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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!
Course Breads, Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Calories 252kcal

Ingredients

Wet Ingredients

  • 2 large eggs
  • ¾ cup sugar (150 grams)
  • cup yogurt (85 grams)
  • cup coconut oil, melted (80 grams)
  • ¼ cup orange juice, freshly squeezed (60 milliliters)
  • finely grated zest of 2 large navel oranges (reserve 1 teaspoon for glaze)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Dry Ingredients

  • 2 cups gluten-free flour (272 grams) Bob's Red Mill 1 to 1 Gluten-Free Baking Flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup fresh cranberries (100 grams)

Orange Glaze

  • 1 cup powdered sugar
  • 2 tablespoons orange juice, freshly squeezed (30 milliliters)
  • 1 teaspoon freshly grated orange zest

Toppings

    Instructions

    Make the Bread

    • Prepare the Oven and Loaf Pan. Preheat oven to 350°F. Grease an 8.5″ x 4.5″ x 2.5″  loaf pan. Line the pan with parchment paper. Set aside.
    • Whisk the Dry Ingredients. In a large bowl, whisk the gluten-free flour, baking powder, baking soda, and salt together until combined. Set aside.
    • 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.
    • Whisk the Eggs. Add the eggs to a large bowl or stand mixer with a whisk attachment. Beat until frothy, around 1-2 minutes.
    • 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
    • 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
    • Add the Cranberries. Using a rubber spatula, fold the cranberries into the batter.
    • Bring the Mixture Together. Scrape down the sides of the bowl, incorporating any remaining flour.
    • 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.
    • 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.

    Glaze the Bread

    • Make the Glaze. In a small bowl, whisk the orange glaze ingredients together.
    • 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.
    • Slice and Serve! You can slice and serve the bread right away.

    Notes

    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.
    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 25-35 minutes, or until the center is fully cooked

    Nutrition

    Serving: 1 slice | Calories: 252kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 159mg | Potassium: 97mg | Fiber: 2g | Sugar: 30g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg