Perfectly tart, deliciously sweet, and oh-so-festive, this gluten free cranberry orange bread will be the highlight of the holidays!
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 tsp vanilla
- zest from one large orange (about 1 1/2 TBSP0
- juice from one large orange, about 1/4 cup
- 2 large eggs, plus one egg yolk, room temperature and lightly beaten
- 1/2 cup full fat Greek yogurt, room temperature
- 1/4 whole milk, room temperature
- 1 1/2 cups fresh cranberries, washed and dried
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1/2 cup Bob’s Red Mill Super Fine Almond Flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 1/2 cups confectioner’s sugar, sifted
- 3–4 TBSP whole milk
- 1/2 tsp vanilla
- Preheat oven to 350 degrees. Spray a 9 x 5″ loaf pan with non-stick baking spray and line with parchment paper so that ends hang off on short sides for easy removal of loaf. Set aside.
- In a medium bowl, whisk together flours, salt, baking powder, baking soda and sugar. Make a large well in the center and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whisk together cooled butter, milk, yogurt, orange zest, orange juice, vanilla and eggs until just combined.
- Pour the egg and milk mixture into the well of the flour mixture and use a rubber spatula to gently fold together until ingredients are barely combined.
- A few streaks of flour should remain.
- Gently fold in the fresh cranberries.
- Pour or spoon the batter into the prepared pan. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean or with few crumbs remaining.
- If the top of the cake is browning too quickly, cover loosely with aluminum foil.
- Remove the pan from the oven and cool the cake in the pan for 30 minutes before removing.
- Cool the cake completely on a wire rack before adding the glaze.
- Stir together sifted confectioner’s sugar, milk and vanilla until smooth.
- If too thick, add more milk one TBSP at a time.
- If too thin, add more confectioner’s sugar.
- Once cake is cool, drizzle glaze over the top.
- Top with sugared cranberries and rosemary sprigs if desired.
Bread may be frozen before glazing. Cool completely and wrap tightly in plastic wrap and seal in a ziploc bag. To serve, remove from wrapping and thaw at room temperature before glazing.