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Best Gluten-Free Cranberry Orange Bread Recipe (Easy & Moist)

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This gluten-free cranberry orange bread is incredibly moist, bursting with bright citrus and tart cranberries. It’s a foolproof recipe that proves gluten-free baking can be just as delicious as the traditional version.

Ingredients

Scale
  • 2 cups gluten-free all-purpose flour blend (e.g., Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure)
  • 1 teaspoon xanthan gum (only if flour blend doesn’t include it)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • Zest of 1 large orange (about 2 tablespoons)
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup plain Greek yogurt
  • ¼ cup fresh orange juice
  • 1 cup fresh cranberries (frozen work too, no need to thaw)
  • ½ cup dried cranberries
  • 1 tablespoon orange juice (for soaking dried cranberries)
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons fresh orange juice (for glaze)
  • 1 teaspoon orange zest (for glaze garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease parchment with butter or cooking spray.
  2. In a small bowl, combine dried cranberries with ¼ cup warm orange juice. Let sit for 15 minutes to rehydrate.
  3. In a medium bowl, whisk together gluten-free flour blend, xanthan gum (if using), baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add orange zest and beat for another minute.
  5. Beat in eggs one at a time, mixing well after each. Add vanilla extract and Greek yogurt, mixing until just combined.
  6. Gradually add dry ingredients to wet mixture in three additions, alternating with fresh orange juice. Start and end with dry ingredients. Mix on low speed or fold gently until just combined.
  7. Drain soaked dried cranberries (reserve liquid for glaze if making). Gently fold both fresh cranberries and soaked dried cranberries into batter using a rubber spatula.
  8. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles. Bake for 55-65 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40-minute mark.
  9. Let bread cool in pan for 15 minutes, then lift out using parchment overhang and transfer to wire rack. Cool completely before slicing.
  10. For glaze: Whisk together powdered sugar and 2-3 tablespoons fresh orange juice until smooth. Drizzle over cooled bread and sprinkle with orange zest.

Notes

Don’t overmix the batter; mix until just combined. Room temperature ingredients are important for best texture. Let bread cool completely before slicing to prevent crumbling. Bread tastes even better the next day. Store in airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: gluten-free cranberry orange bread, easy gluten-free bread, moist cranberry orange bread, gluten-free quick bread, holiday bread

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