Gluten-Free Cranberry Bread

5 from 7 votes
Jump to RecipePin Recipe

This post may contain affiliate links. To learn more check my disclosure page.

An easy recipe for gluten-free cranberry bread. This tender, flavorful gluten-free quick bread is sure to be a favorite during the holidays! This one-bowl recipe takes just 10 minutes to prep!

Slice of Gluten-Free Cranberry Bread placed on top of parchment paper.

Gluten-Free Cranberry Bread

If you have enjoyed our gluten-free quick bread recipes like our Gluten-Free Banana Bread or Gluten-Free Pumpkin Bread you are going to love our recipe for gluten-free cranberry bread!

There’s a reason why cranberries are popular to add to muffins, bread, and other recipes—the tart fruit packs a burst of flavor. The added sweetness that cranberries also bring to a dish is why it’s such a popular holiday ingredient. With this easy gluten-free baking recipe, you can add a festive gluten-free quickbread to your holiday roster, too.

The gluten-free cranberry orange bread is made with only a few simple ingredients. Follow the step-by-step directions and recipe step photos below and learn how to make a perfectly baked loaf of gluten-free cranberry orange bread.

Ingredients for Gluten-Free Cranberry Bread measured out in bowls and cup.s

Ingredients

  • Fresh Cranberries: Fresh cranberries add much more flavor than dried ones. They retain their natural sugars without the need to add more.
  • Gluten-Free All-Purpose Flour with Xanthan gum: The base of the bread dough. Use your favorite gluten-free brand.
  • Granulated Sugar: For sweetness.
  • Baking Powder and Baking Soda: Together, they give the loaf its light, airy texture.
  • Cinnamon: Adds warmth and holiday aroma to the bread.
  • Salt: Brings all the flavors together.
  • Egg: The primary binding agent.
  • Butter: For richness and flavor.
  • Orange Juice: Brings additional sweetness and acidity.
  • Vanilla Extract: Enhances the flavor.
  • Orange Zest: Adds even more citrus flavor.

Gluten-Free Flour

We researched and tested the best gluten-free flours on the market to use for anything you’re looking to bake.


How to Make Gluten-Free Cranberry Bread

  1. Preheat the oven to 350°F. Line a loaf pan with parchment paper and set aside. In a large bowl, combine the softened butter and sugar and beat together for about 30 seconds using an electric hand mixer or stand mixer. Add in the orange juice, vanilla, egg, and orange zest. Beat to combine.
  2. Add the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, and salt. Beat just until combined.
  3. Gently fold in the cranberries. Transfer the batter to the prepared loaf pan and smooth out the top with a spatula.
  4. Bake for 55 to 65 minutes or until a toothpick comes out clean. Note: Bake time will be longer if you use frozen berries.
  5. Let the gluten-free bread cool in the pan for about 15 minutes, then transfer to a wire rack to finish cooling.
  6. If adding a glaze, whisk together the powdered sugar, orange juice, and orange zest, then drizzle on top once the loaf has cooled completely.
Steps to make Gluten-Free Cranberry Bread.

Tips for Making the Best Gluten-Free Cranberry Bread

  • Make sure that you buy orange juice that is pulp-free. This way, you don’t have any pieces of chunks of orange in your bread batter or the glaze.
  • Pay close attention when folding in the cranberries. Be gentle as you’re adding them in. If you stir or fold too hard, the cranberries will break open and their juices will leak into the batter.
  • The cooling process is important for quick breads. Be sure to let it cool completely before slicing or the bread will crumble.

Do Cranberries Contain Gluten?

Cranberries are naturally gluten-free. This is why we use fresh cranberries in our recipe. Fresh cranberries haven’t been processed or disturbed in any way and you can add them to your favorite gluten-free baked goods or desserts without worry.

When you use dried or canned cranberries, you run into the possibility of cross-contamination. So make sure to always check your labels.

Three slices of Gluten-Free Cranberry Bread.

How Do I Store Leftover Cranberry Bread?

Once the gluten-free bread is cooled down, store it in an airtight container. You can keep it at room temperature or in the refrigerator. For the best results, eat the leftover gluten-free bread within 2 to 3 days.

After a few days if the gluten-free bread has started to harden, microwave the slice for about 10 seconds. That will soften it right up!

Close-up shot of Gluten-Free Cranberry Bread.

