Gluten-Free Cranberry Orange Bread

5 from 1 vote

This easy cranberry orange bread recipe is gluten-free, thanks to coconut flour, and full of bright, citrusy flavor from real oranges.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 192kcal

Author Mihaela

Get Recipe Ingredients

Preheat the oven to 350°F/180°C and lightly grease a loaf pan with a bit of coconut oil. Line with a piece of parchment paper to avoid the loaf from sticking to the bottom of the pan.
In a large mixing bowl, combine the first 6 ingredients.
In a second bowl, whisk the eggs. Add in the honey or maple syrup, orange zest and juice, coconut oil and vanilla, and whisk until incorporated.
Pour the egg mixture over the dry ingredients and whisk to combine.
Fold in the cranberries.
Transfer the batter to your prepared loaf pan and bake for 45-50 min at 350°F/ 180°C, or until golden on top and a toothpick inserted into the center comes out clean. Allow it to cool on a rack before slicing.

Fresh or frozen cranberries will work for this bread, but if you use frozen, add 5 to 10 minutes to the baking time.
For an even bake, rotate the loaf pan halfway through baking.
In addition, it's best to use the middle rack in your oven for even cooking.
You'll be using the zest of the orange, so choose an organic fruit to make the best cranberry bread recipe.
It's best to let the bread cool fully out of the pan before you slice it.