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!
- 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
- 1 cup organic powdered sugar sifted
- 1 teaspoon packed finely grated orange jest
- 1 - 2 tablespoons freshly squeezed orange juice
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.
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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