Gluten-Free Cranberry Orange Bread (Dairy-Free)

This gluten-free cranberry orange bread is a bright and festive treat for the holidays. The loaf bakes up tender and moist, with pops of tangy cranberries and fresh orange juice and zest. And it’s topped with a delicious orange glaze that adds just the right amount of sweetness. For another yummy gluten-free bread, be sure to try my Lemon Loaf.

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Ingredients

How to make cranberry bread

Preheat your oven to 350°F. Line an 8″x4″ loaf pan with parchment paper and set aside.

In a medium bowl, whisk together the gluten-free flour, baking powder, and sea salt. Set aside.

Rinse and pat the cranberries dry. Put the cranberries in a bowl and sprinkle with 1/2 tablespoon of gluten-free flour. Stir until all are coated. This helps to keep the cranberries from sinking to the bottom of the loaf. Set aside.

Pour ¼ cup of almond milk into a measuring cup. Next, zest the orange and measure out 1 teaspoon to reserve for the icing, then add the remaining zest to the milk. Then juice the orange, reserving 1 ½ tablespoons for the icing, stir the rest of the juice into the milk mixture. Set aside.

In a large mixing bowl, whisk together the sugar, avocado oil, and eggs until smooth.

Whisk half of the flour mixture into the egg mixture. Add the milk mixture and whisk again. Then whisk in the remaining flour mixture until combined. Gently fold in the cranberries until evenly mixed in.

Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the toothpick hits a cranberry, try in another area.

Remove the bread from the oven and place the pan on a wire rack. Cool for 10 minutes, and then carefully lift the bread from the pan and place it directly on the wire rack to finish cooling. You may need to run a spatula along the edges to release it from the pan. Let the bread cool completely before adding the icing.

To make the icing, whisk together the powdered sugar, reserved orange juice, and zest. Drizzle over the cooled bread and let it set before slicing.

Tips and variations

• Serve slices as is or warmed up with dairy-free butter or ghee spread on them.
• Serve with your holiday breakfast or on the dessert table.
• It can be a sweet gift to share with loved ones. Wrap in parchment paper and tie with twine.

Variations:

Add chopped pecans, walnuts, or white chocolate chips

How to store

Store completely cooled bread covered at room temperature for 2-3 days. Can be frozen for up to 3 months. So this would be perfect to make ahead for the holidays. If you plan to freeze it, I suggest waiting to put the icing on it until you are ready to serve it. To thaw, place it in the refrigerator overnight.