Cranberry-Orange Quick Bread
Prep time
Cook time
Total time
This Cranberry-Orange Quick Bread is a family favorite! It's moist, not too sweet or tart, has a slight orange flavor and is just SO YUMMY! It's a long time family recipe that adapts beautifully to gluten-free flour. Makes 1 10" loaf pan or 4 mini loaf pans.
Recipe type: Breakfast, Dessert, Snacks, Holidays, Thanksgiving
Cuisine: Gluten-Free, Vegetarian, Dairy-Free Optional
Serves: 1 large bread or 4 mini breads
  • 2 cups gluten-free all purpose flour with xanthan gum (we used GFJules - affiliate link)
  • 1 cup sugar
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup butter or dairy free alternative, softened
  • ¾ cup orange juice
  • 1 tablespoon grated orange rind (zest)
  • 1 egg, well beaten
  • ½ cup chopped walnuts
  • 2 cups fresh cranberries, coarsely chopped or whole (Either way works great!)
  1. Preheat oven to 350 degrees F.
  2. Prepare 1 10 inch loaf pan or 4 mini loaf pans by greasing them and lightly dusting with flour OR lining the with parchment paper.
  3. Place all the dry ingredients in a large mixing bowl and mix with a pastry cutter or fork.
  4. Cut in butter using the pastry cutter until the mixture resembles a coarse cornmeal.
  5. Separately combine the orange juice, orange rind and the beaten egg in small bowl or large liquid measuring cup.
  6. Pour liquid mixture all at once into the dry ingredients and mix just enough to dampen.
  7. Carefully fold in the nuts and cranberries.
  8. Spoon into prepared 10" loaf pan or evenly into 4 mini loaf pans.
  9. Spread the corners and sides slightly higher.
  10. Bake for one hour.
  11. A butter knife (or wooden skewer or cake tester) should come out of the center cleanly.
  12. Let cool in the pan for 20 minutes, then remove from pan and let cool on metal rack.
  13. Enjoy!
  14. Freezes well.
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