Gluten-Free Cranberry Orange Bread

My Gluten-Free Cranberry Orange Bread is the perfect combination of sweet oranges and tart cranberries. My bread is moist and packed with cranberries. This recipe will definitely become a holiday favorite and is the perfect quick bread for this Christmas season.

Sweet oranges and tart cranberries really do just go together so well. Cranberries and sweet oranges are the perfect flavor combination. This bread is delicious with melted butter or your favorite jam.

Why not make this for friends and loved ones for a heartfelt gift this holiday season. Baking this quick bread with the perfect loaf pan is essential.

When I think of the Fall season, many flavor duos come to mind. My GF Apple Crisp with Caramel Sauce and my Gluten Free Apple Bread are both delicious and easy to make quick breads.

Are you looking for a breakfast bread to serve for brunch this holiday season? This might just be the perfect recipe for you. My gluten-free cranberry orange bread is sweet and bursting with citrus flavor, but also has a tangy flavor from the cranberries. The bright red color makes this bread so festive.

This would be perfect for Christmas brunch or for a Thanksgiving dessert. But really this quick bread is good all day long during the whole holiday season.

TOOLS USED TO MAKE THIS GLUTEN-FREE CRANBERRY ORANGE BREAD

You will need a 9×5 inch loaf pan for this recipe. I have several different kinds in my kitchen as I tend to bake a couple quick breads at a time. Lining the pan with parchment paper helps a lot to get the quick bread out easily. You can use a fine mesh strainer or a flour sifter for sifting the dry ingredients. If you do not have a sifter, you can whisk the dry ingredients with a wire whisk.

WHY BAKING DURING THE HOLIDAYS IS SO IMPORTANT

I truly love baking during the holidays. There is nothing quite like baking for your family and friends. To see their smiles when you make them something home made that also tastes delicious is one of the best parts of the holidays.

WHAT IS QUICK BREAD?

Quick bread is a bread that doesn’t contain yeast. They are very similar to cakes in texture and can be called a “loaf cake.” Some examples of quick breads include cakes, brownies, cookies, banana bread, biscuits, cornbread, muffins, pancakes and even scones.

I lovesick breads recipes because they are so easy to make and you can bake a quick bread and eat in no time.

ARE QUICK BREADS SWEET OR SAVORY?

Quicks bread are most often sweet, but sometimes they are savory.

SHOULD YOU USE FRESH OR FROZEN CRANBERRIES?

Living in New England, cranberries are only around for the holidays. Another reason I love this bread gluten-free cranberry orange bread is because it uses fresh cranberries. Usually during the week of Thanksgiving, I always buy extra cranberries and store them in the freezer so I can make this bread all winter long.

During other times of the year, I have to buy frozen. Honestly, there isn’t much of a difference between fresh cranberries and frozen cranberries. Cranberries freeze really well. If you use frozen cranberries, you do not need to thaw. Just add to the bread batter. If using fresh cranberries, add a little flour to them so that they don’t sink to the bottom and fold very gently.

HOW TO MAKE MY HOME-MADE ORANGE GLAZE

My orange glaze is so easy and simple to make. For this, you’l need 1 cup of powdered sugar and freshly squeezed orange juice with a dash of vanilla extract. You also need a whisk or hand mixer to mix until the glaze is nice and smooth. To avoid lumps, I do recommend sifting the powdered sugar. If you find the glaze is too thick-add a little more orange juice until your desired consistency.

INGREDIENTS NEEDED

• 2 1/2 Cups Cup 4 Cup Flour
• 1 Tsp Baking Soda
• 1 Tsp Baking Powder
• Zest from one Orange
• 1 Cup Granulated Sugar
• 1/2 Cup Brown Sugar
• 1 1/2 Cups Buttermilk (make sure buttermilk is room temperature)
• 3 Tbsp Orange Juice (no pulp_
• 2 Large Egg (room temperature)
• 1/2 Cup Vegetable Oil
• 1 Tsp Vanilla Extract
• 1 1/2 Cups Fresh or Frozen Cranberries (if frozen do not thaw)

INSTRUCTIONS HOW TO MAKE GLUTEN-FREE

CRANBERRY ORANGE BREAD

• Preheat oven to 350 degrees F.
• Grease a 9 x5 bread pan well.
• Whisk the flour, baking soda, baking powder and salt together in a bowl.
• In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined.
• Whisk in the buttermilk, oil, vanilla and orange zest.
• Pour the wet ingredients into the dry. Whisk to completely combine but avoid over-mixing.
• Gently fold in the cranberries.
• Pour the batter into the prepared loaf pan.
• Cover the bread with foil after 40- 50 minutes of cooking to avoid the bread browning too much. This will allow the bread to bake evenly and prevent the top from getting too brown.
• Bake the bread for about 1 hour and ten minutes. to and hour and twenty minutes.

Glaze-

• To make the glaze In a small bowl, whisk the confectioners sugar, orange juice and vanilla until well combined and there are no lumps. Add more orange juice depending how thick you want your glaze. Drizzle over cooled bread.
• Let the bread cool before slicing.
• Enjoy with butter or jam.

