Freshly baked bread fills the kitchen with a lovely smell, perfect for holidays. My first Gluten-Free cranberry orange bread was a hit, pleasing everyone. The mix of cranberries and orange is amazing, making every bite special.
This bread is great for breakfast or dessert and makes for a fun gluten-free baking project. Try it and see how it becomes a favorite treat for all. If you’re looking for more gluten-free baking ideas, check out our recipes for Healthy Chocolate Banana Bread, and Easy Gluten-Free Muffins: Your Guide to Perfect Baking.
This recipe is quick and easy, ready in just 15 minutes. It’s moist and tender, loved by my family. They say it’s a holiday must-have, full of flavor and warmth.
Table of contents
Introduction to Gluten-Free Baking
Starting with gluten-free baking can seem tough, but it’s full of tasty possibilities! Knowing how gluten works in regular baking helps a lot. Gluten gives baked goods their shape and softness.
So, when we skip gluten, we must find good substitutes. This keeps our treats feeling just right.
Finding the right gluten-free flour mix is key. Look for mixes with xanthan gum. It helps your baked goods stay light and fluffy. With the right stuff and a bit of practice, gluten-free baking becomes easy and fun!
For beginners, tips are super helpful. Don’t be afraid to try new things and be patient. Every recipe, gluten-free or not, makes you better at baking. And it makes everyone at your table happy!
Key Ingredients for Gluten-Free Cranberry Orange Bread
Choosing the right key ingredients is key for a tasty gluten-free cranberry bread. Each ingredient adds flavor, texture, and satisfaction. Let’s explore the must-haves!
Fresh Cranberries
Fresh cranberries add a tart flavor that pairs well with the bread’s sweetness. Use fresh, rinsed, and dried cranberries for the best taste. If fresh ones are hard to find, frozen cranberries work too. Just keep them frozen until you mix them into the batter to avoid extra moisture.
Gluten-Free Flour Options
Choosing the right gluten-free flour is important. Use high-quality blends like Bob’s Red Mill Gluten-Free 1:1 Baking Flour or King Arthur Gluten-Free Measure-for-Measure Flour. These have xanthan gum for the right texture. Avoid low-quality flour mixes; they might not bind well, making the bread crumbly.
Flavor Enhancers
Adding flavor to your cranberry bread is simple. Orange zest and almond extract add citrus and nuttiness. Mix these with granulated sugar and pure vanilla extract for a burst of flavor. This mix of sweetness and tartness is perfect for holiday baking!
| Ingredient | Quantity |
|---|---|
| Gluten-Free Flour | 2 cups |
| Granulated Sugar | 1/2 cup (106g) |
| Xanthan Gum | 1 teaspoon |
| Baking Powder | 1 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Fine Sea Salt | 1/2 teaspoon |
| Fresh Cranberries | 1 cup |
| Chopped Walnuts | 1/2 cup |
| Large Eggs | 2 |
| Light Brown Sugar | 1/2 cup |
| Milk (Room Temperature) | 1/2 cup |
| Avocado Oil | 1/3 cup |
| White Vinegar | 2 teaspoons |
| Orange Extract | 1 teaspoon |
| Vanilla Extract | 1 teaspoon |
Step-by-Step Instructions
Starting to bake gluten-free cranberry orange bread is easy and fun. You’ll see how quickly this tasty treat comes together with just a few steps!
- Heat your oven to 350°F.
- Grease an 8×4-inch loaf pan to ensure easy removal after baking.
In a large bowl, mix the dry ingredients:
2 cups gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
A pinch of salt - In another bowl, combine the wet ingredients:
1 cup sugar
1 large egg
1 teaspoon vanilla extract
Orange juice - Gently mix the wet and dry ingredients together, avoiding over-mixing.
- Fold in fresh or frozen cranberries and stir until evenly distributed.
- Pour the batter into the prepared loaf pan.
- Cover the loaf with foil halfway through baking to prevent over-browning.
- Start checking for doneness at 50 minutes. The bread should be golden and springy.
When your bread is done, let it cool a bit in the pan. Then, move it to a wire rack. This bread is perfect for snacks or breakfast. Leftovers last 2 to 3 days.
Serving and Enjoying Your Bread
Once your Gluten-Free Cranberry Orange Bread cools, you can serve it in many ways. It’s great for a festive breakfast with coffee or tea. Or, enjoy it as a sweet snack or dessert. Drizzling the bread with orange adds a nice touch. It pairs well with gluten-free quiche or breakfast casserole for a special holiday meal.
- Top with coconut cream for a dairy-free treat.
- Slice and toast for extra texture and taste.
- Serve warm with berry compote for more fruitiness.
