Tender and moist, this gluten-free cranberry orange bread is studded with fresh tart cranberries and bright orange zest for a festive, flavorful loaf. Perfect for the holiday season and completely dairy-free.
It’s Holiday Season!
The holidays bring time with family and friends and reasons to celebrate. This little loaf is my way of sharing warm, seasonal flavors—bright citrus and tart cranberries come together for a cake-like quick bread that feels celebratory and comforting.
Festive Cranberry Bread to Celebrate the Holidays
Rich with color and scent, this gluten-free, dairy-free cranberry orange bread is an ideal treat for holiday breakfasts, brunches, or a cozy afternoon with tea. The orange glaze finishes it with just the right balance of sweetness and brightness.
Why This Recipe Works:
- Simple ingredients: All items are easy to find—no specialty pantry required.
- Easy to make: The batter comes together quickly: mix wet and dry ingredients, fold in cranberries, bake, and top with a fast orange glaze.
- Great texture: A tender, soft crumb that still slices well—light and fluffy for a gluten-free quick bread.
- Allergy-friendly: This loaf is both gluten-free and dairy-free, so it’s accessible to many dietary needs.
Ingredients You’ll Need:
Below is an overview of what you’ll need for the loaf and the glaze. For exact measurements, see the printable recipe card.
For the Cranberry Orange Loaf:
For the Orange Glaze:
Recipe Notes + Substitutions:
- Gluten-free flour: Use a light all-purpose gluten-free blend (rice flour, tapioca/corn/potato starch) for a tender crumb. Avoid heavy legume-based blends for this loaf.
- Xanthan gum: If your blend doesn’t include it, add xanthan gum to help bind the batter.
- Baking powder: This is the sole leavening agent—use a gluten-free certified baking powder if needed.
- Sugars: Granulated sugar works well; you can swap for cane, light brown, dark brown, or coconut sugar (note darker sugars will color the loaf). For a lower-glycemic option, use a 1:1 granulated monkfruit sweetener.
- Orange zest: Grate just before using for the best aroma.
- Eggs: Eggs help bind the loaf. If you need an egg-free version, try aquafaba or a commercial egg replacer (results may vary).
- Yogurt: Use plain unsweetened dairy-free Greek yogurt or coconut yogurt to keep it dairy-free; regular Greek yogurt or sour cream can be used if dairy is fine.
- Butter: Use melted unsalted dairy-free butter or refined coconut oil for a neutral flavor.
- Cranberries: Fresh or frozen cranberries both work well.
- Powdered sugar: For the glaze, powdered sugar dissolves smoothly; powdered monkfruit sweetener is an alternative for lower glycemic impact.
- Orange juice: Fresh juice gives the best flavor, but bottled juice will work in a pinch.
How to Make Gluten-Free Cranberry Orange Bread (Step by Step):
1. Preheat and Line
Preheat oven to 350°F (175°C). Grease and line a 9″ x 5″ loaf pan with parchment and position the rack in the middle.
2. Rub Sugar with Orange Zest
Combine the sugar and orange zest in a large bowl. Rub them together with your fingers until the sugar is fragrant and slightly moist.
3. Add Eggs
Whisk in the eggs until the mixture becomes pale and frothy.
4. Add Yogurt and Vanilla Extract
Stir in the yogurt and vanilla until smooth.
5. Add Dry Ingredients
Sift in the gluten-free flour blend, xanthan gum if needed, and baking powder. Whisk until combined.
6. Add Butter
Fold the melted dairy-free butter into the batter with a spatula until glossy and well combined.
7. Fold in Cranberries
Gently fold in 3/4 cup of cranberries so they are evenly distributed throughout the batter.
8. Transfer Batter to Pan
Pour the batter into the prepared loaf pan and smooth the top.
9. Top with Remaining Cranberries
Scatter the remaining 1/4 cup of cranberries over the top for a festive finish.
10. Bake Until Golden
Bake 40–50 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.
11. Cool Before Removing
Let the loaf cool in the pan for 10 minutes, then remove it and cool completely on a wire rack.
12. Prepare Orange Glaze
While the bread cools, whisk melted dairy-free butter, powdered sugar, and fresh orange juice until smooth.
