Gluten Free Cranberry Bread recipe makes a moist, slightly tart, and sweet cranberry orange loaf perfect for the holiday season! Fresh cranberries, nuts, and orange zest flavor this easy quick bread, drizzled with a yummy orange glaze.
During the holiday months, I have to bake a loaf of Cranberry Bread as a nostalgic homage to one of my favorite books, Cranberry Thanksgiving.
The beautiful children’s story about Maggie, her Grandmother, and Mr. Whiskers includes the actual “secret” recipe for Grandmother’s famous cranberry bread. After being engrossed in the book and illustrations, it was hard to pass up the opportunity to make Grandmother’s legendary recipe right in our own home!
Now I make my own spin on it for my own kids, adapting it for a gluten free recipe, loaded with fresh cranberries, orange zest, nuts, and drizzled with a sweet, orange glaze.
Ingredients needed
If you love the sweet, tart flavor of fresh cranberries in Cranberry Orange Loaf, check out other seasonal favorites, such as Raspberry Cranberry Jello, Roasted Cranberry Brie, and Sparkling Cranberry Cocktail.
- Buttermilk – See below for easy substitutions
- Butter
- Oranges – Zested and juiced
- Egg
- Vanilla extract
- Gluten Free All-Purpose Flour – My preferred brand is Cup 4 Cup, but go to the Ultimate Gluten Free Flour Guide to see how other brands compare.
- Sugar
- Baking Powder
- Baking Soda
- Fresh or Frozen Cranberries
- Nuts – Pecans or walnuts
- Orange glaze – Freshly squeezed orange juice and powdered sugar
How To Make gluten free cranberry bread
This may be a recipe for gluten free cranberry bread, but once you bite into a moist, decadent slice, you’ll have a hard time believing it is in fact GF. The bread is light and fluffy, instead of dense and gummy, plus a breeze to whip up in a few simple steps!
- First, whisk together the buttermilk, cooled butter, orange zest, orange juice, egg, and vanilla extract.
- Next, in a large bowl, whisk the gluten free flour, sugar, salt, baking powder, and baking soda together.
- Add liquid ingredients to the dry mixture and stir to combine until no flour pockets remain.
- Stir in the chopped, fresh or frozen, cranberries with pecans or walnuts.
- Pour the batter into a loaf pan, spread evenly and bake for 60-75 minutes, or until a toothpick comes out clean.
- Cool slightly before mixing together powdered sugar and orange juice to drizzle on for the glaze frosting.
frequently asked questions:
Can I substitute regular flour?
Yes. Regular all-purpose flour also works in this cranberry bread recipe. Generally, using gluten free flour increases the baking time since moisture isn’t absorbed as readily. Therefore, start checking the bread about 10 minutes sooner if using regular flour.
Can I use frozen cranberries?
Yes. If you want to make gluten free cranberry bread when fresh cranberries aren’t available, look in your freezer section. Coarsely chop the cranberries and then add, still frozen, to the batter. Please note, substituting frozen cranberries will increase the baking time.
Adding / substituting / omitting nuts
Gluten free cranberry loaf calls for 1/2 cup nuts, but they may be omitted if you aren’t a fan. I used walnuts, but pecans would also taste great.
easy substitutes for buttermilk
Although using buttermilk is preferred, if you find yourself without it, here are easy substitutes.
- Place 1 tablespoon white vinegar in a liquid measuring cup. Fill up with milk to the 1 cup mark. Stir and let sit for 5 minutes.
- 3/4 cup plain yogurt mixed with 1/4 cup milk
- 3/4 cup sour cream mixed with 1/4 cup milk
Can I bake gluten free cranberry orange bread in a different sized loaf pan?
Yes. If you do not have an 8 1/2″ X 4 1/2″ loaf pan, you may use a 9″X5″ loaf pan, but the baking time will decrease. Start checking about 10 minutes sooner.
Alternatively, make mini loaves by filling 4 mini loaf pans. Bake at 350°F, but start checking bread after 40-45 minutes. Cranberry bread mini loaves make a perfect homemade holiday gift!
More gluten free bread Recipes
If you love to bake, check out more of the best gluten free bread recipes, with easy tips and tricks included. Below are my favorite tried and true classics!
