Gluten Free Cranberry Orange Bread is a staple at my house around the holidays. With its moist and tender crumb, this cranberry bread bursts with fresh cranberries and an abundance of orange zest. It's not only delicious but also pretty to look at. Whether for breakfast or dessert, cranberry orange bread is a simple yet delicious way to embrace the flavors of the season. It also makes a delicious homemade holiday gift for friends and neighbors.
Jump to:
- Recipe Ingredient Notes
- Recommended Tools
- How to make a Cranberry Orange Bread
- Orange Glaze for Cranberry Orange Bread
- Storage & Freezing
- FAQ - Gluten Free Cranberry Orange Bread
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Quick Bread Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: This Cranberry Orange Bread Recipe is very forgiving and can be made with any gluten free flour blend found in your pantry. I baked it with King Arthur Measure for Measure, Bob's Red Mill 1-1 and my own gluten free flour blend. Each flour blend gives the cranberry bread a perfect texture and a moist crumb. I am not saying other brands will not work in this recipe. I just have not tested them in this application. Whatever blend you choose, make sure it does contain xanthan gum. I do want to mention that recipe made with King Arthur Measure for Measure did stay moist for longer.
Sour Cream: Sour Cream not only provides flavor in this quick bread recipe but also fat. Its tangy flavor enhances the overall taste and complements the sweetness of the bread. Additionally, the acidity in sour cream reacts with baking soda, contributing to leavening and a lighter texture. Substitute with Full Fat Greek Yogurt if you like.
Fresh Cranberries: Fresh cranberries have a more vibrant and intense flavor compared to dried cranberries. Make sure to give them a quick chop, especially if they happen to be on the larger side. If you are using frozen cranberries, do not thaw.
Oranges: Most of the flavor of oranges can be found in fresh orange zest. I like to use organic oranges especially when I plan on using zest. No matter what, make sure to give the orange a good rinse before using.
Fresh Ginger: Fresh grated ginger is an optional addition to this recipe. The warm, slightly spicy notes of fresh ginger complement the tartness of cranberries and the citrusy sweetness of oranges, adding depth and complexity to the recipes.
Recommended Tools
This gluten-free cranberry orange bread is very simple to make and doesn’t require any fancy equipment like a stand mixer or electric hand mixer. You will a large bowl to mix the quick bread batter, a separate bowl for the dry ingredients, another small bowl for the orange glaze, a zester, a whisk, a rubber spatula, and a small offset knife. You will also need an 8.4”x4.5”x4.1 Pullman Loaf Pan but a standard 8×4 loaf pan will work as well. A Pullman loaf pan is a rectangular pan with straight sides which allows quick breads, like this cranberry orange bread, to rise taller without collapsing.
How to make a Cranberry Orange Bread
This gluten free orange cranberry bread recipe is very straight forward and requires very little prep time. Please make sure the ingredients used are at room temperature. I recommend placing the eggs in a bowl with some warm water and allowing them to sit for 10-15 minutes.
Step 1: Preheat the oven to 350F. Make sure the wire racks in the oven are arranged in the middle so the orange bread will bake at an even temperature. Spray the loaf pan with some cooking spray, and line with parchment paper leaving some overhang on the sides. This will make removing the fully baked cranberry orange bread a lot easier.
Step 2: In a small bowl stir or sift together the gluten-free flour, cornstarch, baking powder, baking soda, and kosher salt. Set aside.
Step 3: Wash and pat dry the fresh cranberries. Make sure to remove any cranberries that are past their prime. With a large chef knife give them a few quick chops, especially if they are on the larger side. Combine the cranberries with a little bit of the flour mixture (a few teaspoons) and toss to combine. Coating the cranberries will make sure they don't all sink to the bottom of the quick bread while baking. Set aside.
Step 4: In a large bowl combine the granulated white sugar and the zest of 2-3 medium oranges (a generous tablespoon). Using your fingers or the back of a large spoon, rub the zest into the sugar. This will bring out the oils and orange flavor which gives the gluten-free cranberry orange bread its orange flavor without adding orange extract.
Step 5: Add the oil, orange juice, vanilla extract, room temperature eggs, sour cream and fresh ginger (if using) to the orange flavored sugar and whisk until no lumps remain. If all ingredients are at room temperature, this should only take a few really good whisks.
Step 6: Add the dry ingredients to the wet ingredients and whisk to combine. Switch to a flexible rubber spatula and fold everything together. Make sure not to over-whisk the batter.
Step 7: With a rubber spatula fold the flour coated cranberries into the orange bread batter.
