Low-FODMAP Cranberry Lemon Loaf; Gluten-free, Dairy-free

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Low-FODMAP Cranberry Lemon Loaf will be the recipe to make this year.  The rich red color of cranberry, complimented by a light lemon crumb, goes perfectly with the holiday season.

See these links for my low-FODMAP Christmas, and Thanksgiving menu ideas, as well as my low-FODMAP Best Lemon Recipes and low-FODMAP Best Cake Collections!

Enjoy this quick bread in a classic form, without a glaze or other frosting, for breakfast.  Or ‘dress it up’ for dessert, with a low-FODMAP Lemon Glaze, like I have here. Either way, it is not too sweet, and has a fresh flavor that everyone loves.

FODMAP fact: Fresh fruits are often lower in FODMAPs than their dried counterparts.  The process of drying the fruit will concentrate the juices and result in higher FODMAP levels.  A classic example is grapes- per Monash University, 28 grams of fresh grapes are a serving, while raisins are much higher in FODMAP levels (13 g per serving). When it comes to cranberries, a similar phenomenon is noted.  Dried cranberries are low-FODMAP in servings of 15 g, but fresh cranberries are tolerated up to 50g.  This is good news for those of us that enjoy this fresh tasting and healthy fruit!

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Or check out over 500 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Although this recipe has not been lab tested a single serving should be low-FODMAP based on the ingredients (using available data at time of post)

Serves: 12 servings

Prep time: 15 minutes

Bake time: 1 hour

Total time: 1 hour 15 minutes

Bake: 350 F

Equipment: 9 by 5 inch loaf pan

Ingredients

  • 2 cups low-FODMAP, gluten-free flour (I use Authentic Foods GF Classical Blend- see my bake-off blog for reason why!)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 tsp xanthan gum (if not added to your low-FODMAP flour choice)
  • 1 cup granulated sugar
  • 1/4 cup butter or vegetable shortening, room temperature
  • 1 large egg, room temperature
  • 2/3 cup freshly squeezed lemon juice (about 2-3 lemons)
  • 1 tablespoon finely grated lemon zest
  • 1/2 teaspoon lemon extract (optional)
  • 2 cups (180 g) fresh cranberries, coarsely chopped (if using frozen, allow to defrost prior to chopping, then rinse and dry)
    • 50 g of fresh cranberries is low-FODMAP (this is different than for dried cranberries)
    • Because of their tartness, the smaller pieces work better than whole fruits
  • Coarse sugar, for sprinkling on top
  • Vegetable shortening for greasing or baking spray

Directions

  • Pre-heat the oven to 350F. Place rack in center of oven
  • Zest and juice your lemons
  • Spray non-stick 9×5 inch loaf pan with cooking spray, or grease with shortening, then line with parchment paper or foil to help remove from pan
  • Place low-FODMAP flour, sugar, baking powder, baking soda, xanthan gum, and salt in a large bowl of electric mixer fitted with flat paddle and mix on low speed to combine
  • Add butter or shortening and blend on low until mixture resembles fine crumbs
  • Crack egg in a glass and beat slightly
  • Add lemon juice and beaten egg, a little at a time to the mixing bowl and combine
  • Add lemon extract, if desired
  • Turn off mixer and stir in the lemon zest and cranberries by hand
  • Transfer the batter into your prepared loaf pan and sprinkle with coarse sugar, if desired
  • Place your loaf in the oven and bake for about 1 hour
    • Depending on the type of pan you use and your oven, begin checking at 50 min (a glass pan will bake slower than aluminum)
    • The loaf is done when a tester in the center comes out clean, and it is lightly golden on the edges
  • Remove from oven and place on wire rack in pan for 10 minutes, then remove from pan with the parchment handles and cool on a wire rack
  • Glaze with lemon glaze once cooled, if desired
  • Store at room temperature; this also freezes well

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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