Gluten-free baking has become increasingly popular, and for good reason. Whether you have celiac disease, a gluten intolerance, or simply want to explore healthier baking options, gluten-free recipes can be both delicious and nutritious. Today, we’re diving into a delightful gluten-free cranberry orange bread recipe that’s perfect for breakfast, a snack, or even dessert. This bread is moist, flavorful, and packed with the tangy sweetness of cranberries and the bright citrus notes of orange. Let’s get started!
Gluten-free baking doesn’t have to be bland or dry. This cranberry orange bread is a testament to how flavorful and satisfying gluten-free recipes can be. The combination of tart cranberries and zesty orange creates a perfect balance of flavors, while the gluten-free flour blend ensures a soft, tender crumb. Plus, this recipe is easy to make and requires no special equipment. Whether you’re new to gluten-free baking or a seasoned pro, this recipe is sure to become a favorite.
Before we dive into the recipe, let’s take a look at the ingredients you’ll need. Most of these are pantry staples, and the rest can be easily found at your local grocery store.
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 2 cups |
| Baking powder | 1 1/2 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Unsalted butter (softened) | 1/2 cup |
| Granulated sugar | 3/4 cup |
| Eggs | 2 large |
| Orange zest | 1 tbsp |
| Fresh orange juice | 1/2 cup |
| Plain Greek yogurt | 1/2 cup |
| Fresh or frozen cranberries | 1 cup |
Now that you have all your ingredients ready, let’s walk through the steps to make this delicious gluten-free cranberry orange bread.
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the orange zest, orange juice, and Greek yogurt. The mixture should be smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a dense loaf.
Gently fold in the cranberries using a spatula. If you’re using frozen cranberries, there’s no need to thaw them beforehand.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!
Yes, you can use a different gluten-free flour blend, but make sure it’s a 1:1 substitute for all-purpose flour. Almond flour or coconut flour won’t work as a direct substitute in this recipe.
Yes, you can use dried cranberries, but keep in mind that they are sweeter and less tart than fresh cranberries. You may want to reduce the sugar slightly if using dried cranberries.
Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Yes, you can make this recipe vegan by substituting the butter with coconut oil, the eggs with flax eggs, and the Greek yogurt with a plant-based yogurt.
This gluten-free cranberry orange bread is a delightful treat that’s perfect for any occasion. It’s easy to make, packed with flavor, and sure to impress even the most discerning palates. Whether you’re gluten-free by necessity or by choice, this recipe is a must-try. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of this delicious bread. Happy baking!
``` Back to Home