- Gluten Free Sandwich Bread
- GF Banana Bread
- Gluten Free Pumpkin Bread
- Fluffy Gluten Free Biscuits
- Best Gluten Free Cornbread
SAVE THIS GLUTEN FREE CRANBERRY BREAD RECIPE TO YOUR PINTEREST BOARD!
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Gluten Free Cranberry Bread
Ingredients
Cranberry Bread
- â…” cup buttermilk
- 6 tablespoons unsalted butter, melted and cooled
- 1 tablespoon orange zest (will need 2 large oranges for entire recipe)
- â…“ cup freshly squeezed orange juice
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups gluten free all purpose flour, I recommend Cup 4 Cup gluten free flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ cups (6 ounces) fresh or frozen cranberries, coarsely chopped
- ½ cup walnuts or pecans
Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed orange juice
Instructions
- Preheat the oven to 350°F. Generously grease a 8 ½" X 4 ½" loaf pan. Set aside.
- In a small bowl whisk together the buttermilk, cooled butter, orange zest, orange juice, egg, and vanilla extract.
- In a large bowl whisk together the gluten free flour, sugar, salt, baking powder, and baking soda.
- Add liquid ingredients to the dry mixture and stir to combine until no flour pockets remain.
- Gently stir in chopped cranberries, and nuts, if using. Transfer the batter to the prepared bread pan and spread evenly.
- Bake for 1 hour - 1 hour 15 minutes, rotating pan halfway through baking. If the top is becoming overly browned before bread is done baking, loosely tent a piece of foil over the top. The bread is done when a toothpick inserted in the middle comes out clean. Let the bread cool 10 minutes in the pan before turning out onto a wire rack to cool. For best results, let the bread cool at least 1 hour before slicing.
- After the bread has cooled for at least 30 minutes, prepare the glaze. Stir together the powdered sugar and orange juice until it is smooth and no lumps remain. Place a piece of waxed paper under the cooling rack to catch drips or set the rack, with bread, inside a large baking sheet. Use a small spoon to drizzle glaze over the cranberry bread. Let the glaze sit and harden slightly before slicing and serving.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
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Frequently asked questions:
Â
Can I substitute regular flour?
Yes. Regular all-purpose flour also works in this cranberry bread recipe. Generally, using gluten free flour increases the baking time since moisture isn't absorbed as readily. Therefore, start checking the bread about 10 minutes sooner if using regular flour. ÂCan I use frozen cranberries?
Yes, and do not thaw the cranberries before adding. Please note, substituting frozen cranberries will slightly increase the baking time.Â
easy substitutes for buttermilk
Although using buttermilk is preferred, if you find yourself without it, here are easy substitutes.Â- Place 1 tablespoon white vinegar in a liquid measuring cup. Fill up with milk to the 1 cup mark. Stir and let sit for 5 minutes.
- 3/4 cup plain yogurt mixed with 1/4 cup milk
- 3/4 cup sour cream mixed with 1/4 cup milk
Can I Use a different sized loaf pan?
Yes. If you do not have an 8 1/2" X 4 1/2" loaf pan, you may use a 9"X5" loaf pan, but the baking time will decrease so start checking 10 minutes sooner. Alternatively, make mini loaves by filling 4 mini loaf pans. Bake at 350°F, but start checking bread after 40-45 minutes.  Recipe adapted from America's Test KitchenNutrition
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Karen D. Leiman says
I made this yesterday and was disappointed in the outcome…followed directions but found the dough was just to crumbly so added more milk…quite a bit more actually…the bread came out looking lovely but is quite heavy and ‘wet’ is the only way I can explain…wondering what I did wrong??
Melissa says
Hi Karen,
Hmmm, did you use regular flour or gluten free flour? If you used regular flour, it does say to reduce the amount slightly. If you used GF flour, I’m wondering what brand you used? I’m sorry this was a frustrating experience for you!
Best,
Melissa
Amy says
It tastes like the holidays! Yum! Also, the tip to tent foil over the top the last bit of baking time was genius!
Melissa says
Hi Amy,
It does! So glad you enjoyed the recipe and the tips. Have a great Thanksgiving!
Best,
Melissa