This bread is perfect for gatherings and makes a great holiday gift. It’s a wonderful way to share your gluten-free baking with loved ones!
| Serving Suggestion | Description |
|---|---|
| Traditional Breakfast | Enjoy with coffee or tea as a morning delight. |
| Sweet Snack | A perfect mid-afternoon pick-me-up. |
| Holiday Treat | Ideal for festive gatherings and celebrations. |
| With Toppings | Add coconut cream or berry compote for an indulgent twist. |
Gluten-Free Cranberry Orange Bread Tips and Variations
Making the perfect gluten-free cranberry orange bread is more than just a recipe. It’s about finding special tricks to improve taste and texture. Here are some gluten-free tips and variations to make your baking fun!
Making it Dairy-Free
Want to make this recipe dairy-free? It’s easy! Use almond or coconut milk instead of regular milk. Swap unsalted butter for avocado oil. This keeps the flavor great while meeting dietary needs. You won’t miss the taste!
Storage Options
To keep your homemade cranberry-orange bread fresh and tasty, follow these storage tips:
- Let the bread cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container.
- At room temperature, the bread lasts up to three days.
- For longer storage, refrigerate it for one week.
- If you choose to freeze it, you can keep it for up to three months.
When you’re ready to enjoy it again, thaw at room temperature. These storage tips let you enjoy your gluten-free cranberry orange bread whenever you want!
| Storage Method | Duration |
|---|---|
| Room Temperature | Up to 3 days |
| Refrigerator | Up to 1 week |
| Freezer | Up to 3 months |
Conclusion
As we end our journey, I hope you love this Gluten-Free Cranberry Orange Bread recipe. It’s perfect for holidays or cozy mornings. The cranberries and orange make it a hit with everyone!
Baking is more than just making food. It’s about making memories, trying new flavors, and sharing with loved ones. Each step lets you add your own touch.
Happy baking! May your kitchen adventures always be rewarding. Enjoy the warmth and comfort this bread brings to your home. Share your creations with those you care about!
FAQ
Can I use frozen cranberries for this recipe?
Yes, frozen cranberries work well! Just keep them frozen until you’re ready to mix them into the batter. This helps to avoid too much moisture.
What is the best gluten-free flour to use for this bread?
Use high-quality gluten-free flour blends. Bob’s Red Mill Gluten-Free 1:1 Baking Flour or King Arthur Gluten-Free Measure-for-Measure Flour are good. They have great texture and include xanthan gum.
How can I make this recipe dairy-free?
Make it dairy-free by using almond or coconut milk instead of regular milk. This keeps the flavor the same!
How should I store my gluten-free cranberry orange bread?
Wrap the bread tightly in plastic wrap or store it in an airtight container after it cools. It lasts up to three days at room temperature. You can also store it in the fridge for a week or freeze it for up to three months!
Do I need special equipment to make this bread?
Nope! You just need a mixing bowl, an 8×4-inch loaf pan, and an oven. The process is simple and doesn’t need special tools.
How do I know when the bread is done baking?
Check after 45 minutes. The top should be golden, and the bread should spring back when pressed. If it’s getting too brown, cover it with foil.
Can I add other fruits or nuts to the recipe?
Absolutely! You can add chopped nuts or other fruits like dried apricots or blueberries. This adds texture and flavor!
Print
Gluten-Free Cranberry Orange Bread Recipe
- Total Time: 3 minute
- Yield: 1 loaf (approximately 8 slices) 1x
- Diet: Gluten Free
Description
A moist and tender gluten-free bread featuring the delightful combination of tart cranberries and zesty orange, perfect for breakfast or dessert.
Ingredients
- 2 cups gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 cup milk (room temperature)
- 1/3 cup avocado oil
- 2 teaspoons white vinegar
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×4-inch loaf pan to ensure easy removal after baking.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and fine sea salt.
- In another bowl, combine the granulated sugar, light brown sugar, eggs, milk, avocado oil, white vinegar, orange extract, and vanilla extract. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid over-mixing.
- Fold in the fresh cranberries and chopped walnuts (if using) until evenly distributed.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 50-60 minutes, covering the loaf with foil halfway through baking to prevent over-browning. The bread is done when a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For best results, use a high-quality gluten-free flour blend that contains xanthan gum to ensure proper texture and structure.
- If fresh cranberries are unavailable, frozen cranberries can be used directly from the freezer to prevent excess moisture in the batter.
- To enhance the orange flavor, consider adding 1-2 tablespoons of freshly grated orange zest to the batter.
- Allow the bread to cool completely before slicing to maintain its structure and prevent crumbling.
- Store the cooled bread in an airtight container at room temperature for up to 3 days, or wrap tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Calories: 250 kcal
- Fat: 10g
- Carbohydrates: 38g
- Protein: 4g
