Gluten-Free Orange Cranberry Bread

You are going to love this Gluten-Free Orange Cranberry Bread because it is moist, flavourful, and out-of-this-world delicious! Drizzle the sweet orange glaze on top to balance out the tartness.

Just like most of my recipes, this loaf is easy to make too! Made with the juice and zest of fresh oranges for a refreshing orange flavour. Paired with dried cranberries and you have a winning combo! A perfect mix of sweet and tart.

There is also an optional orange glaze you can pour over the top too. Which in my opinion just adds that over-the-top note of sweetness that should not be skipped.

You also have the option to use non-refined sugar to make it healthier. I have used coconut sugar, white sugar, and cane sugar, and they all turned out great. For the glaze, you can use regular icing sugar or an alternative such as Swerve.

It is the perfect festive bread to make for the holidays! Would be darling served at a Christmas brunch.

You can even bake extra, stick them in the freezer for later, or gift them to friends or family as housewarming or Christmas gifts.

How do you Store it?

Just like any quick bread, you can store this bread in a sealed container or bag. If you are storing in the freezer just make sure you are using freezer-safe bags or containers.

This Gluten Free Orange Cranberry Bread will stay fresh at room temperature for up to 3 days, in the fridge for up to a week, and in the freezer in freezer safe bag or container for up to 3 months.

How Many Calories does it have?

This quick bread has 241 calories per slice, assuming you divide it into 12 even slices. The calories are based on using non-fat milk, granulated white sugar, and icing sugar. Calories will vary a bit if you use other milk and sugars of course.

Gluten-Free Orange Cranberry Bread Method

Preheat oven to 350°F. Spray a 9×5 inch loaf pan and line the bottom with parchment paper and set aside.

In a medium bowl, whisk together 1 and 2/3 cups of gluten-free flour (I use Bob’s Red Mill 1:1), 1/2 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 cup of granulated sugar ( white, coconut, and cane sugar all work). Make a large well in the center and set it aside.

In a stand mixer with the whisk attachment, whisk 1/2 cup of melted and cooled unsalted butter, 1/2 cup of milk of choice, zest of one orange, 3 tablespoons of fresh orange juice, 1 teaspoon vanilla, and 3 large eggs.

Pour the egg mixture into the well of the flour mixture and use a spatula to fold until combined. Fold in 3/4 cup of dried cranberries.

Pour into prepared pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let cool in pan for 30 minutes before removing.

Mix together 2/3 cups powdered sugar with 1 and 1/2 tablespoons of fresh orange juice in a small bowl.

Drizzle over the cooled bread. Enjoy!

If you make this Orange Cranberry Bread, please leave a comment and rating below. Thanks, and enjoy 🙂

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Gluten-Free Orange Cranberry Bread

This moist Gluten-Free Orange Cranberry Bread uses fresh oranges and tart dried cranberries for an out-of-this-world flavour combo. Drizzle the sweet orange glaze over top to balance out the tartness.

Course Breakfast, Snack

Cuisine American

Keyword cranberry, gluten-free, orange, quick bread

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 12 slices

Calories 241 kcal

Author Taylor Harrison

Ingredients

Orange Cranberry Bread

• 1 ⅔ cups gluten-free flour blend with xanthan gum I use Bob's Red Mill 1:1
• ½ tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• ¾ cup granulated sugar white, coconut, or cane sugar
• ½ cup unsalted butter melted and cooled
• ½ cup milk dairy or non-dairy
• 1 orange zested
• 3 tbsp orange juice fresh
• 1 tsp vanilla
• 3 large eggs room temperature

Orange Glaze

• ⅔ cup powdered icing sugar or alternative such as Swerve
• 1 ½ tbsp orange juice fresh

Instructions

Orange Cranberry Bread

1. Preheat oven to 350°F. Spray a 9×5 inch loaf pan and line the bottom with parchment paper and set aside. 

2. In a medium bowl, whisk together 1 and 2/3 cups of gluten-free flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 cup of granulated sugar (white, coconut, and cane sugar all work). Make a large well in the center and set it aside.

3. In a stand mixer with the whisk attachment, whisk 1/2 cup of melted and cooled unsalted butter, 1/2 cup of milk of choice, zest of one orange, 3 tablespoons of fresh orange juice, 1 teaspoon vanilla, and 3 large eggs.

4. Pour the egg mixture into the well of the flour mixture and use a spatula to fold until combined. Fold in 3/4 cup of dried cranberries. 

5. Pour into prepared pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in pan for 30 minutes before removing. 

Orange Glaze

1. Mix together the powdered sugar with the fresh orange juice in a small bowl.

2. Drizzle over the cooled bread. Enjoy!

Recipe Notes

Stays fresh covered at room temperature for 3 days, refrigerated for up to 1 week, and in the freezer for up to 3 months in freezer safe bag or container.

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