Easy Gluten-Free Cranberry Bread

This easy gluten-free quickbread recipe made with fresh cranberries is a holiday favorite! Enjoy a slice for breakfast or drizzle it with the optional orange icing to serve as a gluten-free dessert.

More Gluten-Free Quick Bread Recipes to Try!

Mama Knows Gluten Free e-book photo collage

Let’s Connect! You can FOLLOW ME on FacebookYouTube, Pinterest, or Instagram!

Did you make this recipe? Please give it a star rating below!

5 from 7 votes

Gluten-Free Cranberry Bread

Servings: 10 servings
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
An easy recipe for gluten-free cranberry bread. This tender, flavorful gluten-free quick bread is sure to be a favorite during the holidays. This one-bowl recipe takes just 10 minutes to prep!

Ingredients 

Cranberry Bread Batter

  • ¼ cup butter, softened
  • 1 cup granulated sugar
  • ¾ cup orange juice
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 teaspoon orange zest
  • 2 cups gluten-free all-purpose flour with xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • cups fresh cranberries

Optional: Icing

  • 1 cup powdered sugar
  • tablespoons orange juice
  • 1 teaspoon orange zest

Instructions 

  • Preheat the oven to 350°F. Line a loaf pan with parchment paper and set aside.
  • In a large bowl, combined the softened butter and sugar and beat together for about 30 seconds using an electric hand mixer or stand mixer.
  • Add in the orange juice, vanilla, egg and orange zest. Beat to combine.
  • Add the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, and salt. Beat just until combined.
  • Gently fold in the cranberries.
  • Transfer the batter to the prepared loaf pan and smooth out the top with a spatula.
  • Bake for 55 to 65 minutes or until a toothpick comes out clean. Note: Bake time will be longer if you use frozen berries.
  • Let the gluten-free bread cool in the pan for about 15 minutes, then transfer to a wire rack to finish cooling.
  • If adding a glaze, whisk together the powdered sugar, orange juice, and orange zest, then drizzle on top once the loaf has cooled completely.

Notes

  • Make sure that you buy orange juice that is pulp-free. This way, you don’t have any pieces of chunks of orange in your bread batter or the glaze.
  • Pay close attention when folding in the cranberries. Be gentle as you’re adding them in. If you stir or fold too hard, the cranberries will break open and their juices will leak into the batter.
  • The cooling process is important for breads. Be sure to let it cool completely before slicing or the bread will crumble.
  • To store: Once the bread is cooled down, store it in an airtight container. You can keep it at room temperature or in the fridge. For the best results, eat the leftover bread within 2 to 3 days.
  • To reheat: After a few days if the bread has started to harden, microwave the slice for about 10 seconds. That will soften it right up!
  • Mama says, “Make sure to always check your labels!”

Nutrition

Serving: 1servingCalories: 270kcalCarbohydrates: 54gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 216mgPotassium: 105mgFiber: 3gSugar: 35gVitamin A: 222IUVitamin C: 13mgCalcium: 43mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Claire Cary

Claire is a food photographer, recipe developer, and blogger based in Austin, Texas. She founded the blog Eat With Clarity, which was born out of her love for food, health, photography, and again… food!

Claire was diagnosed with celiac disease in early 2020, which sparked her mission to share gluten-free recipes that taste just as good as the real thing. She places a high value on sharing photos that entice the viewer and make the recipe shine. Her photos and recipes have been featured in publications such as Thrive Magazine, Buzzfeed, Yahoo, Self, and more.

You Might Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




7 Comments

  1. This was the most delicious bread I’ve ever made – GF or not! I was wondering if anyone has made mini loaves and what sort of time difference that would make?

  2. Hi there! This is the best bread recipe I’ve ever made. Even better that it’s GF! Could you tell me how to adapt this to mini loafs? I’d love to give these as Christmas gifts. ❤️Thank you!-Lyndsey

  3. I love the cranberry bread. I made it twice already & family members who don’t watch their gulten intake love it too!! keep the recipes coming!

  4. In the oven cooking now. Smells wonderful.Very easy to make! I am sure it will taste as good as it smells. Every recipe I have made of yours turns out tasty. Can the uncut loaf be frozen?

  5. I will definitely try this recipe because I have Celiac disease plus I love whole cranberry sauce whenever we have turkey for Thanksgiving or anytime I eat chicken! cranberries is one of my favorites, even dried cranberries!