13. Drizzle Glaze Over Loaf
Spread or drizzle the glaze over the cooled loaf. Let it set for a few minutes before slicing and serving.
Tips & Tricks
- Fresh or frozen: Frozen cranberries are a fine substitute if fresh aren’t available; no need to thaw first.
- Lemon swap: If you prefer, lemon zest and juice can replace the orange for a brighter, tarter profile.
- Mini loaves: Use mini loaf pans to make several smaller loaves; adjust baking time accordingly.
- Parchment: Lining the pan with parchment ensures easy removal and a clean slice.
Recipe FAQs
Store the cooled loaf in an airtight container or wrapped in plastic in the refrigerator for up to 5 days.
Can you freeze this cranberry loaf?
Yes. Wrap tightly in plastic and freeze for up to 2 months. Thaw overnight in the refrigerator before slicing.
Other Cranberry Recipes to Enjoy:
- 20-Minute Cranberry Sauce (Gluten-Free, Vegan)
- Cranberry Bread Pudding (Gluten-Free, Dairy-Free)
- Cranberry Pie (Gluten-Free, Dairy-Free)
Other Gluten-Free Quick Breads to Bake:
- Easy Apple Bread (Gluten-Free, Dairy-Free)
- Lemon Poppy Seed Bread (Gluten-Free, Dairy-Free)
- Lemon Blueberry Bread (Gluten-Free, Dairy-Free)
- Corn Flour Bread (Gluten-Free, Dairy-Free)
Holiday Desserts to Enjoy:
Creamy Strawberry Chia Pudding (Gluten-Free, Vegan)-
Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
-
Coconut Milk Chia Pudding (Gluten-Free, Vegan)
-
Almond Flour Oatmeal Cookies (Gluten-Free, Dairy-Free)
P.S. If you try this recipe, please leave a rating or review. I appreciate feedback and am grateful when readers share their results. Sign up for recipe updates to get new ideas in your inbox each week!
Gluten-Free Cranberry Orange Bread (Dairy-Free)
- Author: Felicia Lim
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
Tender and moist, this gluten-free cranberry orange bread is packed with tart cranberries and scented with fresh orange zest. A simple orange glaze brightens each slice—ideal for holiday gatherings, brunch, or a thoughtful homemade gift.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 2 teaspoons baking powder
- 1 cup sugar
- 1 tablespoon orange zest
- 2 large eggs
- 1/2 cup plain dairy-free Greek yogurt
- 1/4 teaspoon pure vanilla extract
- 1/2 cup unsalted dairy-free butter, melted
- 1 cup fresh or frozen cranberries, divided
For the Orange Glaze:
- 2 tablespoons unsalted dairy-free butter, melted
- 1/2 cup powdered sugar
- 2 tablespoons fresh orange juice
Instructions
- Preheat and line: Preheat oven to 350°F (175°C). Grease and line a 9″ x 5″ loaf pan with parchment.
- Rub sugar with zest: Combine sugar and orange zest; rub together until fragrant.
- Add eggs: Whisk in eggs until pale and frothy.
- Add yogurt and vanilla: Stir in yogurt and vanilla until smooth.
- Add dry ingredients: Sift in flour, xanthan gum (if using), and baking powder; whisk until combined.
- Add butter: Fold in melted dairy-free butter until batter is glossy.
- Fold in cranberries: Gently fold in 3/4 cup cranberries.
- Transfer to pan: Pour batter into prepared pan.
- Top with remaining cranberries: Scatter the remaining 1/4 cup on top.
- Bake: Bake 40–50 minutes, until a toothpick comes out clean and the top is golden.
- Cool: Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
- Make glaze: Whisk melted butter, powdered sugar, and orange juice until smooth.
- Glaze and serve: Drizzle over the cooled loaf, let set briefly, then slice and enjoy.
Notes
Storing: Keep the cooled loaf in an airtight container in the refrigerator for up to 5 days. To freeze, wrap well and store up to 2 months; thaw overnight in the fridge before slicing.
- Prep Time: 15 mins
- Cooling Time: 20 mins
- Cook Time: 50 mins
- Category: Bread
- Method: Baking
- Cuisine: American