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Gluten-Free Cranberry Orange Bread

Gluten Free Cranberry Orange Bread
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★★★★★

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.

Ingredients

Scale
  • 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

Find it online: https://glutenfreefromhome.com/gluten-free-cranberry-orange-bread/