Go Back
Print
Gluten-free cranberry bread in pan.

Gluten-Free Cranberry Orange Bread

Moist and tender gluten-free cranberry orange bread. Pleasantly sweet, loaded with cranberries, and a hint of orange.

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 slices

Ingredients

  • 1 ½ cups fresh cranberries (5 ⅓ ounces; 150 grams)
  • 2 cups gluten-free flour (10 ounces; 285 grams)
  • ¾ cup granulated sugar (5 ¼ ounces; 150 grams)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup orange juice (6 ounces; 170 grams)
  • ⅓ cup vegetable oil (2 ⅓ ounces; 65 grams)
  • 1 large egg (2 ounces; 56 grams)
  • 1 teaspoon vanilla extract

Instructions

  1. Heat Oven. Adjust oven rack to middle position. Preheat oven to 350℉ Grease a 8 ½ x 4 ½ inch loaf pan with nonstick cooking spray.

  2. 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.

  3. 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.

  4. Spread about ½ cup batter into the bottom of the prepared pan. Stir the chopped cranberries into remaining batter. Smooth batter into pan.

  5. Bake Bread. Bake until a cake tester inserted into the loaf comes out clean, about 55 minutes.

  6. Cool on a Rack. Cool bread in pan for 15 minutes and then turn out onto a wire rack to cool completely.

  7. 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.