Cranberry Orange Bread

The baking of gluten-free bead can be a challenge. We have discovered that if we bake bread in a heavier pan dish, it doesn’t bake in the middle. It always tends to be raw or way undercooked.

So, whenever we bake bread, we tend to use either a disposal pan or a thinner baking pan.

This bread is amazing! On a scale of 1-10; 10 being a bread that tastes completely normal, I would give this bread a 7.5.

It pairs perfectly with some cream cheese, and it’s a perfect quick breakfast bread if you are in a rush.

**This post contains affiliate links, and as an Amazon Associate, I earn from qualifying purchases if you make a purchase after clicking on my links. Which means if you make a purchase through my links, I may earn a small commission at no additional cost to you. This helps cover the many costs of running this site and allows me to make a small income. Thank you!


3/4 cup fresh orange juice

1 small orange, chopped into small pieces

2 tablespoons olive oil (Our favorite oil is Carlini Extra Virgin Oilve Oil)

1 large egg

2 cups Bob’s Red Mill 1-1 Baking Flour (+ 1 tablespoon)

3/4 cup sugar

1-1/2 teaspoon baking powder

1/2 teaspoon salt

1-1/2 cups fresh or frozen cranberries

Orange Glaze

1 cup sifted powdered sugar

1 – 2 tablespoons orange juice

1/2 teaspoon vanilla extract


Preheat oven to 350 degrees. Lightly coat a non-stick 9×5-inch loaf pan with cooking spray.

We always use Olive Oil Cooking Spray (Amazon Link) It is way healthier and works just as good as a regular spray.

Even a pure Avocado Oil Spray is a good cooking spray.

In a small bowl, whisk together 3/4 cup orange juice and orange pieces, olive oil, and slightly beaten egg until well combined.

In a large bowl, combine the 2 cups of all-purpose flour, sugar, baking powder, and salt.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon or spatula just until the dry ingredients are incorporated — do not over mix.

Toss the cranberries with a tablespoon of flour, then gently fold into the batter.

Pour batter into the prepared loaf pan and bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes.

Orange Glaze

Add orange juice one tablespoon at a time to the sifted powdered sugar and stir until smooth and the desired consistency. Stir in the vanilla extract, then drizzle or spread on top of the cooled Cranberry Orange Bread.

Perfect for breakfast, tea time, or a midnight snack.

Previous Recipes to check out!

Buffalo Chicken Potatoes

Mozzarella Stuffed Meatloaf

Candy Kiss Peanut Butter Cookies

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s