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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
Servings 12 slices


  • 1 1/2 cups fresh cranberries (5 1/3 ounces; 150 grams)
  • 2 cups gluten-free flour (10 ounces; 285 grams)
  • 3/4 cup granulated sugar (5 1/4 ounces; 150 grams)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup orange juice (6 ounces; 170 grams)
  • 1/3 cup vegetable oil (2 1/3 ounces; 65 grams)
  • 1 large egg (2 ounces; 56 grams)
  • 1 teaspoon vanilla extract


  1. 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.

  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 1/2 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.