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Overhead shot of cranberry orange bread.

Gluten-Free Orange Cranberry Bread

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!
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8
Calories 226 kcal

Equipment

  • Small Bread Pan
  • Small Grater

Ingredients
  

Dry Ingredients

  • 2 Cups Almond Flour
  • Cup Cassava Flour
  • 1+½ Teaspoons Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Nutmeg
  • ¼ Teaspoon Salt

Wet Ingredients

  • 2 Medium Sized Eggs
  • ½ Cup Orange Puree I blended a full orange to get the orange puree, but you could also use orange juice!
  • Cup Coconut Sugar You can substitute with Lakanto Golden Monkfruit.
  • 1 Teaspoon Vanilla Extract
  • 1 Tablespoon Orange Zest

Cranberries

  • Cup Fresh Cranberries You can use fresh or frozen!

Orange Glaze

  • 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 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-freedairy-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!

Nutrition

Serving: 1gCalories: 226kcalCarbohydrates: 24gProtein: 8gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 462mgPotassium: 50mgFiber: 4gSugar: 7gVitamin A: 99IUVitamin C: 10mgCalcium: 242mgIron: 2mg
Keywords cranberry orange bread, gluten-free orange bread, gluten-free orange cranberry bread, healthy cranberry orange bread, orange cranberry bread, paleo cranberry orange bread
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