Step 8: Pour the batter into the prepared pan and smooth out evenly with the back of a spoon or a flexible spatula. If you like, dip a butter knife in some neutral oil and make a "cut" around ¼ inch deep down the middle of the loaf batter. This will be a guide for the "middle crack" of your quick bread (which will happen anyways but this way you know where it will happen)
Step 9: Place the orange cranberry bread in the preheated oven and bake at 350F for 60-70 minutes. Cook time and total time depends on the size of loaf pan you use and the oven. If you are worried your bread might turn too dark quickly, cover it with some aluminum foil after 45 mins of baking. The bread is done when it is golden brown, and a toothpick inserted in the center of the loaf comes out clean. The internal temperature should register between 200F and 205F. Allow for it to cool in the pan for 10-15 minutes before removing it from the loaf pan and transferring it to a cooling rack to cool completely. This can take up to 2 hr.
Orange Glaze for Cranberry Orange Bread
This gluten free cranberry orange bread is finished with a simple orange glaze which is just made of two ingredients. Combine the powdered sugar and fresh-squeezed orange juice (the juice from about half an orange) in a small bowl and whisk until smooth and creamy. I recommend adding little by little of the orange juice until you have the desired consistency.
The orange glaze should cover the back of a spoon. A properly thin glaze should have a smooth, flowing consistency. When you lift a spoonful of glaze and let it drizzle back into the bowl, it should flow off smoothly, forming a thin ribbon as it falls.
If it's too thick, it may clump or fall in uneven blobs. If your glaze is too thin, you can add more powdered sugar to thicken it. Again, add small amounts at a time and mix thoroughly before making further adjustments.
It's always a good idea to start with a slightly thicker glaze and gradually thin it out until you achieve the desired texture. This way, you have better control over the glazing process.
Place the cooled orange cranberry bread on a wire rack, with a tray or parchment paper underneath to catch any excess glaze. Using a spoon, drizzle the glaze evenly over the top of the bread. Start in the center and move outward for more even coverage. Allow the orange glaze to set for some time before slicing and serving he quick bread.
I use some sugared orange zest, sugared cranberries and a spring of fresh Rosmary to decorate my Orange Cranberry Bread.
Storage & Freezing
Store any leftovers of the Cranberry Orange Bread in an airtight container at room temperature for up to 4-5 days. Baked goods made with gluten-free ingredients have a shorter shelf life than products baked with all-purpose flour.
If you plan on freezing the orange bread, you can either freeze the entire loaf (preferably unglazed) or freeze the individual slices. To freeze an entire loaf, make sure it cooled completely. Tightly wrap it with plastic wrap and place it in a freezer bag. Freeze for up to 2 months. Allow for it to thaw in the fridge overnight or for several hours at room temperature, glaze as directed and serve.
To freeze the individual slices of gluten-free orange cranberry bread place the slices of cake on a parchment-lined sheet tray. Place it in the freezer for at least 2hrs or until the slices are fully frozen. Once frozen wrap each slice in plastic wrap, place it in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature. Please be advised that the orange glaze may stick to the plastic wrap.
FAQ - Gluten Free Cranberry Orange Bread
Make sure to toss the fresh cranberries with a little bit of the dry ingredients before adding them to the batter. This will keep them from sinking to the bottom of the cranberry orange bread.
Cranberries are typically in season in the northern hemisphere during the fall, from late September through early November. In the United States, which is a significant cranberry producer, the peak harvest season often occurs in October. Fresh Cranberries can be found in grocery stores throughout the holiday season.
Yes, you can freeze fresh cranberries to extend their shelf life. Freezing cranberries is a convenient way to preserve them for later use, especially if you have a surplus during the cranberry season.
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Quick Bread Recipes to try
📖 Recipe
Gluten Free Cranberry Orange Bread
With a moist and tender crumb, this gluten-free cranberry orange bread is packed with fresh cranberries and an abundance of orange zest. Whether for breakfast or dessert, cranberry orange bread is a simple yet delicious way to embrace the flavors of the season.
Ingredients
Gluten Free Cranberry Orange Bread
- 225 grams gluten free multipurpose flour
- 25 grams cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 200 grams granulated white sugar
- Zest of 2-3 oranges, medium size
- 90 grams neutral oil
- 20 grams fresh orange juice
- 3 large eggs, at room temperature
- 115 grams full fat sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon fresh grated ginger
- 120 grams fresh cranberries, chopped
Orange Glaze
- 120 grams powdered sugar
- 30-40 grams fresh orange juice (as needed)
Decoration
- Sugared Orange Zest
Instructions
How to make Gluten Free Cranberry Orange Bread
- Preheat the oven to 350F.
- Spray the loaf pan with some cooking spray, and line with parchment paper leaving some overhang on the sides.
