A tender, flavorful gluten-free cranberry bread is a favorite during the holidays. It’s my favorite time of year when I can get into cozy fall baking. This festive and seasonal treat is prepared in just 10 minutes for the perfect quick bread recipe without gluten.
Gluten-Free Cranberry Bread Recipe
There’s a reason why I love adding cranberries to muffins, bread, and other recipes—they pack a tart burst of flavor that’s simply irresistible. The added touch of sweetness and tart flavor they add is the perfect addition to sweet treats like my cranberry oatmeal bars. With this easy gluten-free baking recipe, you’ll get a festive quick bread that’s sure to become a holiday favorite.
Fresh and tart cranberries are paired with sweet and acidic orange juice that complement each other well and make this quick bread super flavorful. Orange is a must-have in my wheat-free baking adventures, and there’s no season to enjoy it more than right now. This cranberry orange bread is crafted with my go-to alternative flour blend, ensuring a tender and delicious loaf every time.
Ingredients
- Fresh Cranberries: Fresh cranberries retain their natural sugars and add more flavor than dried ones. There’s less chance of any cross-contamination with fresh vs. dried cranberries. Frozen cranberries can be used but bake time will increase.
- Gluten-Free All-Purpose Flour with Xanthan gum: The base of the bread dough. Use your favorite gluten-free brand. I like Pillsbury Gluten-Free Flour Mix. If your flour doesn’t contain xanthan gum, be sure to add 1 tsp.
- Granulated Sugar: Sugar for added sweetness.
- Baking Powder and Baking Soda: They give the loaf its light, airy texture.
- Cinnamon: Adds warmth and holiday aroma to the bread.
- Salt: Salt is used for structure and to balance sweetness.
- 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.
Tips and Suggestions
- If your gluten-free flour mix doesn’t contain xanthan gum, make sure to add 1 tsp.
- Add ¼ cup of nuts or chocolate chips for some added texture and flavor.
- I like to take my butter out of the fridge one hour before using it, in order to soften it.
- 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.
Serving Suggestions
Enjoy a slice of gluten-free cranberry orange bread for breakfast or drizzle it with the optional orange icing to serve as a gluten-free dessert.
Storage Instructions
Once the 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 loaf within 2 to 3 days.
If the loaf has started to harden after a few days, microwave the slice for about 10 seconds. That will soften it right up!
More Gluten-free Sweet Bread Recipes
- Gluten-Free Challah Bread
- Gluten-Free Brioche
- Almond Flour Banana Bread
- Almond Flour Pumpkin Bread
- Gluten-Free Sweet Cornbread
Gluten-Free Cranberry Bread
Equipment
- 1 hand or stand mixer
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, I like Pillsbury gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1½ cups fresh cranberries
Orange Glaze
- 1 cup powdered sugar
- 1½ 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
- If your gluten-free flour mix doesn’t contain xanthan gum make sure to add 1 tsp.
- Add ¼ cup of nuts or chocolate chips for some added texture and flavor.
- I like to take my butter out of the fridge one hour before using it, in order to soften it.
- 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.
- Be sure to check your ingredient labels to avoid cross-contamination.
- Once the 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 loaf within 2 to 3 days.
- After a few days if the loaf has started to harden, microwave the slice for about 10 seconds. That will soften it right up!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Cranberry Bread
Preheat the oven to 350°F and line the loaf pan with parchment paper or grease it. Using a stand mixer or hand mixer, beat together ¼ cup softened butter and 1 cup granulated sugar for 30 seconds on low.
Beat in ¾ cup orange juice, 1 tsp vanilla extract, 1 large egg, and 1 tsp orange zest.
Add 2 cups gluten-free flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon, ½ tsp salt. Beat until just combined.
Using a spatula, gently fold in the cranberries, careful not to break them.
Pour the batter into the lined loaf pan and smooth sound the top. Place the loaf pan into the preheated oven and bake for 55-65 minutes. Insert a toothpick in the center of the loaf to check that it comes out clean. (Bake time will be longer if you use frozen berries). Cool the bread in the loaf pan for 15 minutes before transferring it to a cooling rack. Allow the loaf to finish cooling on a cooling rack.
If you’re adding the orange glaze: Whisk 1 cup powdered sugar, 1 ½ tbsp orange juice, and 1 tsp orange zest together until combined. Drizzle the glaze on top of a fully cooled loaf. Slice and enjoy!
This was one of the best tasting (and texture-wise) gluten free breads I have made. And, it was not difficult to make either. I didn’t have fresh cranberries, so I used Craisins and I used half the cinnamon (I’m not a big fan of cinnamon). I used WM GF all-purpose flour. I made 2 small loaves (dark loaf pan) and baked for 45 minutes (I couldn’t find my large loaf pan). Otherwise, everything else done as written in the recipe. Definitely glaze with zest imo. This tasted even better the next morning with my coffee. Thank you!
I used Better than Batter gf flour. I followed the recipe exactly. The bread is delicious! I cooked mine in a dark loaf pan for 60 minutes and it came out perfect. I tried the glaze both with and without orange zest and felt the glaze with the zest was superior. Thank you for a great recipe. (I see myself swapping orange juice for lemonade and blueberries for cranberries in the future).
Hi Claire,
I’m allergic to oranges is there something else I can use in substitution?
Hi Rosa, you can try a different kind of citrus, like lemon, or omit the zest from the bread and icing and use water, milk, or apple juice in the icing.
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?
Absolutely delicious!!!
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
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!
Nice, moist, easy.
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?
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!