5-Min Easy Cranberry Orange Bread for a Moist & Flavor-Packed Treat

Let’s talk gluten free cranberry orange bread—yes, that magical loaf that tastes like a fall hug and somehow manages to satisfy your sweet tooth and your health goals. If you’ve been hunting for a recipe that’s easy, delicious, and won’t give you the gluten ache afterward, you’re in the right place. I’ve been baking this for friends and family, and trust me, it disappears fast.

Why Gluten Free Cranberry Orange Bread?

First up, why bother going gluten free? Maybe you’re celiac, gluten-sensitive, or just trying to cut down on gluten because, honestly, bread can be tricky for digestion. Thankfully, you don’t have to sacrifice flavor or texture. This cranberry orange bread hits the spot with tangy cranberries and zesty orange, wrapped in a moist, tender crumb—all without a speck of gluten.

Ever wondered how to bake gluten free bread that’s not dry or crumbly? This recipe nails it without needing a PhD in baking science or a truckload of specialty ingredients. Bonus: It’s perfect for sharing with friends who might be skeptical about gluten free baking. They’ll be asking for seconds before you can say “slice“!

What You Need to Make This Bread (Serves 4)

Here’s the lowdown on ingredients, so you’re not standing in the kitchen wondering what fairy dust you need:

• 1 ½ cups gluten free all-purpose flour (make sure it has xanthan gum)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar (or coconut sugar if you want to be fancy)
• 2 large eggs (room temp, please—no chilly eggs allowed!)
• 1/3 cup plain Greek yogurt (adds moisture without mess)
• 1⁄3 cup fresh orange juice (the star of the show)
• Zest of one large orange (because orange flavor is everything)
• ½ cup fresh or frozen cranberries (if frozen, no need to thaw)
• 2 tbsp melted coconut oil or unsalted butter

Step-by-Step: How to Make This Bread

Here’s the kick-butt part. Follow these steps, and you’ll have fresh, glorious bread in under an hour. No stress, no drama.

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper to save cleanup time. Don’t skip this—sticking bread is no fun.

2. Mix Dry Ingredients

In a bowl, whisk together the gluten free flour, baking powder, baking soda, and salt. This combo keeps the bread light and airy, no dense bricks here!

3. Combine Wet Ingredients

In another bowl, beat the eggs and sugar until slightly frothy (we want some air in there). Mix in the Greek yogurt, orange juice, orange zest, and melted coconut oil. The tangy yogurt plus orange juice combo is what keeps this bread moist and flavorful.

4. Bring It All Together

Slowly add the dry ingredients to the wet, stirring gently just until combined. Overmixing will upset the delicate crumb, and nobody wants chewy orange bread. Gently fold the cranberries in last—don’t crush them unless you like your bread tasting like cranberry jam (which could be cool, but that’s a different recipe).

5. Bake Away

Pour the batter into your prepared loaf pan and pop it in the oven. Bake for 45-50 minutes. Pro-tip: Check at 45 minutes with a toothpick. If it comes out clean or with a couple of moist crumbs, it’s done. Overbaking = sad, dry bread.

6. Cool and Enjoy

Cool the bread in the pan for 10 minutes (resist the urge to slice immediately). Then transfer it to a wire rack to cool completely. This step helps maintain that perfect texture.

What Makes This Recipe Awesome?

• Simple ingredients you probably already have. No weird gluten free flours or mystery powders needed.
• Bright orange flavor that pairs perfectly with tart cranberries.
• Moist but not dense, thanks to Greek yogurt and orange juice.
• Super versatile: Eat it for breakfast, snack, or even dessert.
• Great for sharing with gluten-eaters and non-gluten-eaters alike—no compromises here!

Baking Tips From My Experience

Here’s the honest scoop: gluten free baking isn’t foolproof on the first go. I’ve had batches that were a bit dry or crumbly (oops). Here’s how to avoid those rookie errors:

• Don’t skimp on the orange zest—it seriously changes the flavor game.
• Use fresh orange juice if you can. Bottled juice is fine but fresh zing is way better.
• Let the bread cool fully before slicing—impatience ruins good bread.
• If cranberries are fresh, toss them in a little flour before folding in to distribute evenly and prevent “sinking.”

Can You Freeze This Orange Bread?

Absolutely! Made extra? Wrap slices in plastic wrap, then foil, and freeze. Pop them in the toaster when you want a quick breakfast fix. Trust me, once it’s thawed and warmed, it tastes like fresh-baked magic.

Why Choose Gluten Free For this Bread?

Is gluten free just a fad? Maybe. But for those of us who have to avoid gluten, it’s serious business. This bread proves you can stick to your diet without losing any of the yummy vibes.

FAQs About Gluten Free Cranberry Orange Bread

Q: Can I use dried cranberries instead of fresh?
A: Totally! Just soak dried cranberries in warm water for 10 minutes to plump them up, then drain and fold them in.

Q: What if I don’t have Greek yogurt?
A: Sour cream or a dairy-free yogurt works too. The goal is moisture and a bit of tang.

Q: Can I make this vegan?
A: You’d have to swap eggs for flax eggs and use a vegan yogurt alternative. It’s doable but changes texture slightly. Worth experimenting if you’re up for it!

Q: Is this bread low in sugar?
A: It has sugar, but you can dial it down or swap for a natural sweetener like honey or maple syrup. Just adjust wet ingredients accordingly.

Q: What’s the shelf life?
A: Keep it airtight at room temp, and it should last 3-4 days, though in our house, it never lasts that long because someone always sneaks a slice 🙂

So there you have it—your go-to recipe for gluten free cranberry orange bread that’s easy, tasty, and just a tad addictive. Whether you’re baking for someone with gluten issues or just craving a fresh, zingy bread, this one’s a winner every time.

Ready to get that oven warmed up? Which do you prefer—cranberry chunks for bursts of tartness or a smooth orange glaze on top to fancy it up a bit? Let’s chat about your twist on this classic!