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!
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!"