Gluten-Free Cranberry Orange Bread (Dairy-Free)

Gluten-Free Cranberry Orange Bread! This sweet ultra-moist cake-like bread is packed with loads of cranberries, topped with a vanilla orange glaze. Perfect for the holidays!
gluten free cranberry orange bread aerial view

Gluten-Free Cranberry Orange Bread has been a holiday favorite for years. This delicious gluten-free cake-like bread has the perfect texture! Its rich orange flavor pairs lovely with the sweetened-tart cranberries throughout then finished with a vanilla orange glaze. The festive cranberries make this the perfect bread to serve on Christmas morning, but really you could serve the bread any time of year. I love to make this recipe in mini loaf pans and hand them out as gifts during the holiday season.

gluten free cranberry orange bread aerial view with knife

How to Make Gluten-Free Cranberry Orange Bread

This gluten-free cranberry orange bread recipe is a great quick bread option any time of the year! You can use fresh cranberries when in season or dried cranberries all year round. If using fresh cranberries, skip the soaking method. 

  1. Preheat the oven to 350° and grease a 9×5 inch loaf pan.
  2. Soak the cranberries: In a small bowl, add the dried cranberries. Pour 1 cup of boiling water over the cranberries and allow them to soak for 20 minutes. After 20 minutes drain the water and set the cranberries aside.
  3. In a large mixing bowl, add the eggs and beat until frothy, around 1-2 minutes.
  4. Next, add the remaining wet ingredients to the bowl: sugar, yogurt, melted coconut oil, orange juice, vanilla extract, and orange zest, mixing on medium speed until well combined.
  5. Pour in the dry ingredients: gluten-free flour, almond flour, baking powder, baking soda, and salt. Continuing mixing for 1 minute.
  6. Fold the cranberries into the batter.
  7. Pour the batter into the prepared pan. Bake for 40-45 minutes or until the toothpick comes out clean from the center.
  8. Remove the loaf from the oven and let it sit in the pan for 10 minutes. After ten minutes, remove the bread from the pan and place it on a wire rack to cool for 1-2 hours. For best results, allow the bread to completely cool to room temperature before adding the glaze.
  9. Add the orange glaze, top with zest and more cranberries
  10. Serve!

gluten free cranberry orange bread front view

Can I Substitute Fresh or Frozen Cranberries Instead of Dried?

Yes, absolutely! If using fresh or frozen cranberries, you will want to skip the soaking method at the beginning of the recipe. Wash and dry fresh cranberries, toss them in a light coating of the gluten-free flour mixture and then fold them into the wet batter. For frozen cranberries, simply add them to the batter as is, no washing or soaking required.

Does This Bread Need To Be Refrigerated? 

This bread does not require refrigeration. It lasts for several days wrapped tightly in aluminum foil and stored away in a cool dry area. The bread becomes even softer and more decadent with time, which makes it perfect for preparing a day ahead. I also suggest serving this bread 24 hours after baking and adding the glaze to the bread prior to serving.

Can You Freeze This Bread?

You can freeze the bread for up to two months. To freeze, cool the bread completely then wrap it in plastic wrap, then again in aluminum foil, and store in a resealable freezer bag. I suggest freezing it without the glaze.

Can I Make Mini Loaves?

This is the perfect bread to gift during the holiday season! You can make mini loaves by following the same directions, just use a mini loaf pan and bake for around 25 minutes, or until the center is fully cooked. 

bowl of sugared cranberries

Tips For The BEST Gluten-Free Cranberry Orange Loaf

  1. Do not overbake! You will want to watch the timing of the bread and pull it out of the oven as soon as it’s ready. The baking time is anywhere from 40-45 minutes depending on the type of oven you have.
  2. Serve the bread 24 hours after preparing. Once the bread is completely cooled, wrap it tightly in aluminum foil and store it away. This will help to lock in the moisture of the bread. Add the glaze 10 minutes before serving. 
  3. Use fresh orange juice. The fresh orange juice and zest from a small orange provide the best flavor.
  4. Topping Options: This gluten free cranberry orange bread can be served with or without the glaze. You could also drizzle melted white chocolate or sprinkle granulated sugar on the top of the bread.

gluten free cranberry orange bread front view sliced

For More Tasty Bread Recipes Click The Links Below:

Gluten-Free Walnut Date Loaf (Dairy-Free)

Gluten-Free Lemon Loaf (Dairy-Free)

Gluten-Free Cranberry Bliss Bars (Dairy-Free Option)

Gluten-Free Pumpkin Spice Bread

Gluten-Free Cranberry Orange Bread (Dairy-Free)

