why make this recipe
This Gluten-Free Cranberry Orange Bread is the perfect blend of sweet and tangy flavors that warms your heart and your kitchen! It’s simple enough for a weekday breakfast but elegant enough to serve at a gathering. Plus, it’s gluten-free, making it a delightful treat for anyone with dietary preferences or restrictions. The freshness of the cranberries paired with the bright notes of orange is truly irresistible, and the best part? It’s quick and easy to whip up!
how to make Gluten-Free Cranberry Orange Bread
Ingredients:
- 1 3/4 cups (262g) gluten-free measure-for-measure flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 3/4 cup (150g) granulated sugar
- 2 large eggs (room temperature)
- â…“ cup (80ml) neutral oil (I use grapeseed oil)
- 1/4 cup (60ml) milk of choice (I use almond milk)
- 1/4 cup (60ml) freshly squeezed orange juice
- 1 tablespoon orange zest (about the zest of 1 orange)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup (100g) fresh cranberries (rinsed and patted dry)
- 1 tablespoon gluten-free measure-for-measure flour
- 1 ½ cups (180g) powdered sugar
- 2 tablespoons freshly squeezed orange juice (plus more if needed)
- 1 teaspoon orange zest (optional)
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Directions:
- Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with nonstick spray and set it aside.
- In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, and kosher salt. Whisk them together until well combined.
- In another bowl, mix the granulated sugar, eggs, neutral oil, milk, freshly squeezed orange juice, orange zest, vanilla extract, and almond extract. Beat until creamy.
- Slowly add the wet ingredients to the dry ingredients, mixing gently until just combined.
- In a small bowl, toss the fresh cranberries with the tablespoon of gluten-free flour. Fold the cranberries into the batter gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, orange juice, and optional orange zest. Drizzle over the cooled bread.
how to serve Gluten-Free Cranberry Orange Bread
This bread is delightful served warm or at room temperature. It makes a lovely breakfast with a cup of coffee or tea, and it’s perfect for brunch gatherings. You can slice it up and serve it with a dollop of yogurt or a spread of your choice.
how to store Gluten-Free Cranberry Orange Bread
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, you can slice it and freeze pieces wrapped in plastic wrap, then place them in a freezer bag. It will keep for about 3 months in the freezer.
tips to make Gluten-Free Cranberry Orange Bread
- Make sure your ingredients are at room temperature for the best texture.
- Don’t skip the step of tossing cranberries in flour; this helps prevent them from sinking to the bottom of the loaf.
- Feel free to add a handful of nuts like walnuts or pecans for added crunch.
variation
You can substitute the cranberries with blueberries or chopped apples for a different fruity delight. Additionally, adding some chopped nuts can provide an extra crunch and nutty flavor!
FAQs
1. Can I use a different type of flour?
While this recipe is designed for gluten-free flour, you may experiment with all-purpose flour, remembering it will no longer be gluten-free.
2. Can I use frozen cranberries instead of fresh?
Yes! Frozen cranberries work well—just toss them in flour and add them directly to your batter without thawing.
3. How can I make this bread sweeter?
If you like a sweeter bread, you can increase the granulated sugar by a couple of tablespoons or add a bit more powdered sugar in the glaze.
Gluten-Free Cranberry Orange Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with nonstick spray and set it aside.
- In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, and kosher salt. Whisk until well combined.
- In another bowl, mix the granulated sugar, eggs, neutral oil, milk, freshly squeezed orange juice, orange zest, vanilla extract, and almond extract. Beat until creamy.
- Slowly add the wet ingredients to the dry ingredients, mixing gently until just combined.
- In a small bowl, toss the fresh cranberries with the tablespoon of gluten-free flour. Fold the cranberries into the batter gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, orange juice, and optional orange zest. Drizzle over the cooled bread.