Gluten Free Dairy Free Cranberry Orange Bread
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Learn more →Ingredients
10 servings
For the bread
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 1 tbsp orange zest (from about 1 large orange)
- 2 large eggs
- ½ cup fresh orange juice (from about 1 large orange)
- ¼ cup dairy free milk
- ⅓ cup coconut oil, melted and cooled
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cranberries, roughly chopped
- 1 tbsp all-purpose flour (for tossing cranberries)Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
- 1 tbsp granulated sugar (for topping)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a large mixing bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, baking soda, and salt until evenly combined. Add the granulated sugar and orange zest, then rub the zest into the sugar with your fingertips for about 30 seconds until fragrant and the sugar looks slightly orange-tinted.
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