{"id":45154,"date":"2023-04-02T12:12:09","date_gmt":"2023-04-02T16:12:09","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=45154"},"modified":"2025-04-04T09:16:44","modified_gmt":"2025-04-04T13:16:44","slug":"cranberry-orange-bread","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/cranberry-orange-bread\/","title":{"rendered":"Cranberry Orange Bread"},"content":{"rendered":"

This Gluten Free Cranberry Orange Bread - with a sweet orange glaze - is a fantastic breakfast treat. A little sweet, a little tart, great flavor & texture, easy to make!\t<\/p>\n

\"A<\/p>\n

I\u2019ve been on a sweet bread and muffin kick lately, and have another great recipe for you today - my easy cranberry orange bread recipe!<\/p>\n

This gluten free orange cranberry bread recipe was first published in my second gluten-free cookbook, Beyond Flour 2.<\/p>\n

In the decade or so since then, I\u2019ve managed to improve on that original recipe, and can confidently say that this is the BEST cranberry orange bread I\u2019ve had - gluten free or otherwise!<\/p>\n

I\u2019ve always loved this flavor combination, and it does NOT disappoint, in this format! <\/p>\n

The moist cranberry bread has just the right amount of orange flavor, coming from both fresh squeezed orange juice and orange zest.<\/p><\/div>\n

This easy recipe is the perfect breakfast bread - I love starting my day off with a slice of this bread and a cup of coffee. It\u2019s the perfect way to get going in the morning!<\/p>\n

During the holiday season, I\u2019ll add some pistachios - for a very festive and pretty gluten-free quick bread. <\/p>\n

Always a good idea to put on an extra loaf, that time of year - it\u2019s a great bread that\u2019s enjoyed by those who are gluten free, AND those who aren\u2019t!<\/p>\n

The reason for that is the choice of flours used - this makes a soft, tasty bread that\u2019s great reheated... but also really good straight from the fridge.<\/p>\n

It doesn\u2019t suffer from any of the issues that many gluten free baked goods tend to, and the flours used actually taste better than wheat flour!<\/p>\n

Anyway, on to that recipe...<\/p><\/div>\n

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Ingredients<\/h2>\n

This easy quick bread recipe uses some fairly simple ingredients, most of which should either be pantry staples, or easy to find in any larger grocery store. A few notes for you:<\/p>\n

Flour Mixture<\/h4>\n

As with all of my gluten-free baking, I use a gluten-free flour blend measured from individual flours, which I design for each recipe, specifically.<\/p>\n

I\u2019m not a fan of premade gluten free \u201call purpose flour\u201d mixes - they tend to use the cheapest flours and starches possible, and don\u2019t mimic the use of wheat flour at all. <\/p>\n

All that rice flour and starch tends to lead to undesirable textures, and it doesn\u2019t really taste like much. <\/p>\n

The gluten free flours I use for making gluten-free quick breads taste much better than regular flour, and produce a nice, soft bread without much fuss, wait time, etc. <\/p>\n

It also ends up to be FAR cheaper than using the pre-mixes.<\/p>\n

I use:<\/p>\n

Light Buckwheat Flour<\/a>
\nSorghum Flour<\/a>
\nCoconut Flour<\/a>
\nXanthan Gum<\/a>\t<\/p>\n

If you like baking muffins and quick breads, know that this is my go-to blend for these kinds of recipes, so you can definitely get some use out of them! They\u2019re great to have on hand.<\/p><\/div>\n

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Whole Cranberries<\/h2>\n

What kind of cranberries I use for this depends on the time of year.<\/p>\n

In the late fall - when tart cranberries are available in the fresh produce section - I use fresh cranberries. (Rinsed and picked through, before measuring!)<\/p>\n

The rest of the year, I use frozen cranberries - as pictured. <\/p>\n

I just stir them in frozen, as thawing them first would cause a lot more \u201cbleed\u201d in the bread - no big deal, either way.<\/p>\n

As the juicy cranberries contribute to the moisture content, dried cranberries won\u2019t work as a substitute.<\/p>\n

Not only would they not contribute moisture, they\u2019d leach moisture from the batter, leading to an even drier bread.<\/p><\/div>\n

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Fresh Orange Juice & Zest<\/h4>\n

Fresh orange zest and juice are what bring the citrus flavor to this bread, and brighten the flavour up in general.<\/p>\n

1 large orange should provide you enough juice for both the bread and the glaze - I recommend zesting the orange peel before juicing it!<\/p>\n

Nuts<\/h4>\n

Nut are optional - I left them out on the batch I photographed for this blog - but a great addition to this recipe.<\/p>\n

Generally speaking, I\u2019ll use Chopped Walnuts<\/a> or Chopped Pecans<\/a> any time of the year.<\/p>\n

As we get closer to the holiday season, I tend to splurge a bit and use roasted Shelled Pistachios<\/a> in this bread.<\/p>\n

It just makes for a really festive, pretty, and tasty cranberry orange loaf!\n<\/p><\/div>\n

