One last recipe for the holidays - gluten-free cranberry orange bread! A great combination of tart cranberries, sweet orange juice, and crunchy nuts makes one delectable quickbread.
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Cranberries are one of those foods that don't get enough credit for their versatility. We enjoy them dried in salads on a weekly basis, but they can be delicious when baked with brie cheese, or even as a quickbread, like this gluten-free cranberry orange bread.
Quickbreads get the word "quick" meaning that they don't require the process of yeast & rising to cook. By using other leavening agents, such as baking powder, baking soda, or both, they both rise and cook much faster. Most breads and muffins, like banana bread, or blueberry muffins, are all quick breads. This recipe is very similar.
To make this gluten-free cranberry bread, you will need:
Gluten-Free Flour Blend: I prefer Cup4Cup. See notes below as to why.
Butter (Can use dairy-free butter if you prefer)
Whole Cranberries - You'll pulse them in a food processor or chop by hand for this recipe.
Walnuts or Pecans - Optional, for extra crunch. Leave out if you prefer or are allergic to nuts.
The process for making the bread is quite easy. Combine the dry ingredients, add the butter, combine the wet ingredients, then add the wet ingredients to the dry. Stir in the cranberries and chopped nuts, let the batter sit, and then bake!
This gluten-free cranberry bread uses Cup4Cup flour, my favorite baking and pastry flour from Williams Sonoma. I've had the most success with this flour, which is why it's my #1 recommended flour blend. I have also luck with Bob's Red Mill 1:1 baking flour, and King Arthur Measure For Measure GF Flour, which are great dairy-free alternatives. Please note that if you use a different gluten-free flour blend other than the ones mentioned here, your results could vary.
I've not tested this to be dairy-free, but based on my experience with gluten and dairy free baking, it should work fine using a dairy-free butter. Make sure your gluten-free flour blend is dairy-free, too.
Make them into muffins
Follow the recipe as written, but pour into a muffin tin, either greased with oil or lined with silicone liners. Use a ¼ cup measuring cup to pour in the batter. Bake for 25-30 minutes.
Remember to let the batter sit for 15 minutes before pouring into the prepared pan, to allow the wet ingredients to incorporate into the dry. This will prevent grittiness in your final product!
Here's how to make a great quick bread for the holiday season!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free Cranberry Orange Bread Recipe
- 2 cups gluten-free flour, like Cup4Cup
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup butter softened to room temperature & diced (use dairy-free if needed)
- 1 teaspoon grated orange zest
- ¾ cup of orange juice
- 2 eggs, beaten
- 1 cup of whole, raw cranberries, pulsed in a food processor or chopped by hand
- ½ cup of chopped nuts, like walnuts or pecans (optional - leave out if you are allergic or don't prefer them)
Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan with butter/coconut oil and then line with parchment paper.
In a medium bowl, combine the gluten-free flour, sugar, baking powder, salt, and baking soda. Whisk to combine. Using a fork or a pastry cutter, add the softened butter and combine until the butter is pea-sized.
In a separate smaller bowl, add the eggs, orange juice, and orange zest, and whisk to combine. Pour this mixture into the flour mixture and combine with a large spoon, mixing well to make sure all of the flour is incorporated. Don't worry about overmixing - there's no gluten to develop! Stir to make sure everything is incorporated, especially any flour that gets stuck to the bottom. The batter will be thick if you are using Cup4Cup.
Lastly, stir in the chopped cranberries and chopped nuts. Let the batter sit for 15 minutes before pouring into the prepared pan, to allow the wet ingredients to incorporate into the dry. This will prevent grittiness in your final product! After, pour into prepared loaf pan and bake for 60 minutes.
Remove & let cool in the pan for 15 minutes before moving to a wire rack to cool completely. Best served warm.
Store covered at room temperature for 3-5 days.
To make this cranberry bread both gluten and dairy-free, use a gluten and dairy free flour like King Arthur Measure for Measure or Bob's Red Mill 1:1 Baking Flour, and a dairy-free butter stick, like Earth Balance or Country Crock.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 435Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 82mgSodium 608mgCarbohydrates 65gFiber 3gSugar 29gProtein 9g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like cranberries?
What's your favorite holiday treat?
Tell me in the comments below!