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Gluten-Free Cranberry Orange Bread

This Gluten-Free Cranberry Orange Bread is a delightful blend of sweet and tangy, perfect for breakfast or gatherings. It's quick, simple, and gluten-free, making it a treat for all dietary preferences.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 1 3/4 cups gluten-free measure-for-measure flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 2 large eggs (room temperature)
  • ⅓ cup neutral oil (e.g., grapeseed oil)
  • 1/4 cup milk of choice (e.g., almond milk)
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon orange zest (about the zest of 1 orange)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup fresh cranberries (rinsed and patted dry)
  • 1 tablespoon gluten-free measure-for-measure flour for tossing cranberries
Glaze Ingredients
  • 1 ½ cups powdered sugar
  • 2 tablespoons freshly squeezed orange juice (plus more if needed)
  • 1 teaspoon orange zest (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with nonstick spray and set it aside.
  2. In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, and kosher salt. Whisk until well combined.
  3. 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.
  4. Slowly add the wet ingredients to the dry ingredients, mixing gently until just combined.
  5. In a small bowl, toss the fresh cranberries with the tablespoon of gluten-free flour. Fold the cranberries into the batter gently.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glazing
  1. To make the glaze, whisk together the powdered sugar, orange juice, and optional orange zest. Drizzle over the cooled bread.

Notes

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, 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. Ensure ingredients are at room temperature for the best texture.