Gluten-Free Flour Blend: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to bind better together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Baking Powder: Baking powder is the only leavening agent in this gluten-free orange cranberry bread recipe, and helps the batter to rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Sugar: I used white sugar, but you may also use cane sugar, light brown sugar, dark brown sugar or coconut sugar (just bear in mind that the darker the color of the sugar used, the darker the loaf will turn out). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that will not raise your blood sugar).

Orange Zest: It’s best to grate the orange zest just before using it for the best flavor and fragrance.

Eggs: Eggs are necessary to bind the ingredients together. I personally have not tried making this recipe without eggs, but if you are allergic to eggs, you may try substituting the eggs with acquafaba or an egg-replacer. (If you do make this cranberry loaf without eggs, please let me know how it goes in the comments below, I’d love to know!).

Yogurt: I used plain unsweetened dairy-free Greek yogurt to keep this recipe dairy-free. You may also use coconut yogurt if you prefer. If you are not lactose-intolerant, you may use regular Greek yogurt instead.

Vanilla Extract: I like adding vanilla extract for extra flavor, and highly recommend it.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You may also use coconut oil instead (if using coconut oil, I recommend using refined coconut oil, which has a neutral flavor, as opposed to extra virgin coconut oil, which has a more pronounced coconut smell and taste.)

Cranberries: I used fresh cranberries, but frozen cranberries will work just as well.

Powdered Sugar: Powdered sugar (also known as confectioners’ sugar) has a very fine powdery texture that allows it to dissolve easily in the melted butter and orange juice mixture. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that will not raise your blood sugar.)

Orange Juice: I prefer using fresh orange juice for the best flavor. However, if you don’t have fresh orange juice, bottled orange juice will work too.

Storing: To store, place the gf cranberry orange bread in an airtight container, or wrap with plastic wrap, and store in the fridge for up to 5 days. To freeze, wrap the cranberry loaf in various layers of plastic wrap and freeze for up to 2 months.