Gluten-Free Irish Soda Bread with Cranberries + Walnuts
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4.5 out of 5 stars
(150)
Ingredients
6-8 servings
- 2 cups gluten-free flour blend
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 1 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup cranberries
- 1/2 cup walnuts, chopped
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Preparation
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, whisk together the gluten-free flour blend, coconut flour, baking soda, baking powder, salt, and sugar.
Step 3
In another bowl, combine the melted butter, buttermilk, and vanilla extract.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 5
Fold in the cranberries and chopped walnuts.
Step 6
Transfer the dough onto the prepared baking sheet and shape it into a round loaf.
Step 7
Use a sharp knife to cut an 'X' across the top of the dough.
Step 8
Bake in the preheated oven for 35-45 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.
Step 9
Let cool on a wire rack before slicing and serving.
Step 10
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Chef's notes
Ensure that all ingredients are at room temperature for best results.
The bread can be stored at room temperature for up to 2 days in an airtight container.
Feel free to substitute cranberries with raisins or other dried fruits.
For a nut-free version, omit the walnuts.
