Gluten Free Orange Cranberry Bread Recipe

by Carol Kicinski on December 28, 2012

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This time of year we have an abundance of oranges. Santa always leaves oranges in the toes of our stockings plus our tree in the backyard decides to show off with amazing oranges. This recipe for a gluten free orange cranberry quick bread makes good use of those oranges as well as cranberries which are so plentiful these days.

Sometimes I make this as one large loaf and other times make 3 small loaves and throw a couple into the freezer for later. I divide the batter between 3 small disposable baking pans and cook for about 10 minutes less.

Along with fresh oranges and cranberries I used a good all-purpose gluten free flour blend and oil, making this a dairy free recipe as well. I also like to bake with organic sugars from Wholesome Sweeteners; there is a mellowness to the final product you just can’t get with regular bleached sugar. To cut back on refined sugar, you can substitute coconut palm sugar for the granulated sugar.

You would think that with all the baking I did over the holidays I would take a break but no – this is easy baking and the results are so worth it!

Gluten Free Orange Cranberry Bread

Gluten Free Orange Cranberry Bread Recipe

Ingredients

Bread

2 cups gluten free all-purpose flour blend
1 cup organic sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher or sea salt
1 ½ cups fresh or frozen cranberries, chopped
2 tablespoons finely grated orange zest
¾ cup freshly squeezed orange juice
2 tablespoons grapeseed (or other flavorless vegetable oil)
1 large egg, well beaten

Glaze

1 cup organic powdered sugar, sifted
1 teaspoon (packed) finely grated orange jest
1 – 2 tablespoons freshly squeezed orange juice

Directions

Bread

Preheat oven to 350 degrees. Lightly spray a 9 by 5 inch loaf pan with non-stick cooking spray.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Take about ½ cup of the mixture and put in a small mixing bowl. Add the chopped cranberries and orange zest, toss well to coat. Set aside.

Stir the orange juice, oil and egg into the flour mixture and mix until well blended. Add the cranberries and orange zest along with all the flour mixture they were tossed in and stir well. Pour batter into prepared pan. Rap the pan three times on the counter to settle the batter. Bake for 50 – 60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes remove bread from pan and let it cool on a wire rack.

Glaze

Combine powdered sugar and orange zest with 1 tablespoon orange juice in a small mixing bowl and whisk together. You want a thick but pourable consistency; add more orange juice as needed. Pour over the top of the bread letting it drizzle down the sides.

Servings:

A gluten free recipe that makes one 9 x 5 inch loaf.

Ready for dessert?

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Categories:    Breads

{ 10 comments… read them below or add one }

Joe Strandell December 29, 2012 at 9:26 pm

This looks wonderful! Happy New Years!

Reply

Carol Kicinski December 31, 2012 at 8:46 am

Happy New Year to you too Joe!

Reply

Lynne H. December 30, 2012 at 5:04 pm

Love this bread recipe!! With oranges so abundant it is an excellent idea & I love cranberries. Can’t wait to get some oranges at the grove when I pick up their ambrosia and will make this for New Years Day. Would some chopped walnuts work either in the bread or in the icing? I love nuts too. Thank you and a Happy and Healthy New Year to you and your family.

Reply

Carol Kicinski December 31, 2012 at 8:46 am

Hi Lynne. Happy New Year to you too. I think some chopped nuts would be terrific in this recipe, I would add about 1/2 cup. You can also sprinkle a few on top of the icing before it sets up. Enjoy!

Reply

maggie January 1, 2013 at 1:11 am

Hi – I just learned about Carol’s Gluten Free Flour from your site, but I can’t find anywhere that shows the exact ingredients of the mix – do you know where to find it? Thank you and thanks for all this great info on the site!

Reply

Carol Kicinski January 2, 2013 at 11:17 am

Here you go – it is under the photo: http://gluten-free-flour.com/?page_id=133

Reply

Wholesale Gluten Free January 3, 2013 at 3:16 am

Awesome! Thanks for share..

Reply

Carol Kicinski January 4, 2013 at 2:03 pm

Thank you!

Reply

Cassie Damewood January 14, 2013 at 8:19 pm

Nuts are great in this recipe! I’ve tried all kinds – almonds, pecans, walnuts, hazelnuts and even pistachios! Except for the pistachios, I lightly toasted them in an iron skillet over medium low heat until the aroma was evident and then chopped them. The toasting process adds lot of rich flavor to the bread.

Reply

Carol Kicinski January 18, 2013 at 9:53 pm

Wow you have been busy Cassie! I am going to have to try it with nuts myself – thank you!

Reply

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