Gluten Free Orange Cranberry Bread

This gluten free cranberry bread is moist, tender, perfectly sweet with just the right amount of orange. It’s perfect for a quick dessert, mid-day snack or holiday treat!

Somehow it’s been six years of Eat With Clarity and we don’t have a single cranberry recipe on the blog. Well, it’s officially cranberry season so we’re kicking things off with this gluten free cranberry bread. It’s moist, tender and topped with a delicious orange glaze that really takes it to the next level.

It’s such a fun holiday recipe, but you can absolutely make this any time of year. It’s great at Thanksgiving alongside my olive oil mashed potatoes, vegan gravy or sweet potato casserole. If you want to take it up a notch, you can top it with the streusel from my gluten free pumpkin muffins– just swap the pumpkin pie spice for cinnamon!

Before we get started…

• You can use frozen cranberries if that’s what you have, but you will likely need to increase the bake time by a few minutes because they will release more moisture. 
• You can swap the half and half for milk if you prefer. I like the richness of half and half, but we’re only using 1/4 cup so it won’t make a huge difference!
• If you want a bit of a crunch in the bread, feel free to add in about 1/2 cup of chopped walnuts or pecans. The flavor pairs really well with the orange and cranberry!

How to make gluten free cranberry bread

Preheat the oven to 350 degrees Fahrenheit. Grease and line an 8 1/2 x 4 1/2 loaf pan with parchment paper and set aside.

Melt the butter in a medium mixing bowl, then whisk in the brown and white sugar. Whisk in the remaining wet ingredients until well combined.

Whisk in the flour, baking soda and salt. Be sure to spoon and level the flour to measure. Fold in the cranberries.

Transfer to the prepared pan and spread the top evenly. Press a few extra cranberries on top. Bake on the center rack for 60-65 minutes or until a toothpick comes out clean.

Let cool in the pan for about 15 minutes, then remove and let cool on a wire rack. Whisk together the ingredients for the icing. If it’s too thin, whisk in more powdered sugar, if it’s too thick, add in some more orange juice.

Once the bread has cooled, drizzle on top, then slice and enjoy! Try my gluten free apple cake next.

Key ingredients & swaps

Butter. I used unsalted butter, but you can use salted if that’s what you have- just decrease the added salt to 1/4 teaspoon.

Sugar. A mix of white and brown sugar will help sweeten the bread and add a bit of moisture. I like the touch of molasses the brown sugar adds- gives it a more holiday feel, but if you only have white sugar, that will work too! I do not recommend any liquid sweeteners here.

Flour. I used Bob’s Red Mill 1:1 Baking Flour but have also tested with King Arthur GF and both work well! If you use a different blend, be sure it has xanthan gum.

Eggs. We’re using two eggs which help bind all ingredients together but also help give the bread a fluffy texture. Gluten free breads and baked goods have a reputation for being dense and/or dry, so the eggs give a nice rise to the bread. I do not recommend any swaps here!

How to store and freeze

Once prepared, this gluten free cranberry bread will store at room temperature for 2-3 days. If it’s around longer than that, just transfer it over to the fridge for 3-5 days. At room temperature, it keeps best on a plate with foil loosely on top. Because of the fresh ingredients, it can get a bit mushy if left in an air tight container.

If you have lots of leftovers, you can slice the loaf, then wrap each slice tightly in plastic wrap (once fully cool), then place in a ziplock bag and freeze for up to 2 months. Let thaw before enjoying!

Baking tips

Cover with foil as needed. If you notice the top of the bread browning too soon and before the center is fully cooked, I suggest tenting with foil so the top doesn’t get too toasty.

Use an oven thermometer. Unless you have a brand new oven, your oven’s temperature is likely inaccurate. Mine is almost always low and incorrect temperature can really ruin baked goods. Often times we preheat to 350 but the actual temperature is about 325 which can really change the final product! An oven thermometer lets you know the actual temperature!

More quick bread recipes!

• Gluten Free Banana Bread
• Blueberry Lemon Loaf
• Gluten Free Pumpkin Bread
• Marbled Banana Bread
• Gluten Free Zucchini Bread

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