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    Home » Baking Recipes » Muffins and Loaves » Gluten-Free Cranberry Orange Bread with Orange Glaze

    Gluten-Free Cranberry Orange Bread with Orange Glaze

    Published: Dec 1, 2021 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 6 Comments

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    text and image for gluten-free cranberry orange bread
    Image with text overlay for gluten-free Cranberry Orange Bread
    Image with text "gluten-free cranberry orange bread"

    This moist gluten-free cranberry orange bread has tart cranberries and hints of sweet orange in every bite! Make it with either a gluten-free flour blend OR all-purpose flour. Bake it as one large loaf or 4 mini loaves for gifts. Use fresh or frozen cranberries!

    slices of glazed cranberry orange bread

    Here's a versatile festive bread for the holidays! It's a traditional cranberry bread that I serve for Christmas brunch every year. Topped with a sweet orange glaze that balances the tart cranberries, this is a favourite in my home.

    Make this one the way you like, it always turns out!

    four mini loaves of cranberry orange bread, one wrapped with a ribbon

    ❤️ Why you'll love this recipe

    • Choose your flour: I've made this recipe for many years, always with regular unbleached all-purpose flour. This year I decided to make it with a gluten-free flour blend and I'm glad I did. I used Cup4Cup gluten-free flour blend, and it turned out beautifully, just as I remember it.
    • Make it mini . . . or not: I like this recipe for making mini loaves of cranberry bread. They make great gifts when you wrap them up. They also freeze beautifully, a perfect option when you won't be needing a whole loaf at once.
    • Glaze it or leave it plain: I've shown different ways of decorating this bread in the photos. You can leave it perfectly plain (delicious), dust it lightly with confectioner's sugar, drizzle it with a simple orange glaze, or glaze it completely. You do you!
    • Save them or gift them: Save these mini cranberry orange loaves to cut into small squares to add to your cookie assortment platters, or wrap them up and give them as neighbour gifts. Scroll to the bottom of the post to download your free Cranberry Orange Bread gift tags!

    Cranberry-orange and cranberry-lemon are classic flavour combinations that simply work well together! If you're following a keto diet, you'll love these Gluten-Free Cranberry-Lemon Muffins, sweetened with Monkfruit sweetener and made with almond flour.

    And if you love this combo as much as I do, you'll love these Gluten-Free Cranberry Lemon Oatmeal Bars and Cranberry Lemon Almond Shortbread Cookies too!

    two loaves of cranberry orange bread, one drizzled with glaze and the second completely glazed

    🛒Ingredients

    labelled ingredients for cranberry orange bread
    Ingredients for Gluten-free Cranberry Orange Bread with Orange Glaze

    Before we get to the full recipe for Cranberry Orange Loaf here are a few notes about some of the ingredients.

    flour: use either all-purpose flour or a gluten-free flour blend. (I use Cup4Cup gluten-free flour blend to make this recipe as it has a neutral taste.) I also like Bob's Red Mill 1 to 1 Baking Flour.

    cranberries: use fresh or frozen, no need to thaw them.

    orange: you'll need the zest of one large orange as well as ¾ cup of orange juice. A large orange should yield ½ cup of juice, so just add water to make ¾ cup.

    nuts: walnuts or pecans are both delicious in this cranberry bread, but you can leave them out if you like.

    butter: softened but not melted

    egg: at room temperature

    🔪 Instructions

    1. After preheating your oven to 350°F. line either ONE 9-inch by 5-inch loaf pan OR four mini loaf pans (5-inch by 3.5-inch) with parchment paper. The easiest way to line a loaf pan is to create a "sling" with the paper, then use a little coconut oil or butter to grease the ends of the pan.
    2. Whisk the flour, baking powder, baking soda and salt, then stir in the orange zest, cranberries and walnuts.
    3. In another bowl, cream the butter and sugar together, then add the egg and beat until smooth. Stir in the orange juice.
    4. Add the flour mixture and stir until just moistened.
    5. Transfer to the lined pans.
    6. Bake. You'll find baking times based on the size of loaf you're making below.
    7. Once completely cool, you can drizzle with a simple orange glaze.
    1. Line the pans with parchment paper slings.
    2. Combine dry ingredients with cranberries and walnuts.
    3. Add wet ingredients to the dry ingredients.
    4. Bake, cool and glaze.

