons

Pinch of salt

Method

Preheat oven to 350. Place pecans on a cookie sheet and bake for 10 minutes. Cut half of the cranberries in half.

In a stand mixer, beat together sugar and butter until light and fluffy. Beat in eggs, one at a time. Then add in sour cream, orange juice, vanilla and orange peel.

In a separate bowl or measuring cup, stir together flour and salt. With mixer on low, add the flour until blended well.

Pour into a prepared loaf pan (butter and floured or parchment paper lined). Back at 350 for about 40 minutes to an hour, or until toothpick comes out clean.

Enjoy!

Yield: 1 loaf

Gluten-Free Cranberry Pecan Loaf

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I love a good pound cake, and this one happens to be gluten-free. Here’s my recipe for gluten-free cranberry pecan loaf.

Prep Time 10 minutes

Cook Time 1 minute

Total Time 11 minutes

Ingredients

• ¾ cup chopped pecans
• 1 cup cranberries
• 1 cup sugar
• ½ cup unsalted butter, room temperature
• 3 eggs
• 2 tablespoons sour cream
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• ½ tablespoon grated orange peel
• 1 cup gluten free flour (1/4 cup each almond, sorghum, tapioca and brown rice) + 2 tablespoons
• Pinch of salt

Instructions

1. Preheat oven to 350.
2. Place pecans on a cookie sheet and bake for 10 minutes. Meanwhile, cut half of the cranberries in half.
3. In a stand mixer, beat together sugar and butter until light and fluffy.
4. Beat in eggs, one at a time.
5. Then add in sour cream, orange juice, vanilla and orange peel.
6. In a separate bowl or measuring cup, stir together flour and salt. With mixer on low, add the flour until blended well.
7. Pour into a prepared loaf pan (butter and floured or parchment paper lined).
8. Back at 350 for about 45 minutes to an hour, or until toothpick comes out clean.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 312Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 102mgSodium: 46mgCarbohydrates: 29gFiber: 2gSugar: 27gProtein: 4g