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.
Moist Gluten-Free Cranberry orange Bread
During the holiday months, I have to bake a loaf of gluten-free 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 this legendary recipe right in our own home!
Now I make my own spin on it, adapting it in an easy gluten-free bread recipe, loaded with fresh cranberries, orange zest, nuts, and drizzled with a sweet, orange glaze. The added buttermilk gives this quick bread an ultra moist texture, just like gluten-free banana bread.
Either serve as a loaf or adapt it into these gluten-free cranberry orange muffins. Either way, it’s perfect for Christmas morning, as a homemade gift, or to make-ahead and freeze for holiday visitors!
If you love the sweet, tart flavor of fresh cranberries in this gluten-free cranberry bread recipe, check out other seasonal favorites, such as Cranberry Jello or Sparkling Cranberry Cocktail.
Ingredient notes
Like all the recipes shared in my gluten-free cookbook and on the site, the ingredients are affordable and probably right in your kitchen! If fresh cranberries are not in season, look in your freezer section.
- Buttermilk – To make the recipe dairy-free place 1 tablespoon white vinegar in a liquid measuring cup. Fill up with non-dairy milk to the 1 cup mark, and let sit for 5 minutes.
- Butter – Or substitute plant-based butter sticks for a gluten-free dairy-free cranberry bread
- Oranges – Zested and juiced for a bright orange flavor
- Gluten-Free Flour – My preferred gluten-free flour blend is Cup4Cup, which I use in many high-reviewed gluten-free bread recipes, such as gluten-free biscuits and gluten-free breadsticks. For alternatives, see my best gluten-free flour guide for other brand comparisons.
- Fresh or Frozen Cranberries – Preferred for best flavor and texture, but 1 cup dried cranberries my also used.
- Nuts – Chopped Pecans or walnuts (optional)
- 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 loaf, 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!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- First, whisk together the wet ingredients – buttermilk, cooled butter, orange zest, orange juice, egg, and vanilla extract.
- Next, in a large bowl, whisk the dry ingredients – 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.
- 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.
Can I substitute all-purpose wheat flour?
Yes. Regular all-purpose flour also works in this 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.
using frozen or dried cranberries
If you want to make this 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 increases the baking time.
To use dried cranberries, use 1 cup. For best results, soak them in 1/2 cup boiling water for 5 minutes to plump and hydrate them before draining and folding in batter.
adding or omitting nuts
This recipe 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.
buttermilk substitutions
Although using buttermilk is preferred, if you find yourself without it or need a dairy-free recipe, here are easy substitutes.
1. Place 1 tablespoon white vinegar in a liquid measuring cup. Fill up with milk or non-dairy milk to the 1 cup mark. Stir and let sit for 5 minutes.
2. 3/4 cup plain yogurt mixed with 1/4 cup milk
3. 3/4 cup sour cream mixed with 1/4 cup milk
recommended loaf pan sizes
If you do not have an 8 1/2″ X 4 1/2 inch loaf pan, you may use a 9″X5 inch 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!
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step-by-step web story instructions for this recipe!
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Moist Gluten-Free Cranberry Bread With Orange Glaze
Ingredients
Cranberry Bread
- ⅔ cup buttermilk
- 6 tablespoons unsalted butter melted and cooled
- 1 tablespoon orange zest (will need 2 large oranges for entire recipe)
- ⅓ cup freshly squeezed orange juice
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups gluten-free all purpose flour I recommend Cup4Cup 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.⅔ cup buttermilk,6 tablespoons unsalted butter,1 tablespoon orange zest,⅓ cup freshly squeezed orange juice,1 large egg,1 teaspoon vanilla extract
- In a large bowl whisk together the gluten-free flour, sugar, salt, baking powder, and baking soda.2 cups gluten-free all purpose flour,1 cup granulated sugar,1 teaspoon salt,1 teaspoon baking powder,¼ teaspoon 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.1 ½ cups (6 ounces) fresh or frozen cranberries,,½ cup walnuts or pecans
- 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 long skewer or knife 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.1 cup powdered sugar,2 tablespoons freshly squeezed orange juice
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
Using Frozen or Dried Cranberries
Buttermilk Substitutions
1. Place 1/2 tablespoon white vinegar in a liquid measuring cup. Fill up with milk or non-dairy milk to the 2/3 cup mark. Stir and let sit for 5 minutes. 2. 1/3 cup plain yogurt mixed with 1/3 cup milk 3.1/3 cup sour cream mixed with 1/3 cup milk Recipe adapted from America’s Test KitchenNutrition
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Amy says
The recipe calls for 2/3 cup buttermilk, but the substitutes referenced in the notes section make 1 cup of buttermilk. How much much should actually be used in the recipe?
Melissa says
Hi Amy,
Thanks for pointing that out. It is 2/3 cup buttermilk and I made the adjustments in the notes section.
Best,
Melissa
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