Gluten Free Cranberry Orange Bread

4.81 from 89 ratings

Cranberry Orange Bread makes a delicious fall breakfast or side for your Thanksgiving Day meal. It’s moist, slightly tart from the cranberries and has a wonderful nuttiness from the walnuts, with a hint of citrus and balanced out with some sugar for sweetness.

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: 12 slices

By: Sharon Lachendro

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Ingredients

1/2 cup 106 g granulated sugar
zest from 1 orange
2 cups gluten-free flour blend see notes
1 teaspoon xanthan gum omit if your flour blend contains it
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup fresh cranberries roughly chopped
1/2 cup chopped walnuts
2 large eggs room temperature
1/2 cup 103 g light brown sugar, packed
2/3 cup milk room temperature (regular or unsweetened coconut milk)
1/3 cup avocado oil see notes
2 teaspoons white vinegar
1 tsp orange extract
1 tsp vanilla extract

Instructions

Pre-heat oven to 350 degrees and grease a 9x5 inch loaf pan then line it with parchment paper.
Add the granulated sugar and orange zest to a large bowl. Rub the zest into the sugar to release the natural oil.
Add the gluten free flour, xanthan gum, baking powder, baking soda, and salt. Whisk to combine then gently stir in the cranberries and walnuts.
In a medium bowl whisk together the eggs, brown sugar, milk, oil, vinegar, orange extract, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Transfer the batter to the prepared baking pan and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
Cool in the pan for 20 minutes then remove from the pan and discard the parchment paper. Cool completely on a wire rack before slicing.

Video

Notes

I used my Nightshade Free Gluten Free Flour Blend in this recipe. If you use a flour blend that contains xanthan gum, omit the amount called for in the recipe.

Dried cranberries can be used in place of the fresh cranberries. Just be sure to break up any clumps so they get distributed evenly throughout the batter.

Vegetable oil or canola oil can be used in place of the avocado oil.