    ⏰ Baking Times

    Preheat your oven to 350°F. and bake for the times below, depending on the size of your pan(s).

    • 9×5 inch loaf pan, bake for 60 - 70 minutes;
    • Bake 12 muffins in a standard size muffin tin for 18-20 minutes.
    • Bake mini loaf pans for 30 - 35 minutes.

    👍🏼 Helpful tips

    Getting exactly the right amount of flour is crucial for recipes for loaves and muffins. Too much and they'll be dry, too little and they'll sink and be mucky. The best way is to use the "spoon and level" method. Spoon the flour into a measuring cup, then level it off with a spatula or knife.

    Don't overfill the baking pans. Fill them about ¾ full, with ¾ to 1-inch space between the top of the batter and the top of the pan.

    If you are using a metal baking pan, the baking time may be a little shorter as metal pans conduct heat more efficiently than glass or ceramic baking pans when baking loaves and muffins. Check at 28 minutes. The top should spring back and a toothpick or cake tester inserted in the middle should come out clean or with a few crumbs.

    🔁 Possible Variations

    As I outlined above, you can use either all-purpose flour or a gluten-free flour blend in this recipe. You can also use fresh or frozen cranberries.

    Switch the nuts, or leave them out. I've made this cranberry bread many times with pecans instead of walnuts.

    Make them mini! Bake in a 9 x 5 loaf pan or fill 4 mini loaf pans. Bake, glaze, then wrap, tie with a ribbon, add a tag and you'll have four hostess or neighbour gifts to share!

    🥶Storage and Freezing Instructions

    Store at room temperature for a day or two, then store in the fridge. This cranberry orange bread with orange glaze freezes well! Wrap loaves tightly in plastic wrap, then store in an airtight container. It will last for three months.

    🍽 Serving suggestions

    A slice or two of this simple cranberry orange bread makes a delicious addition to your morning coffee time on chilly winter mornings. It's a perfect addition to your holiday brunch, too.

    Download your free gift tags!

    🗒More recipes you might like

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      Almond Flour Strawberry Banana Bread with Lemon Glaze
    • Cherry baked oatmeal cup with cherry sauce.
      Cherry Baked Oatmeal with Chia
    • Banana Muffins with Streusel Topping on a plate.
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    • Gluten-free kitchen sink cookies on a wire cooling rack.
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    When you make this cranberry orange loaf, please leave a comment and a rating below. I love hearing how my recipes turned out for you, or what adaptations you made. Thanks in advance! Subscribe to my weekly newsletter and have new recipes delivered straight to your inbox.

    slices of glazed cranberry orange bread

    Cranberry Orange Bread - Gluten-Free

    This moist cranberry orange bread has tart cranberries and hints of sweet orange in every bite! Make it with either a gluten-free flour blend OR all-purpose flour. Bake it as one large loaf or 4 mini loaves. Use fresh or frozen cranberries! Lots of options!
    Print Pin Rate
    Course: Breads and Muffins
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 8 large slices
    Calories: 355kcal
    Author: Elaine
    Prevent your screen from going dark

    Equipment

    9 x 5 inch loaf pan or 4 mini loaf pans (5 x 3.5 inches)
    mixing bowls
    spatula
    whisk

    Ingredients

    • 2 cups gluten-free flour blend with xanthan gum OR all-purpose flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    • 1 tablespoon orange zest, finely grated
    • 1 ½ cups fresh or frozen cranberries
    • ½ cup walnuts, coarsely chopped
    • ¼ cup butter, softened
    • 1 cup white sugar
    • 1 large egg at room temperature
    • ¾ cup orange juice

