Cranberry Orange Bread - Gluten-Free

Cranberry Orange Bread - Gluten-Free

This moist cranberry orange bread has tart cranberries and hints of sweet orange in every bite! Make it with either a gluten-free flour blend OR all-purpose flour. Bake it as one large loaf or 4 mini loaves. Use fresh or frozen cranberries! Lots of options!

Course Breads and Muffins

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings large slices

Calories 355kcal

Author Elaine

Equipment

9 x 5 inch loaf pan or 4 mini loaf pans (5 x 3.5 inches)
mixing bowls
spatula
whisk

Ingredients

2 cups gluten-free flour blend with xanthan gum like Cup4Cup, OR all-purpose flour
1 ½ teaspoons baking powder, gluten-free if necessary
½ teaspoon baking soda
½ teaspoon sea salt
1 tablespoon orange zest, finely grated
1 ½ cups fresh or frozen cranberries
½ cup walnuts, coarsely chopped
¼ cup butter, softened
1 cup white sugar
1 large egg at room temperature
¾ cup orange juice

Orange Glaze

½ cup confectioner's sugar
1 tablespoon orange juice

Instructions

Preheat oven to 350°F.
Line either one 9 inch by 5-inch loaf pan OR four mini loaf pans (5 inch by 3.5 inch) with parchment paper. See the post for the easiest way to do this.
Whisk the flour, baking powder, baking soda and salt, then stir in the orange zest, cranberries and walnuts.
In a separate bowl, cream the butter and sugar together, then add the egg and stir until smooth. Stir in the orange juice.
Add the flour mixture and stir until just moistened and no traces of flour remain. Avoid overmixing.
Transfer to the lined pan. If using mini loaf pans, divide the mixture evenly, smoothing the batter to the edges. Don't fill the pans more than ¾ full.
Bake a 9 x 5-inch loaf for 60 to 70 minutes, or mini loaves for 30 - 35 minutes. Loaf should spring back when pressed and a toothpick inserted should come out clean or with a few crumbs.
Cool completely before adding the glaze.

Orange Glaze

Measure ½ cup confectioner's sugar. Add 1 tablespoon orange juice, a few drops at a time until you have achieved the consistency you like. A thinner glaze will dribble down the sides; a thicker glaze will remain on top of the loaf. Both will be delicious!
Drizzle with a spoon or simply spread with an offset spatula (or a knife) over the top of the loaf. Let the glaze set completely before wrapping.

Notes

Getting exactly the right amount of flour is crucial for recipes for loaves and muffins. Too much and they'll be dry, too little and they'll sink and be mucky. The best way is to use the "spoon and level" method. Spoon the flour into a measuring cup, then level it off with a spatula or knife.

Don't overfill the baking pans. Fill them about ¾ full, with ¾ to 1-inch space between the top of the batter and the top of the pan.

If you are using a metal baking pan, the baking time may be a little shorter as metal pans conduct heat more efficiently than glass or ceramic baking pans when baking loaves and muffins. Check at 28 minutes. The top should spring back and a toothpick or cake tester inserted in the middle should come out clean or with a few crumbs.

Store this cranberry orange bread at room temperature for a day or two, then store in the fridge. This cranberry orange bread with walnuts freezes well! Wrap loaves tightly in plastic wrap, then store in an airtight container. It will last for three months.

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