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Cranberry Orange Bread (Gluten-free)

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Adjust Servings:
150 g of Cranberry
1/2 cup of Walnut
Dry ingredients:
300 g of All-purpose gluten-free flour
150 g of Coconut flower sugar
1,5 tsp. of Baking powder
0,5 tsp. of Baking soda
1 tsp. of Ground cinnamon
0,5 tsp. of Salt
Wet ingredients:
1 Egg(s)
2 Orange
30 ml of Orange liquor
65 ml of Vegetable oil

Cranberry Orange Bread (Gluten-free)

  • 1 h 15 min
  • Serves 6
  • Easy


  • Additions:

  • Dry ingredients:

  • Wet ingredients:



About the bread.

When I was at university, I’d borrow a couple of books from the library to unwind between exams. Cheesy romance novels were perfect for that. I still sometimes read that kind of books, now in German, because I’m learning the language. I also get them from Amazon now 🙂 

I recently started a new cheesy romance novel but I couldn’t finish it – the relationships between the characters were way too surreal. The main female character baked a lot though. She once made a cranberry orange bread for her boyfriend. I gave up on that book but I found a delicious gluten-free recipe for that bread. I highly recommend! 

How to make all-purpose gluten-free flour, you can find out here.

Note! If you use store-bought gluten-free flour and it doesn’t contain xanthan gum, add 1 tsp.

A few words about cranberry.

When I hear the word “cranberries”, the first thing that comes to my mind is the rock band, and the second is berries 🙂 

When I think about cranberries, I imagine soft, sour, small, red berries, that my granny would add to sauerkraut. I also remember that small berries coated with confectioner’s sugar were sold as a special sweet treat. 

The cranberries I was introduced to in Vienna, were different: hard, large, red berries with pale sides. I couldn’t even think it was cranberries. Now I know it’s just another kind of cranberry, which is, by the way, more wide-spread, because the United States, Canada, and Chili, which account for 97% of world production of cranberries, produce this kind of the berry. 

These are large cranberries, and they have tiny pockets of air, which make them pretty easy to harvest. The thing is that cranberry bogs are flooded with water and those air pockets allow berries to float to the water’s surface and be easily harvested.  

Americans love to add cranberry to various Thanksgiving and Christmas dishes. One of the traditional holiday pastries is cranberry orange bread. 

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Preheat the oven to 175 degrees. Line a 22-cm cake pan with parchment paper.


Zest an orange first, then squeeze it to get the juice. W need about 170 ml of juice.


Since large cranberries have some air pockets, they will eventually get to the top of the bread. But if you want the berries to be scattered evenly throughout, coarsely chop them with a knife. Chop the nuts as well.


For the batter, combine the dry ingredients. Add the orange zest and combine until smooth. In another bowl, whisk an egg using a fork, add vegetable oil, orange juice, and orange liquor. Combine. Pour the wet ingredients into the dry ones and combine until you get a smooth and runny batter.


OR you can also add all the ingredients to a food processor to combine them until smooth.


Add the chopped cranberries and nuts. Combine.


Pour the batter into the pan. Bake for about 60 min.


Once done, take the bread out and let cool down for 15 min. Release. Transfer to a cooling rack and let cool completely.
Serve once cooled completely.

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