Gluten-Free Cranberry Orange Bread

This is the loaf that makes the house smell like December: tart cranberries suspended in a tender orange crumb, with a squeeze of glaze if you’re feeling generous. A gluten-free blend plus an extra egg keeps the slice sturdy enough for toasting.

Yield: One 9×5 loaf · Time: 1 hr 20 min

Ingredients

• 2 cups (280 g) gluten-free all-purpose flour blend with xanthan gum
• 3/4 cup (150 g) sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 3/4 cup (180 ml) fresh orange juice + 1 tbsp zest
• 1/3 cup (80 ml) neutral oil
• 1 tsp vanilla
• 1 1/2 cups fresh or frozen cranberries, halved
• Optional glaze: 1/2 cup powdered sugar + 1 tbsp orange juice

Directions

1. Whisk the dry ingredients in one bowl and the eggs, juice, zest, oil, and vanilla in another.
2. Fold wet into dry, then fold in the cranberries.
3. Scrape into a greased, parchment-lined 9×5 loaf pan.
4. Bake at 350°F (175°C) for 55–65 minutes, tenting with foil at 40 minutes if browning fast.
5. Cool 15 minutes in the pan, then finish cooling on a rack before glazing.

Pro tip: Halving the cranberries stops them from sinking and spreads the tartness through every slice.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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Browse more in Breads & Muffins, or explore our gluten-free breakfast recipe database and hot cereal guide.