- In a small bowl stir or sift together the gluten-free flour, cornstarch, baking powder, baking soda, and kosher salt. Set aside.
- Wash and pat dry the fresh cranberries. Make sure to remove any cranberries that are past their prime. With a large chef knife give them a few quick chops, especially if they are on the larger side. Combine the cranberries with a little bit of the flour mixture (a few teaspoons) and toss to combine. Set aside.
- In a large bowl combine the granulated sugar and the zest of 2-3 medium oranges (a generous tablespoon). Using your fingers or the back of a large spoon, rub the zest into the sugar.
- Add the oil, orange juice, vanilla extract, room temperature eggs, sour cream and fresh ginger (if using) to the orange flavored sugar and whisk until no lumps remain.
- Add the dry ingredients to the wet ingredients and whisk to combine. Switch to a flexible rubber spatula and fold everything together. Make sure not to over-whisk the batter.
- With a rubber spatula fold the flour coated cranberries into the orange bread batter.
- Pour the batter into the prepared pan and smooth out evenly with the back of a spoon or a flexible spatula.
- Place the orange cranberry bread in the preheated oven and bake at 350F for 60-70 minutes. Cook time and total time depends on the size of loaf pan you use and the oven. If you are worried your bread might turn too dark quickly, cover it with some aluminum foil after 45 mins of baking. The bread is done when it is golden brown, and a toothpick inserted in the center of the loaf comes out clean.
- Allow for it to cool in the pan for 10-15 minutes before removing it from the loaf pan and transferring it to a cooling rack to cool completely. This can take up to 2 hours.
Orange Glaze
- Combine the powdered sugar and fresh-squeezed orange juice (the juice from about half an orange) in a small bowl and whisk until smooth and creamy. I recommend adding little by little of the orange juice until you have the desired consistency.
- Place the cooled orange cranberry bread on a wire rack, with a tray or parchment paper underneath to catch any excess glaze.
- Using a spoon, drizzle the glaze evenly over the top of the bread. Start in the center and move outward for more even coverage.
- Allow the orange glaze to set for some time before slicing and serving he quick bread.
Notes
Baking Time: The baking time stated in the recipe card is for a 8.4”x4.5”x4.1 Pullman Loaf Pan. If you use a different size of pan, please adjust baking times accordingly. Baking time in a standard loaf pan may be shorter.
Cranberries: Fresh or frozen cranberries can be used in this cranberry orange bread. If your cranberries are frozen, do not thaw them before using. Dried Cranberries may be used but won't provide the same amount of flavor to this cranberry bread.
Fresh Ginger: This is an optional ingredient. You may use ¼-1/2 teaspoon of ground ginger if you like.
Storage: Store any leftovers you may have in an airtight container at room temperature up to 5 days. Freeze up to 2 months.
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 268
Calories are a guestimate and randomly generated.
Clarey
I cannot wait to try this recipe! I am obsessed with cranberries, and this looks so good. Your recipes turn out so well, and I love that you use the kinds of flours that are easy to find in stores. Thank you for your blog and amazing recipes!
Fay
We are new to gluten free baking and haven't always had the best of luck. But, this recipe was my favorite recipe of the year. It's so moist and delicious. Everyone loved it. I will be making it again!
Daniela
Fay, this is wonderful! So glad that you enjoyed this gluten free cranberry orange bread.
Kelli
Daniela - do you think this bread would convert into muffins without sacrificing texture and taste? My family likes the on-the-go portability of muffins, so I’m debating making this lovely recipe as a muffin. If you do think it might work well as a muffin, do you have any suggestions on bake time? Thanks!
Daniela
I have not tried it as muffins nor do I have a specific bake time for you. I would start at maybe 22-26 minutes? But that’s a wild guess.
Kelli
Daniela, I tried this recipe as muffins and it was a Christmas hit! I baked mine for 21 minutes in parchment liners in standard muffin pans. This will definitely be one we make again!
Daniela
Great! Thank you so much for sharing. I bet others are curious if they can turn this recipe into Gluten Free Cranberry Orange Muffins
Mechelle sharp
This was delicious to GF and Wheat guests alike for Christmas Day breakfast! Yummmmmmm!
Holly
Another day, another terrific recipe! I've said for years I don't like orange in dessert, but the Cranberry Orange Loaf looked too good to not try it. Holy crap, y'all. This is insanely good. I opted to include the ginger and it gave it a nice zing! Highly recommend.
I used frozen cranberries because that's what I had. Didn't change anything else. Another winner!!! As usual, the gluten eating husband approves. 🤣🤣🤣😍😍
Cara
Very good! Thank you, Daniela!