Gluten Free Spiced Cranberry Carrot Bread

Yield: 4 Mini Loaves


  • 2 c. milk
  • 2 eggs
  • 2/3 c. honey
  • 1/3 c. applesauce
  • 1/3 c. canola oil
  • 2 c. Gluten Free AP flour
  • 2 c. Erewhon Crispy Brown Rice- GF Cereal
  • 2 tsp. baking powder
  • ½ tsp Pumpkin Pie Spice
  • 1/8 tsp cinnamon
  • 1 tsp vanilla extract
  • 3/4 tsp. salt
  • 1 tsp. baking soda
  • ½ cup dried cranberries
  • ¼ cup chopped walnuts (can be omitted)
  • ¼ cup grated carrots


  1. In a large bowl whisk together milk, eggs, honey, applesauce, and oil.
  2. Next whisk in AP flour (gluten free), Erewhon Crispy Brown Rice- GF Cereal, baking powder, salt, and baking soda, cinnamon, pumpkin pie spice and vanilla. Mix thoroughly.
  3. Fold in cranberries, carrots, and walnuts. Pour batter into mini bread pans, filling halfway.
  4. Bake at 400 degrees for 18-20 minutes or until golden brown. Serve warm or at room temp. with butter.

Gift-wrapping idea: Buy a package of cellophane baggies. Once the bread has cooled to room temperature, nudge your mini loaf inside a cello baggie. Stamp a color label and write your message. Seal cello baggie with a colored ribbon for a festive accent.

Source: Annelies @ Attune Foods