Moist and tender gluten-free cranberry orange bread. Pleasantly sweet, loaded with cranberries, and a hint of orange.
Heat Oven. Adjust oven rack to middle position. Preheat oven to 350 degrees Grease a 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray.
Chop Cranberries. Chop cranberries coarsely with either a chef’s knife or in the bowl of a food processor. If using a food processor “pulse” the berries a few times until roughly cut. Set the chopped berries aside.
Prepare Batter. Whisk together the gluten-free flour, granulated sugar, baking powder, cinnamon, salt, and baking soda in a large bowl. Add the orange juice, vegetable oil, egg, and vanilla extract. Mix until a smooth batter forms.
Bake Bread. Bake until a cake tester inserted into the loaf comes out clean, about 55 minutes.
Cool on a Rack. Cool bread in pan for 15 minutes and then turn out onto a wire rack to cool completely.
Cut and Enjoy. Cut bread into slices with a serrated knife. Store bread, wrapped, on the counter for up to four days or freeze up to three months.