Gluten Free Dairy Free Cranberry Orange Bread

Total time1 hr 30 min

Prep time15 min

Cook time1 hr

Gluten Free Dairy Free Cranberry Orange Bread

Bright orange zest gets rubbed right into the sugar until the whole kitchen smells like citrus, then folded into a batter brightened with fresh orange juice and coconut oil for a moist, tender crumb. Juicy cranberries, tossed so they stay suspended rather than sinking, add pops of tart contrast in every slice, and a light sugar topping bakes into a delicate, crackly crust. The loaf bakes up deep golden and springy, with a crumb that firms into perfect slices once it's cooled on the rack. It's an easy one-pan bake with no fussy mixer required — just two bowls, a fold, and a long bake that fills the house with citrus and spice. This loaf is a great fit for a gluten free table, and it slices beautifully for breakfast, an afternoon snack, or a holiday bread basket alongside your other favorites.

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Ingredients

10 servings

For the bread

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose 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 tip
Choose 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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