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.
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
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Preheat oven to 350°F. Spray a 9x5 inch loaf pan and line the bottom with parchment paper and set aside.
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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.
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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.
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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.
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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
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Mix together the powdered sugar with the fresh orange juice in a small bowl.
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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.