Gluten Free Orange Cranberry Bread
by: claire cary
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!
Ingredients
Wet
- ½ cup unsalted butter
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs
- ¼ cup half & half
- ¼ cup orange juice
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
Dry
- 2 cups gluten free all purpose baking flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup fresh cranberries
Glaze
- ¾ cup powdered sugar
- 1-2 tablespoons orange juice
- 1 teaspoon orange zest
Instructions
- 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!
Notes
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.
Serving: 1slice / Calories: 321kcal / Carbohydrates: 50g / Protein: 4g / Fat: 13g / Saturated Fat: 7g / Polyunsaturated Fat: -2g / Sodium: 245mg / Fiber: 3g / Sugar: 30g
