Gluten-Free Cranberry Orange Bread (Dairy-Free)

Gluten-Free Cranberry Orange Bread! This sweet ultra-moist cake-like bread is packed with loads of freshly tart cranberries and topped with a zesty orange citrus glaze. Perfect for the holidays!

This Gluten-Free Cranberry Orange Bread Recipe has been a holiday favorite for years in our home. It's a delicious cake-like quick bread, infused with fresh orange juice and zest, vanilla and almond extract, and packed with fresh cranberries. The bread is finished with a zesty orange citrus glaze.

The fresh cranberries throughout give this bread a festive look that is perfect to serve during the holidays. You can easily make this recipe into mini loaf pans and hand them out as gifts to neighbors and friends

For more holiday favorites, try these Gluten-Free Cranberry Orange Muffins, Gluten-Free Pumpkin Bread, and Gluten-Free Walnut Date Loaf.

Jump to:

• Why you'll love this recipe
• Ingredients
• How to Make Gluten-Free Cranberry Orange Bread
• Substitutions and Variations
• Storage and Serving
• FAQ
• Recipe
• Reviews

Why you'll love this recipe

Festive look and flavor! We love to make this bread during the holiday season, the time of year when cranberries are abundant. You can serve this bread for dessert or on Christmas morning. 

Makes great gifts for neighbors and friends. You can easily make a batch of mini loaves to hand out to neighbors and friends.

Simple and easy to make. This quick bread recipe is gluten-free, dairy-free, and nut-free with simple wholesome ingredients.

Ingredients

• Sugar: We use organic white sugar to sweeten the bread.
• Orange Juice + Orange Zest: You will need the zest from two large navel oranges and freshly squeezed orange juice. Reserve some of the zest and juice for the glaze.
• Eggs: Eggs are the binding agent in this recipe. Whisking them on their helps incorporate them into the batter more evenly
• Coconut Oil: The melted coconut oil helps give this bread its cake-like texture. Any neutral oil will do including avocado oil or even grapeseed oil.
• Yogurt: This helps to keep the bread moist. I love using dairy-free yogurt, but regular yogurt will work too.
• Orange Juice + OrangeZest: You will need fresh orange zest and freshly squeezed orange juice from two large navel oranges.
• Vanilla Extract + Almond Extract: A high-quality vanilla extract and almond extract are recommended for best results.
• Gluten-Free Flour: Bob's Red Mill 1 to 1 flour works well in this recipe, it's my favorite gluten-free flour blend.
• Baking Powder + Baking Soda: These leavening agents help the bread to rise.
• Salt: Brings out the sweetness in the bread while balancing the flavors.
• Cranberries:  I like to use fresh, whole cranberries for this gluten-free cranberry orange bread. Frozen cranberries will work too.
• Powdered Sugar: This makes up the glaze along with a pinch of zest and two tablespoons of orange juice.

How to Make Gluten-Free Cranberry Orange Bread

Preheat oven to 350°F. Grease an 8.5″ x 4.5″ x 2.5″  loaf pan. An optional step is to also line the pan with parchment paper. Set aside.

1. Whisk the Dry Ingredients. In a large bowl, whisk the gluten-free flour, baking powder, baking soda, and salt together until combined. Set aside.
2. Work the Orange Zest into the Sugar. In a medium bowl, combine the sugar and zest of two large navel oranges. Work the orange zest into the sugar with a spoon, stirring for a few minutes until evenly combined. The sugar will feel like wet sand between your fingertips, and the zest should be fragrant, and fully incorporated into the sugar.
3. Whisk the Eggs. Add the eggs to a large bowl or stand mixer with a whisk attachment. Beat until frothy, around 1-2 minutes.
4. Combine the Wet Ingredients. Add the orange-zested sugar, yogurt, melted coconut oil, freshly squeezed orange juice, vanilla extract, and almond extract to the bowl. Mix on medium speed until combined.
5. Combine the Wet and Dry Ingredients. On low speed, slowly pour the dry ingredients into the wet ingredients until just combined but a few flour streaks remain. Do not over-mix the batter.
6. Add the Cranberries. Using a rubber spatula, fold the cranberries into the batter.
7. Bring the Mixture Together. Scrape down the sides of the bowl, incorporating any remaining flour.
8. Bake the Bread. Pour the thick batter into the prepared loaf pan and evenly smooth out the top and sides with a spatula. Add a few more cranberries on top, because you fancy, and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean from the center with only a few small moist crumbs.
9. Let the Bread Cool. Remove the loaf from the oven and let it sit in the pan for 10 minutes. Remove the bread from the pan and place the loaf directly on a wire rack to cool completely before adding the glaze.
10. Make the Glaze. In a small bowl, whisk the orange glaze ingredients together.
11. Add the Glaze to the Bread. Drizzle the glaze over the top of the cooled bread before serving. Let the glazed bread sit for a few minutes to allow the glaze to harden.
12. Slice and Serve! You can slice and serve the bread right away.

Substitutions and Variations

• Add Nuts! For a crunchy texture try adding a ½ cup of chopped walnuts or pecans.
• Leave off the glaze. If you want to cut back on your sugar or are just not a fan of icing, feel free to leave off the glaze.
• Add a sugar crunchy topping. Instead of glazing the bread, try adding a few sprinkles of cane sugar to the top of the batter, before baking for a crunchy topping.

Storage and Serving

Make in Advance: If you plan on making this bread in advance to serve the next day, do not add the glaze. Wrap the cooled bread with plastic wrap and then once again with aluminum foil, stored at room temperature. Add the glaze before serving. 

To Serve: Once the bread has cooled you can add the glaze, slice, and serve right away.

To Store: Store this gluten-free cranberry bread in an airtight container at room temperature for 1-2 days. If the bread starts to get too moist you can store it in the refrigerator.

To Freeze: To freeze the bread once cooled, wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil. Do not add the glaze until you are ready to serve the bread. Freeze for up to 3 months. Defrost at room temperature.

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Recipe