HELPFUL NOTES FOR MAKING GLUTEN FREE CRANBERRY ORANGE BREAD

• Cranberries- Fresh or frozen cranberries are okay to use.  If you use frozen, you do not need to thaw.  You can leave the cranberries whole or slice them in half.  I prefer mine whole.
• Buttermilk is essential for quick bread recipes.  If you do not have buttermilk at home- you can make your own rather easily.  Add 2 teaspoons of white vinegar or lemon juice to to a bowl.  Add enough whole milk to equal a cups worth.  Stir it around and let sit for 5 minutes.  Viola- you have buttermilk.
• Freezing- For longer storage, you can freeze the bread for up to 2 months.  Allow to thaw overnight in the refrigerator to bring to room temperature.
• To prevent the quick bread from browning too much during baking- cover with foil lovely after 40-50 minutes.
• The glaze is definitely optional but do feel it really enhances the cranberry bread.
• This recipe can take anywhere from 1 hour to an hour and 20 minutes.
• Make sure the eggs and buttermilk are at room temperature.
• Not all gluten-free flours are equal.  My favorite flour is Cup 4 Cup.  It does contain dairy so if you have a dairy allergy, you can use King Arthur’s gluten-free flour or Bob’s Red Mill baking flour.
• Sprinkle a couple extra cranberries on top of the bater so that when it bakes up you can still see them.

Gluten-Free Cranberry Orange Bread

★★★★★

5 from 3 reviews

My Gluten-Free Cranberry Orange Bread is the perfect combination of sweet oranges and tart cranberries. My bread is moist and packed with cranberries. This recipe will definitely become a holiday favorite.

• Author: Allie
• Prep Time: 15 Minutes
• Cook Time: 1 Hour 10 Minutes
• Total Time: 1 Hour 25 Minutes
• Yield: 6 1x
• Category: Desserts, Breakfast
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 2 1/2 Cups Cup 4 Cup Flour
• 1 Tsp Baking Soda
• 1 Tsp Baking Powder
• Zest from one Orange
• 1 Cup Granulated Sugar
• 1/2 Cup Brown Sugar
• 1 1/2 Cup Buttermilk (make sure buttermilk is room temperature)
• 2 Tbsp Orange Juice
• 1/2 Cup Vegetable Oil
• 1 Tsp Vanilla Extract
• 1 Cup Fresh or Frozen Cranberries (if frozen do not thaw)
• 2 Large Eggs (room temperature)

Icing-

• 1 Cup Powdered Sugar
• 2 Tbsp Orange Juice- No pulp
• 1/2 Tsp Vanilla Extract

Instructions

• Preheat oven to 350 degrees F.
• Grease a bread pan well.
• Whisk the flour, baking soda, baking powder and salt together in a bowl.
• In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined.
• Whisk in the buttermilk, oil, vanilla and orange zest.
• Pour the wet ingredients into the dry. Whisk to completely combine but avoid over-mixing.
• Gently fold in the cranberries.
• Pour the batter into the prepared loaf pan.
• Cover the bread with foil lovely after40-50 minutes of cooking to avoid the bread browning too much. This will allow the bread to bake evenly and prevent the top from getting too brown.
• Bake the bread for a 1 hour to an hour and twenty minutes.
• Poke the center of the bread with a toothpick.  If it comes out clean, the bread is done.
• Let the bread cool before slicing.

Glaze- optional

• To make the glaze In a small bowl, whisk the confectioners sugar, orange juice and vanilla until well combined and there are no lumps.   Add more orange juice depending how thick you want your glaze. Drizzle over cooled bread.
• Let the bread cool before slicing.
• Enjoy with butter or jam.

Notes

• Cranberries- Fresh or frozen cranberries are okay to use.  If you use frozen, you do not need to thaw.  You can leave the cranberries whole or slice them in half.  I prefer mine whole.
• Buttermilk is essential for quick bread recipes.  If you do not have buttermilk at home- you can make your own rather easily.  Add 2 teaspoons of white vinegar or lemon juice to to a bowl.  Add enough whole milk to equal a cups worth.  Stir it around and let sit for 5 minutes.  Viola- you have buttermilk.
• Freezing- For longer storage, you can freeze the bread for up to 2 months.  Allow to thaw overnight in the refrigerator to bring to room temperature.
• To prevent the quick bread from browning too much during baking- cover with foil lovely after 45- 50 minutes.
• The glaze is definitely optional but do feel it really enhances the cranberry bread.  
• This recipe can take anywhere from 50 minutes to an hour and 15 minutes.
• Make sure the egg and buttermilk are at room temperature.
• Not all gluten-free flours are equal.  My favorite flour is Cup 4 Cup.  It does contain dairy so if you have a dairy allergy, you can use King Arthur’s gluten-free flour or Bob’s Red Mill baking flour.
• Sprinkle a couple extra cranberries on top of the bater so that when it bakes up you can still see them.

Keywords: Gluten Free Cranberry Orange Bread, Gluten Free Quick Bread, Fall Desserts, Holiday Desserts, Quick Bread, Gluten Free, Oranges, Cranberries, Breakfast

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Loaf Pan

Parchment Paper

Flour Sifter

Fine Mesh Strainer

Whisk

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