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Vegetable Oil<\/h4>\n

While I usually use melted unsalted butter in a lot of my regular baking, I like to use oil for baking gluten-free quick breads and muffins.
\nI find it retains a nicer texture, even straight from the fridge - butter tends to lead to a more dry texture at cooler temperatures.<\/p>\n

I use just basic vegetable oil, but you can use any neutral flavoured oil - canola oil and avocado oil are great options. <\/p>\n

Olive oil has a bit too robust of a flavour for this recipe, IMHO, and melted coconut oil tends to run into the same temperature issue as using butter, so I generally avoid it for this.<\/p>\n

Vanilla Yogurt<\/h4>\n

I use a bit of vanilla yogurt to bring - and retain - a bit of extra moisture to the recipe, as well as contribute a subtle bit of tang.<\/p>\n

I don\u2019t recommend skipping it, but you can use plain yogurt or sour cream, if you prefer.<\/p><\/div>\n

\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Confectioners\u2019 Sugar \/ Icing Sugar \/ Powdered Sugar
\nGranulated sugar
\nPure Vanilla Extract<\/a>
\nBaking powder
\nBaking soda
\nSalt
\nLarge eggs <\/p>\n

... I just don\u2019t have anything to add, for these last few ingredients!<\/p><\/div>\n

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How to Make Gluten Free Cranberry Orange Bread<\/h2>\n

The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.<\/i><\/p>\n

Preheat oven to 350 F. Grease 1 regular\/large loaf pan, or line with parchment paper. <\/p>\n

Note: I like to spray it, then line it - the spray will stick the parchment to the bottom of the pan.<\/i><\/div>\n

\"A<\/p>\n

In a large mixing bowl, whisk together flours, baking powder, xanthan gum, baking soda, and salt. Set aside.<\/p>\n

In a separate bowl - a small or medium bowl - whisk together sugar, yogurt, orange juice, vegetable oil, eggs, vanilla, and orange zest until smooth and well combined. <\/p><\/div>\n

\"A<\/p>\n

Add the wet ingredients mixture to the mixing bowl of dry ingredients, along with the cranberries and nuts, if using. Use a wooden spoon or rubber spatula to stir just until combined.<\/p>\n

Pour batter into prepared loaf pan.<\/p><\/div>\n

\"A<\/p>\n

Bake for about 1 hour, or until crust is a rich golden brown, and knife inserted into middle of loaf comes out clean. <\/p>\n

For best results, do NOT overbake this - keep an eye on it, and take it out as soon as it passes this test! <\/p>\n

Once fully cooked, remove from oven, and left the loaf cool on a wire rack while you make the glaze:<\/p><\/div>\n

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Orange Glaze<\/h4>\n

In a small bowl or glass measuring cup, whisk together the orange juice and salt.<\/p>\n

Add about the powdered sugar, a little at a time, whisking until smooth. You want it VERY thick, but you can add extra orange juice if you need.<\/p>\n

Drizzle glaze over top of the bread, allow to cool for at least 15-20 minutes before cutting - if you\u2019ve got that kind of patience!<\/p><\/div>\n

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Leftovers<\/h4>\n

Leftover cranberry orange bread can be to room temperature and either wrapped in plastic wrap (the whole loaf, or as individual slices) or put in an airtight container.<\/p>\n

It will keep well for 2-3 days on a counter, or for 5 days or so in the fridge.<\/p>\n

Best served at room temperature or - ideally - warmer.<\/p><\/div>\n

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More Gluten-Free Breakfast & Brunch Recipes<\/h2>\n

Looking for more breakfast food recipes for the whole family? Here are some fun options:<\/p>\n

Breakfast Meatloaf<\/a>
\nGluten Free Apple Pancakes with Caramel Apple Topping<\/a>
\nGluten-Free Bagels<\/a>
\nGluten Free Banana Bread<\/a>
\nGluten-Free Banana Muffins<\/a>
\nGluten-Free Banana Nutella Ebelskivers<\/a>
\nGluten Free Blackberry Muffins<\/a>
\nGluten-Free Blueberry Banana Bread<\/a>
\nGluten-Free Blueberry Muffins<\/a>
\nGluten Free Cranberry Walnut Muffins<\/a>
\nGluten Free Crepes<\/a>
\nGluten Free Eggless Banana Bread<\/a>
\nGluten-Free French Onion Soup Tart<\/a>
\nGluten-Free Lemon Drizzle Cake<\/a>
\nGluten Free Lemon Mascarpone Ebelskivers<\/a>
\nGluten-Free Mushroom Soup & Eggs on Toast<\/a>
\nGluten Free Paska [Easter Bread]<\/a>
\nGluten-Free Pop-Tarts<\/a>
\nGluten Free Pumpkin Bread<\/a>
\nGluten Free Pumpkin Muffins<\/a>
\nGluten-Free Sourdough Waffles<\/a>
\nGluten Free Zucchini Bread<\/a>\n<\/div>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

\"A<\/p>\n

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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Cranberry Orange Bread<\/h2>\n
<\/div>\n
This Gluten Free Cranberry Orange bread is a fantastic breakfast treat. A little sweet, a little tart, great flavor & texture, easy to make!\t<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Breakfast, brunch<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Gluten Free, Vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>8<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>360<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>