Bright orange zest and juice give this loaf a bold citrus punch, while pops of tart cranberry and a scattering of toasted walnuts add color and crunch in every slice. The batter comes together in two bowls with no fuss, folded just until smooth so the crumb stays tender rather than dense. A touch of vanilla rounds out the flavor, and the top bakes up deep golden and springs back with a light press, signaling a moist interior underneath. It slices cleanly once fully cooled, making it a great make-ahead option for breakfast or an afternoon snack. This one is a solid pick for a gluten free kitchen, no compromise on flavor or texture. Serve it plain or with a smear of your favorite spread for a cozy, citrus-forward treat.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, to make the loaf easy to lift out.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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