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Gluten Free Cranberry Orange Bread

  • Author: Browned Butter Blondie
  • Prep Time: 30 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 30 mins
  • Yield: 1 1x


Perfectly tart, deliciously sweet, and oh-so-festive, this gluten free cranberry orange bread will be the highlight of the holidays!



For Cake

  • 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

For Glaze

  • 1 1/2 cups confectioner’s sugar, sifted
  • 34 TBSP whole milk
  • 1/2 tsp vanilla


For Cake

  1. 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.
  2. In a medium bowl, whisk together flours, salt, baking powder, baking soda and sugar. Make a large well in the center and set aside.
  3. 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.
  4. 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.
  5. A few streaks of flour should remain.
  6. Gently fold in the fresh cranberries.
  7. 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.
  8. If the top of the cake is browning too quickly, cover loosely with aluminum foil.
  9. Remove the pan from the oven and cool the cake in the pan for 30 minutes before removing.
  10. Cool the cake completely on a wire rack before adding the glaze.

For Glaze

  1. Stir together sifted confectioner’s sugar, milk and vanilla until smooth.
  2. If too thick, add more milk one TBSP at a time.
  3. If too thin, add more confectioner’s sugar.
  4. Once cake is cool, drizzle glaze over the top.
  5. 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.