Christmas is almost here, and I want the holiday to feel truly special for my kids—just as any parent would. I have many warm memories of gathering with family, sharing stories and laughter, and enjoying foods we only make at this time of year. This season I’m testing family recipes and adapting them to be gluten free and dairy free so everyone can enjoy them without worry. The first success is this Gluten Free Cranberry Orange Bread. It’s bright, tender, and slightly tart from the cranberries with a lovely citrus aroma from fresh orange zest and juice. It makes a perfect snack, breakfast, or dessert. Be warned: it’s so delicious you may find yourself reaching for a second slice.
This recipe yields two loaves of cranberry orange bread and is both gluten free and dairy free. It’s great for holiday brunches, gifting to neighbors, or serving with coffee while opening presents.
Gluten Free Cranberry Orange Bread
Breakfast, Dessert
American
5 minutes
1 hour
1 hour 5 minutes
16
219 kcal
Jereann Zann – Celiac Mama
Ingredients
- 4 cups all-purpose gluten free flour
- 2 cups coconut palm sugar or brown sugar
- 3 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- 4 tbsp coconut oil
- 2 cups cranberries(no need to slice; they will burst during baking)
- 1 tbsp orange zest
- 1.5 cup orange juice
Instructions
-
Preheat the oven to 350°F (175°C).
-
If your loaf pans are not nonstick, lightly grease two loaf pans with coconut oil to prevent sticking.
-
In a mixing bowl, combine the eggs, sugar, coconut oil, orange zest, and orange juice. Beat until combined and slightly frothy.
-
In a separate bowl, whisk together the gluten free flour, baking powder, and baking soda.
-
Gradually add the dry mixture into the wet ingredients, mixing until just combined and smooth.
-
Fold in the cranberries gently with a spatula so they are evenly distributed throughout the batter.
-
Divide the batter between the two prepared loaf pans and smooth the tops with a spatula.
-
Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
-
Remove the loaves from the oven and allow them to cool in the pans for 15 minutes.
-
Carefully loosen the edges with a knife if needed, then invert the pans onto a cooling rack. Turn the loaves back upright and let them finish cooling completely before slicing.
-
Slice and serve. Store leftover bread wrapped at room temperature for 2–3 days or refrigerated for up to a week.
-
Enjoy warm or at room temperature—this bread pairs beautifully with a smear of dairy-free butter, a drizzle of honey, or plain alongside coffee or tea.
Tips and Variations
To enhance texture, you can fold in a handful of chopped nuts (walnuts or pecans) if there are no nut restrictions. For a sweeter glaze, whisk together powdered sugar and a little orange juice and drizzle over cooled loaves. If you prefer less tartness, substitute half the cranberries with diced apples or pears. Use fresh orange zest for the best citrus flavor; bottled zest won’t be as vibrant. If you want a dairy-free muffin option, this batter adapts well to a standard muffin tin—reduce baking time to about 20–25 minutes.
Storage and Serving
Store wrapped at room temperature for up to 3 days, or refrigerate up to a week. Freeze individual slices wrapped in plastic and placed in a freezer bag for up to three months. Thaw in the refrigerator or at room temperature, and warm briefly in the oven or toaster for a freshly baked taste. Serve with dairy-free butter, a light spread of jam, or alongside a winter brunch spread.
Pin for later:
