Gluten Free Cranberry Orange Bread

The beautiful red and orange colors of this healthy gluten free cranberry orange bread are nearly as inviting as the aromas that will fill your kitchen as they bake.

I suggest making these as mini cranberry orange loaves or even muffins — they’re easier to share! Also, because this recipe isn’t full of oils or fats as are most quick breads, the bread is moist and flavorful, but doesn’t hold its shape quite as well in larger loaf pans.

It still tastes super yummy, but expect some sinking in the middle of larger loaves; smaller sizes tend to stay prettier.

The tart cranberries in this bread are also balanced by orange, rather than extra added sugars. Voilà! A healthy and flavorful quick bread perfect for winter mornings and dinner tables alike.

Here’s another fun twist with this autumnal recipe: use pumpkin puree in place of the yogurt ingredient and it becomes PUMPKIN Cranberry Orange Bread!

Watch me make it on this quick eHow video:

Enjoy this low fat (pumpkin) gluten free cranberry orange bread, whether you decide to share or not!

Continue to Content

Gluten Free Cranberry Orange Bread

Yield: 4 mini loaves

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

The beautiful red and orange colors of this healthy gluten free cranberry orange bread are nearly as inviting as the aromas that will fill your kitchen as they bake.

Print

Ingredients

• 1 egg (or substitute)
• 1/4 cup vanilla yogurt (dairy or non-dairy) OR pumpkin puree
• 1/2 cup orange juice (with pulp is best)
• 1/2 cup plain or vanilla flavored milk (dairy or non-dairy)
• 1 tsp. orange extract (optional)
• 1/2 cup granulated cane sugar
• 1 2/3 cup (225 grams) gfJules Gluten Free All Purpose Flour
• 1 Tbs. baking powder
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• ¼ tsp. sea salt
• 2/3 - 1 cup finely chopped frozen cranberries (measure after chopping)
• 1/2 cup finely chopped walnuts or pecans (optional)
• zest from one orange
• cinnamon-sugar for topping

Instructions

Preheat oven to 350° F or 325° F convection.

In a large mixing bowl, stir together the egg, yogurt, orange juice and milk.  In a separate bowl, whisk together dry ingredients. Slowly stir dry ingredients into the mixing bowl, beating until all the lumps are removed from the batter.  Fold in the cranberries and nuts.

Pour the batter into an oiled standard size loaf pan, 4 mini loaf pans or muffin tins and sprinkle the tops with cinnamon-sugar before baking.

Bake for 40 minutes for larger loaf,* 25 minutes for muffins and approximately 30 minutes for mini loaves. The bread is done when the tops are lightly browned and a cake tester or toothpick inserted into the center comes out clean.

Cool in pans before removing and slicing.

Notes

*Mini loaf pans or muffin pans are preferred for this recipe. Since there are no fats to give more structure to the bread, the breads may sink in the middle for larger loaves.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 168Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 16mgSodium 289mgCarbohydrates 31gFiber 3gSugar 25gProtein 2g

Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

<