Gluten Free Cranberry Orange Bread

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.

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 contains xanthan gum. I do want to mention that the 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 need 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 that 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.

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.
2. 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.
3. In a small bowl, stir or sift together the gluten-free flour, cornstarch, baking powder, baking soda, and kosher salt. Set aside.
4. Wash and pat dry the fresh cranberries. Make sure to remove any cranberries that are past their prime.
5. 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.

6. 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.
7. 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.
8. 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.

9. With a rubber spatula fold the flour coated cranberries into the orange bread batter.
10. 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)
11. 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.
12. 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

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