    Orange Glaze

    • ½ cup confectioner's sugar
    • 1 tablespoon orange juice

    Instructions

    • Preheat oven to 350°F.
    • Line either one 9 inch by 5-inch loaf pan OR four mini loaf pans (5 inch by 3.5 inch) with parchment paper. See the post for the easiest way to do this.
    • Whisk the flour, baking powder, baking soda and salt, then stir in the orange zest, cranberries and walnuts.
    • In a separate bowl, cream the butter and sugar together, then add the egg and stir until smooth. Stir in the orange juice.
    • Add the flour mixture and stir until just moistened and no traces of flour remain. Avoid overmixing.
    • Transfer to the lined pan. If using mini loaf pans, divide the mixture evenly, smoothing the batter to the edges. Don't fill the pans more than ¾ full.
    • Bake a 9 x 5-inch loaf for 60 to 70 minutes, or mini loaves for 30 - 35 minutes. Loaf should spring back when pressed and a toothpick inserted should come out clean or with a few crumbs.
    • Cool completely before adding the glaze.

    Orange Glaze

    • Measure ½ cup confectioner's sugar. Add 1 tablespoon orange juice, a few drops at a time until you have achieved the consistency you like. A thinner glaze will dribble down the sides; a thicker glaze will remain on top of the loaf. Both will be delicious!
    • Drizzle with a spoon or simply spread with an offset spatula (or a knife) over the top of the loaf. Let the glaze set completely before wrapping.

    Notes

    Getting exactly the right amount of flour is crucial for recipes for loaves and muffins. Too much and they'll be dry, too little and they'll sink and be mucky. The best way is to use the "spoon and level" method. Spoon the flour into a measuring cup, then level it off with a spatula or knife.
    Don't overfill the baking pans. Fill them about ¾ full, with ¾ to 1-inch space between the top of the batter and the top of the pan.
    If you are using a metal baking pan, the baking time may be a little shorter as metal pans conduct heat more efficiently than glass or ceramic baking pans when baking loaves and muffins. Check at 28 minutes. The top should spring back and a toothpick or cake tester inserted in the middle should come out clean or with a few crumbs.
    Store this cranberry orange bread at room temperature for a day or two, then store in the fridge. This cranberry orange bread with walnuts freezes well! Wrap loaves tightly in plastic wrap, then store in an airtight container. It will last for three months.

    Nutrition

    Calories: 355kcal | Carbohydrates: 61g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 270mg | Potassium: 186mg | Fiber: 4g | Sugar: 36g | Vitamin A: 278IU | Vitamin C: 16mg | Calcium: 71mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    Reader Interactions

    Comments

    1. Anne

      December 10, 2022 at 3:27 pm

      5 stars
      I make this every Christmas! Love this reliable recipe. You'd never guess it was gluten free! I find it good with or without the glaze. For my mini loaf pans, it took 35 mins. Yum!

      Reply
      • Elaine

        December 11, 2022 at 12:33 pm

        Thanks so much for commenting, Anne! I appreciate your tips, too.

        Reply
    2. Kathy

      October 31, 2022 at 10:17 am

      How much salt. Salt is talked about throughout but no quantity stated.

      Reply
      • Elaine

        October 31, 2022 at 11:56 am

        Thanks Kathy! You'll need 1/2 teaspoon of salt for this recipe.

        Reply
    3. Laura Nessman

      December 03, 2021 at 7:41 am

      5 stars
      Orange and cranberry is such a winning combo! Can't wait to try this gluten free version

      Reply
      • Elaine

        December 03, 2021 at 8:29 pm

        Agreed--love this combination, too. I know you'll love this gluten-free version!

        Reply

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    Elaine from Flavour and Savour

    Welcome! I'm Elaine

    Gluten-free Made Easy!

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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