Gluten-Free Cranberry Bread
Bursting with vibrant, tart cranberries and the zesty aroma of fresh orange, this Gluten-Free Cranberry Bread is a delightful treat that’s perfect for the holiday season or any time of year. Made with gluten-free all-purpose flour and xanthan gum, it creates a moist and tender loaf that everyone, including those with gluten sensitivities, can savor. Infused with a hint of ground cinnamon and sweetened with orange juice, this bread balances tangy and sweet flavors in every bite. Easy to prepare in just 15 minutes of prep time and baked to golden perfection, it’s a fantastic option for breakfast, brunch, or a cozy afternoon snack. Serve warm or at room temperature, either plain or with a creamy spread, to elevate your gluten-free baking game.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter, melted
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Orange juice
- 1 whole Zest of orange
- 1.5 cups Fresh cranberries, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, xanthan gum, salt, and ground cinnamon. Set aside.
In a large bowl, combine the granulated sugar and melted butter. Whisk until smooth.
Add the eggs, one at a time, to the sugar mixture, beating well after each addition. Stir in the vanilla extract.
Add the orange juice and orange zest to the wet ingredients and mix until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the chopped fresh cranberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cranberry bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Enjoy your gluten-free cranberry bread!
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2717 mg | 118% | |
| Total Carbohydrate | 470.3 g | 171% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 226.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 717 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
