Gluten-Free Orange Cranberry Bread
My Gluten-Free Cranberry Orange Bread has quickly become a family favorite! Each slice is dense, flavorful, and drizzled with a simple orange glaze. Plus it's made with wholesome ingredients, and free from dairy and gluten!
Equipment
- 1 Small Bread Pan
- 1 Small Grater
Ingredients
Dry Ingredients
- 1+½ Cups Almond Flour
- ½ Cup Cassava Flour
- 1+½ Teaspoons Baking Powder
- 1 Teaspoon Cinnamon
- ½ Teaspoon Baking Soda
- ½ Teaspoon Nutmeg
- ¼ Teaspoon Salt
Wet Ingredients
- 2 Eggs
- ½ Cup Orange Puree I blended a full orange to get the orange puree, but you could also use orange juice!
- ½ Cup Coconut Sugar You can substitute with Lakanto Golden Monkfruit.
- 1 Tablespoon Orange Zest
- 1 Teaspoon Vanilla Extract
Cranberries
- 1 Cup Fresh Cranberries
Orange Glaze
- ⅓ Cup Powdered Sugar You can use regular organic powdered sugar or Lakanto powdered sugar for a sugar-free alternative.
- 2 Tablespoons Orange Puree You can also use orange juice! If it's too thin, just add a little extra sugar.
Instructions
Orange Puree
- To make the orange puree, just peel an orange, break it apart, and add to your blender! Blend on high until it's a creamy consistency.You can also juice the orange and use that instead of the puree. If you're using that orange for the orange zest, make sure to zest it BEFORE you peel it.
Dry Ingredients
- Start by adding almond flour, cassava flour, coconut sugar, baking soda, nutmeg, cinnamon, and salt into a large mixing bowl. Use a whisk to blend until fully combined.
Wet Ingredients
- Next add in the eggs, orange puree, and orange zest. Blend with your whisk, or hand mixer until combined.
- Finally, it's time to fold in the cranberries! Pour the cranberries on top, and gently fold them into the batter.
Baking the Bread
- Grease the bread pan with coconut oil or a non-stick cooking spray. (You can also line the pan with parchment paper.) I usually do both!
- Use a spatula to spread the batter into the loaf pan. If you want to add toppings like cranberries, orange zest, or chocolate chips, add them now!
- Bake the bread at 350 degrees for 35 minutes. (The top should be golden brown.)
- Once it's done, let it cool for about 15-20 minutes before trying to remove it. (Unless you used parchment paper, then you can usually slide it right out.) I like to take a sharp knife and scrape around the edges. It should pop right out - especially if you used parchment paper.
Orange Glaze
- You can enjoy as is or add the orange glaze on top! For the glaze, just mix together the powdered sugar and orange puree/juice. You can use a spoon or whisk to blend. Pour an even layer over top of the bread! Enjoy!
Notes
Nutrition facts do not reflect the Orange Glaze on top!
How to store leftover bread
I found that this bread is best stored in the refrigerator! You can also store it on the counter at room temperature, but it will stay fresh for longer in the refrigerator. You could also pre-slice the loaf and save half for later in the freezer! Make sure you're using a freezer safe container. I love the Ello glass containers!Nutrition
Serving: 1ServingCalories: 225kcalCarbohydrates: 27gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 41mgSodium: 237mgPotassium: 62mgFiber: 3gSugar: 15gVitamin A: 102IUVitamin C: 11mgCalcium: 112mgIron: 2mg
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