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 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 Ingredients
This gluten-free cranberry-orange quick bread has the best flavor!
- Gluten-Free Flour: Bob's Red Mill 1 to 1 flour works well in this recipe, it's my favorite gluten-free flour blend.
- Almond Flour: The combination of almond flour and gluten-free flour helps keep this bread moist.
- Sugar: Organic white sugar helps sweeten this bread.
- Eggs: Eggs are the binding agent in this recipe. For a vegan option, try adding two flax eggs or an egg replacer
- Oil: Just a little bit of oil gives this bread a cake-like texture.
- Yogurt: This helps to keep the bread moist. For a dairy-free/vegan option try using almond or coconut yogurt.
- Orange Juice/Zest: Fresh orange zest and juice give this bread an authentic orange flavor.
- Vanilla Extract: Try using a high-quality vanilla extract for the best flavor.
- Baking Powder: This will help the bread to rise.
- Baking Soda: This will help the bread to rise.
- Salt: Helps bring flavor to the bread.
- Dried Cranberries: Dried cranberries give this bread the best texture and flavor. You can use chopped cranberries or whole cranberries.
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.
- Preheat the oven to 350° and grease a 9×5 inch loaf pan.
- 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.
- In a large mixing bowl, add the eggs and beat until frothy, around 1-2 minutes.
- 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.
- 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.
- Pour the batter into the prepared 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. 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.
- Add the orange glaze, top with zest and more cranberries
- Serve!
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 is 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.
Tips For The BEST Gluten-Free Cranberry Orange Loaf
- Do not over-bake! 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.
- 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.
- Use fresh orange juice. The fresh orange juice and zest from a small orange provide the best flavor.
- 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 (Dairy-Free)
Ingredients
Wet Ingredients
- 2 large eggs
- ¾ cup sugar
- ½ cup yogurt
- ¼ cup oil
- ¼ cup orange juice, freshly squeezed
- 1 teaspoon vanilla extract
- finely grated zest of 1 orange
Dry Ingredients
- 1 cup gluten-free all-purpose flour (136g)
- ¾ cup almond flour (75g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup dried cranberries soften in boiling water, then drain
Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice, freshly squeezed
- ½ teaspoon vanilla extract
Toppings
- 1 teaspoon orange zest, finely grated
- ¼ cup cranberries
Instructions
- Preheat the oven to 350° and grease a 9x5 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.
Donna Markley says
Excellent recipe. Really good cranberry and orange flavors. Made it for a party as desert and everyone loved it! A real hit!
Rebecca Taig says
Donna,
Thank you so much for your review, I really appreciate it.
Happy Holidays to you and yours.
Laura says
Can fresh cranberries be used? Also, high altitude adjustments needed?
Rebecca Taig says
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.
Sina says
Me and my fanily loved this cake! Was even more flavorful and moist two days after baking.
Sue Taig says
Made the loaf today it is delicious.
Rebecca Taig says
I'm so glad you liked it! 🙂