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!
⅓CupPowdered SugarYou can use regular organic powdered sugar or Lakanto powdered sugar for a sugar-free alternative.
2TablespoonsOrange PureeYou 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 creamy. 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.
Making the Batter
Start by adding almond flour, cassava flour, coconut sugar, baking soda, nutmeg, and salt into a large mixing bowl. Use a whisk to blend until fully combined. (Make sure to break up any flour clumps.
Next add in the eggs, orange puree, and orange zest. Blend with your whisk, or hand mixer until it becomes a thick consistency. If you use a whisk and find it hard to blend, you can use a spatula to finish the job!
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 your bread pan with coconut oil or a non-stick cooking spray. (You can also line the pan with parchment paper.)
Press the batter into the pan with a spoon or spatula. If you want to add cranberries, orange zest, or chocolate chips on top, add them now! Make sure to gently press the cranberries into the batter.
Bake the bread at 350 degrees for 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. (It's important to let it set!) 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 a orange glaze on top! (My personal favorite.) 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
Nutrition facts do not reflect the Orange Glaze on top!
Frequently Asked Questions
Can I use dried cranberries instead of fresh cranberries?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!)
Is this bread considered Paleo?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.
What makes this bread healthier?
After looking at the pictures you might be wondering HOW is this Cranberry Orange Bread healthier?! Traditional Cranberry Orange Bread has 20+ grams of sugar per slice, while mine only has 7 grams per slice! (Without the glaze.) I used mostly orange puree and a small amount of coconut sugar to sweeten the loaf.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. (There's four grams of fiber per slice.) Plus the orange puree gives a light and fluffy texture without the need for any oil or butter! It's the perfect treat for anyone who is gluten-free, dairy-free, or on a Paleo diet.
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!