Recipe Author : Rebecca Taig
Gluten-Free Cranberry Orange Bread! This sweet ultra-moist cake-like bread is packed with loads of cranberries, topped with a vanilla orange glaze. Perfect for the holidays!
5 from 3 votes
Course Dessert
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Servings 12 people
Calories 252 kcal

Ingredients
  

Wet Ingredients

  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup yogurt
  • 1/4 cup oil
  • 1/4 cup orange juice, freshly squeezed
  • 1 teaspoon vanilla
  • finely grated zest of 1 orange

Dry Ingredients

  • 1 cup gluten-free all-purpose flour (136 grams)
  • 3/4 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dried cranberries soften in boiling water, then drain

Orange Glaze

  • 1 cup powdered sugar
  • 2 tablespoons orange juice, freshly squeezed
  • 1/2 teaspoon vanilla

Toppings

  • 1 teaspoon orange zest, finely grated
  • 1/4 cup cranberries

Instructions
 

  • Preheat the oven to 350° and grease a 9×5 inch loaf pan.
  • In a small bowl, add the dried cranberries. Pour 1 cup of boiling water over the cranberries and allow them to soak for 20 minutes. After 20 minutes drain the water and set the cranberries aside.
  • Add the eggs to a large bowl and beat until frothy, around 1-2 minutes.
  • Next, add the sugar, yogurt, melted oil, orange juice, vanilla, and orange zest to the bowl, mixing on medium speed until well combined.
  • Pour in the dry ingredients: gluten-free flour, almond flour, baking powder, baking soda, and salt. Continuing mixing for 1 minute.
  • Fold the cranberries into the batter. Then pour the batter into the prepared loaf pan. Bake for 40-45 minutes, or until the toothpick comes out clean from the center
  • Remove the loaf from the oven and let it sit in the pan for 10 minutes. Then remove the bread from the pan and place it on a cooling rack for 1-2 hours. Before you add the glaze, you want to make sure the bread is completely cooled.

Orange Glaze and Topping

  • Place 1 cup of powdered sugar in a small bowl and add the freshly squeezed orange juice and vanilla. Drizzle the glaze onto the bread.
  • Sprinkle orange zest and cranberries to the top of the bread.
  • Store the bread in tin foil or in a glass container at room temperature for up to 5 days.

Nutrition

Serving: 1sliceCalories: 252kcalCarbohydrates: 41gProtein: 4gFat: 10gSaturated Fat: 1gCholesterol: 29mgSodium: 159mgPotassium: 97mgFiber: 2gSugar: 30gVitamin A: 50IUVitamin C: 1mgCalcium: 68mgIron: 1mg
Keyword breads, Christmas, gluten free, gluten free bread, holiday dessert
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Recipe Rating




5 Comments

  1. Sue Taig wrote:

    5 stars
    Made the loaf today it is delicious.

    Posted 10.18.19 Reply
    • Rebecca Taig wrote:

      I’m so glad you liked it! 🙂

      Posted 10.18.19 Reply
  2. Sina wrote:

    5 stars
    Me and my fanily loved this cake! Was even more flavorful and moist two days after baking.

    Posted 12.6.20 Reply
  3. Laura wrote:

    Can fresh cranberries be used? Also, high altitude adjustments needed?

    Posted 12.27.20 Reply
    • Hi there!

      Yes, fresh cranberries can be used. You can skip the “soaking method,” when using fresh cranberries.

      Unfortunately, I do not have any advice when making this recipe at a higher altitude.

      Here is a chart you could reference:

      High-Altitude Baking Chart
      Follow the chart below for more specific adjustments. When adapting a recipe for high altitudes, always start out with the smallest adjustment then add more adjustments later and only if necessary. It’s a good idea to keep notes of how you adjusted your recipes until you know what works best for your particular location.

      Adjustment for 3000 feet:
      Reduce baking powder: for each teaspoon decrease 1/8 teaspoon.
      Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
      Increase liquid: for each cup, add 1 to 2 tablespoons.
      Increase oven temperature by 25 degrees F.

      Adjustment for 5000 feet:
      Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
      Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
      Increase liquid: for each cup, add 2 to 4 tablespoons.
      Increase oven temperature by 25 degrees F.

      Adjustment for 7000+ feet:
      Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon.
      Reduce sugar: for each cup, decrease 1 to 3 tablespoons.
      Increase liquid: for each cup, add 3 to 4 tablespoons.
      Increase oven temperature by 25 degrees F.

      Posted 12.27.20 Reply

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