My Gluten-Free Cranberry Orange Bread has quickly become a family favorite! Each slice is dense, flavorful, and drizzled with a simple orange glaze. Plus it's made with wholesome ingredients, and free from dairy and gluten!
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Why You'll Love This Recipe
Cranberry Orange Bread is soft and moist with a crispy golden-brown top.
It's a deliciously sweet and tangy bread that you will want to make over and over again.
The base of the bread is made with almond flour and cassava flour, which makes for the perfect texture.
Plus, it's gluten-free, dairy-free, and lower in sugar which makes it a great option for anyone with dietary restrictions!
🍴Ingredient Notes
- Almond Flour - I wouldn't recommend swapping this flour combination for any other flours. It works best with almond and cassava.
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! For more information, check out this post on Cassava Flour!
- Spices - You'll need a combination of nutmeg and cinnamon.
- Medium Sized Eggs - I have not tested this recipe with egg replacements.
- Orange Puree - I blended a full orange to get the orange puree, but you could also use orange juice.
- Coconut Sugar - You can substitute with Lakanto Golden Monkfruit.
- Orange Zest - It takes about one whole orange to make enough zest for this recipe. I used a small hand grater, but any grater will work!
- Fresh Cranberries - Fresh cranberries work best for this recipe.
Simple Orange Glaze
- Powdered Sugar - You can use regular organic powdered sugar or Lakanto powdered sugar for a sugar-free alternative.
- Orange Puree - You can also use orange juice! If it's too thin, just add a little extra sugar.
Orange Puree vs. Orange Juice
You can use orange juice, but I like using the ENTIRE orange for two reasons. One, it's easier to blend the whole orange instead of juicing both halves.
Two, you still get the benefits of FIBER when you use the entire orange.
Plus, the orange puree gives a light and fluffy texture without the need for any oil or butter!
🍴Step by Step Instructions
Step 1: Orange Puree
To make the orange puree, just peel an orange, break it apart, and add to your blender! Blend on high until it's a creamy consistency.
You can also juice the orange and use that instead of the puree. If you're using that orange for the orange zest, make sure to zest it BEFORE you peel it.
Step 2: Mix Dry Ingredients
Start by adding almond flour, cassava flour, coconut sugar, baking soda, nutmeg, cinnamon, and salt into a large mixing bowl. Use a whisk to blend until fully combined.
Step 3: Mix Wet Ingredients
Next add in the eggs, orange puree, and orange zest. Blend with your whisk, or hand mixer until combined.
Step 4: Fold in Cranberries
Finally, it's time to fold in the cranberries! Pour the cranberries on top, and gently fold them into the batter.
Step 5: Prepare Loaf Pan
Grease the bread pan with coconut oil or a non-stick cooking spray. (You can also line the pan with parchment paper.) I usually do both!
Use a spatula to spread the batter into the loaf pan. If you want to add toppings like cranberries, orange zest, or chocolate chips, add them now!
Step 6: Baking & Cooling
Bake the bread at 350 degrees for 35-40 minutes. (The top should be golden brown.)
Once it's done, let it cool for about 15-20 minutes before trying to remove it. (Unless you used parchment paper, then you can usually slide it right out.)
I like to take a sharp knife and scrape around the edges. It should pop right out - especially if you used parchment paper.
Step 7: Orange Glaze
You can enjoy as is or add the orange glaze on top! For the glaze, just mix together the powdered sugar and orange puree/juice.
You can use a spoon or whisk to blend. Pour an even layer over top of the bread!
Frequently Asked Questions
Yes, you can use dried cranberries! I prefer using fresh because they're not super sweet, and it balances nicely with the sweet orange bread flavor. (They will also add a lot of sugar!)
Yes, it is! The base of the bread is made with a blend of cassava flour and almond flour which are both grain-free alternatives.
I also used organic unrefined coconut sugar, and Lakanto powdered sugar for the glaze on top! If you're not Paleo, you could use regular organic powdered sugar instead.
How to Store Leftovers
I found that this bread is best stored in the refrigerator! You can also store it on the counter at room temperature, but it will stay fresh for longer in the refrigerator.
You could also pre-slice the loaf and save half for later in the freezer! Make sure you're using a freezer safe container. I love the Ello glass containers!
More Recipes You'll Love!
After you make this Gluten Free Cranberry Orange Bread, make sure to leave a comment & rate the recipe below!
Recipe Card
Gluten-Free Orange Cranberry Bread
Equipment
- 1 Small Bread Pan
- 1 Small Grater
Ingredients
Dry Ingredients
- 1+½ Cups Almond Flour
- ½ Cup Cassava Flour
- 1+½ Teaspoons Baking Powder
- 1 Teaspoon Cinnamon
- ½ Teaspoon Baking Soda
- ½ Teaspoon Nutmeg
- ¼ Teaspoon Salt
Wet Ingredients
- 2 Eggs
- ½ Cup Orange Puree I blended a full orange to get the orange puree, but you could also use orange juice!
- ½ Cup Coconut Sugar You can substitute with Lakanto Golden Monkfruit.
- 1 Tablespoon Orange Zest
- 1 Teaspoon Vanilla Extract
Cranberries
- 1 Cup Fresh Cranberries
Orange Glaze
- ⅓ Cup Powdered Sugar You can use regular organic powdered sugar or Lakanto powdered sugar for a sugar-free alternative.
- 2 Tablespoons Orange Puree You can also use orange juice! If it's too thin, just add a little extra sugar.
Instructions
Orange Puree
- To make the orange puree, just peel an orange, break it apart, and add to your blender! Blend on high until it's a creamy consistency.You can also juice the orange and use that instead of the puree. If you're using that orange for the orange zest, make sure to zest it BEFORE you peel it.
Dry Ingredients
- Start by adding almond flour, cassava flour, coconut sugar, baking soda, nutmeg, cinnamon, and salt into a large mixing bowl. Use a whisk to blend until fully combined.
Wet Ingredients
- Next add in the eggs, orange puree, and orange zest. Blend with your whisk, or hand mixer until combined.
- Finally, it's time to fold in the cranberries! Pour the cranberries on top, and gently fold them into the batter.
Baking the Bread
- Grease the bread pan with coconut oil or a non-stick cooking spray. (You can also line the pan with parchment paper.) I usually do both!
- Use a spatula to spread the batter into the loaf pan. If you want to add toppings like cranberries, orange zest, or chocolate chips, add them now!
- Bake the bread at 350 degrees for 35 minutes. (The top should be golden brown.)
- Once it's done, let it cool for about 15-20 minutes before trying to remove it. (Unless you used parchment paper, then you can usually slide it right out.) I like to take a sharp knife and scrape around the edges. It should pop right out - especially if you used parchment paper.
Orange Glaze
- You can enjoy as is or add the orange glaze on top! For the glaze, just mix together the powdered sugar and orange puree/juice. You can use a spoon or whisk to blend. Pour an even layer over top of the bread! Enjoy!
Notes
How to store leftover bread
I found that this bread is best stored in the refrigerator! You can also store it on the counter at room temperature, but it will stay fresh for longer in the refrigerator. You could also pre-slice the loaf and save half for later in the freezer! Make sure you're using a freezer safe container. I love the Ello glass containers!Nutrition
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Mel
It’s sooo moist + flavorful!! We loved it!
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So happy to hear that! It's one of my personal favorites. xo Mariah
Anna
Could this recipe be done as muffins?
Mariah Mandile
I haven't tried, but I'm sure it would work! They will bake faster though so keep an eye on them. (: