Gluten Free Cranberry Orange Bread {Dairy Free}
Sliced thick, the sweet, tart flavor of this Gluten Free Cranberry Orange Bread makes it the perfect bread for sharing! The recipe is simple to make - no mixer required so it can be baking in your oven in no time!
Servings: 12 slices
Calories: 205kcal
Ingredients
- 280 grams gluten free flour about 2 cups
- 150 grams granulated sugar about ¾ cup
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¾ cup orange juice
- ¼ cup non dairy butter melted
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole cranberries fresh or frozen
Instructions
- In a large bowl, sift together the gluten free flour mix, sugar, salt, baking soda, baking powder, xanthan gum, cinnamon and allspice. Combine them well with a whisk. Set aside.
- In a medium bowl, mix together the orange juice, butter, eggs and vanilla.
- Add all the liquid ingredients to the dry ingredients and stir just until combined.
- Gently fold in the cranberries.
- Set the batter aside to rest for 30 minutes.
- Preheat the oven to 350 F. Spray an 8" x 4.5" baking pan with cooking spray.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes or until toothpick comes out clean when inserted in the middle of the loaf.
- Cool on a wire rack for 15 minutes before removing from pan to finish cooling.
- Slice with a sharp knife and serve.
Notes
- The gluten free flour mix used in the recipe is here.
- Other mixes may work but they have not been tested.
- Sift the dry ingredients before mixing together.
- Cranberries can be fresh or frozen, if frozen do not thaw before adding to the batter.
- Let batter rest for 30 minutes before baking.
- Baking time may be between 45 - 50 minutes.
