Gluten Free Ornage Cranberry Bread Recipe

Gluten Free Orange Cranberry Bread Recipe

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 quick gluten free orange cranberry 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

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Gluten Free Ornage Cranberry Bread Recipe
Gluten Free Orange Cranberry Bread Recipe
Prep Time
15 mins
Cook Time
1 hr
Cooling Time
15 mins
Total Time
1 hr 15 mins
 
Course: Dessert
Cuisine: American
Servings: 1 9 x 5 Loaf
Author: Carol Kicinski
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
Instructions
Bread
  1. Preheat oven to 350 degrees. Lightly spray a 9 by 5 inch loaf pan with non-stick cooking spray.
  2. 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.
  3. 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
  1. 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.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bread Celiac Cranberries Glazed Gluten-Free Gluten-Free Recipes Orange Recipe
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  1. Joe Strandell
    December 29, 2012

    This looks wonderful! Happy New Years!

    1. Carol Kicinski
      December 31, 2012

      Happy New Year to you too Joe!

  2. Lynne H.
    December 30, 2012

    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.

    1. Carol Kicinski
      December 31, 2012

      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!

  3. maggie
    January 1, 2013

    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!

    1. Carol Kicinski
      January 2, 2013

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

  4. Wholesale Gluten Free
    January 3, 2013

    Awesome! Thanks for share..

    1. Carol Kicinski
      January 4, 2013

      Thank you!

  5. Cassie Damewood
    January 14, 2013

    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.

    1. Carol Kicinski
      January 18, 2013

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

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  7. Rachel
    December 4, 2014

    No xanthan gum?!

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