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At this time of year when we’re transitioning from fall recipes to winter confections, I love turning to gluten free cranberry orange quick bread to bridge the gap.
I’m never one to let go of pumpkin — the flavor, the color, the nutrition — there are really so many things to love about pumpkin. But the tart pop from gorgeous cranberries is something I look forward to in my recipes for months leading up to winter. Cranberries make it easier for me to let go of pumpkin.
This recipe post is a little different for a couple reasons: first, I’m giving you two recipe choices; second, I’ve invited a guest blogger to share her recipe here because it kicks cranberry bootie.
Seriously, I’ve tried her gluten free cranberry orange bread recipe (multiple times) and it’s the best. The bomb. The bomb-diggity, as my kids have been known to say. Or maybe that was me; it’s hard to keep up with the cool phrases.
If you’re looking for a low-fat, oil-free pumpkin version of cranberry bread, I highly recommend you check out this recipe I created for e-how. You can find it by clicking on the video photo link below.
If you’re looking for the best, bomb-diggity gluten free cranberry orange quick bread, allow me to introduce you to Karen, the blogger behind Healthy Gluten Free Family.
I saw this picture of her bread on Instagram and I literally (yes, I mean literally) dropped everything and went into my kitchen to make it myself. In fact, we were out of orange juice, so I literally (yes, I mean literally) juiced fresh oranges just so I could make this recipe immediately. And it didn’t disappoint.
Here’s Karen’s take on her soon-to-be-famous Gluten Free Cranberry Orange Quick Bread:
What’s your favorite holiday food? Of all the holiday food traditions my family has (and coming from a big Italian family there are many!), this Cranberry-Orange Quick Bread is my absolute favorite! It makes its first appearance at our holiday table on Thanksgiving, then has a starring role as a Christmas morning treat.
I’ve loved this bread since I was a child because it’s moist, not too sweet or tart, and has a slight orange flavor. As a cook, I love that it’s made with recognizable ingredients and pantry staples, it’s low fat and it’s packed with goodness like chopped walnuts, orange zest and lots of fresh cranberries. As a bonus, the bread smells amazing when it’s baking and gives the house a festive feel!
Now for a shameless (and unsolicited!) plug about gfJules Gluten Free Flour: My son was diagnosed with celiac disease over six years ago and we’ve been loyal users of gfJules Flour ever since.
gfJules Gluten Free All Purpose Flour is a blend that allows us to substitute one for one directly into any family recipe without any further thought. Given the importance of food traditions in my family, it is truly a lifesaver!
This Cranberry Bread recipe works so well with gfJules Flour the rest of the family says they do not notice any difference!
Are you ready to try this next-level gluten free cranberry orange quick bread? Aside from chopping the cranberries (and nuts if you’re using them), the recipe practically makes itself. Ok, well not actually, but that’s why it’s called a “quick bread.”
There’s no yeast, so no rise time, you mix it up almost like cookie dough or cake batter, scoop it into the pan, smooth the top and let the oven do the rest.
This batter is thick, so don’t be put off about that. The cranberries add more moisture as they bake and make the perfect texture for this delicious quick bread.
It’s done when the top resists a light touch, it’s browning nicely, and a toothpick inserted into the center comes out clean or with a few wet crumbs. Be sure to test in a few spots so you’re not hitting a cranberry!
If you’re like my family, there’s no waiting around for this yummy bread to cool — you’re just gonna want to dive in.
- 2 cups flour (we use gfJules Flour)
- 1 cup sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/4 cup butter or vegan butter (we used Earth Balance®)
- 3/4 cup orange juice
- 1 egg, well beaten
- 2 cups fresh cranberries, coarsely chopped (may use frozen berries)
- 1/2 cup finely chopped walnuts (optional)
- 1 Tbs. orange zest
Preheat oven to 350° F.
Whisk all dry ingredients together in a large bowl. Cut in butter until mixture resembles a coarse cornmeal (Jules note: or use paddle attachment on a stand mixer and mix just until butter forms small pebbles throughout).
In a separate bowl, combine orange juice, orange rind and egg (Jules note: fresh squeezed OJ is amazing, but not required).
Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in the nuts & cranberries.
Spoon into a lightly oiled or oiled and GF floured 9″ or 10″ loaf pan. Spread corners and sides slightly higher.
Bake for 1 hour. A knife should come out of the center cleanly. (Jules note: in my oven this loaf baked for 67 minutes; begin checking with a toothpick at 1 hour and remove when toothpick comes out with only crumbs attached and no wet batter.)
Remove to cool on a wire rack before slicing.
You’re definitely going to want to double this recipe if you plan on sharing!
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