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Gluten-Free Cranberry Orange Bread (Dairy-Free)

  • Author: Felicia Lim
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free


Tender and moist, this gluten-free cranberry orange bread is stuffed with fresh tart cranberries and flavored with orange zest for a flavorful and festive loaf! Perfect for celebrating this holiday season. Totally dairy-free too.


Units Scale

For the Cranberry Orange Bread:

For the Orange Glaze:


  1. Preheat and Line: Pre-heat oven to 350F (175C). Grease and line a 9″ x 5″ loaf pan with parchment paper, and adjust the oven rack to the middle position.
  2. Rub Sugar and Orange Zest: In a large bowl, combine sugar and lemon zest together, then use your fingers to rub the sugar and zest until sugar is moist and fragrant.
  3. Add Eggs: Add eggs in and whisk until pale and frothy.
  4. Add Yogurt and Vanilla Extract: Add yogurt and vanilla extract and mix well
  5. Add Dry Ingredients: Sift in gluten-free all-purpose flour, xanthan gum (if using), and baking powder, and then whisk well until combined.
  6. Add Butter: Use a spatula to fold in the melted dairy-free butter into the batter until batter is glossy.
  7. Fold in Cranberries: Gently fold in ¾ cup of the cranberries until they are evenly distributed.
  8. Transfer Batter to Pan: Pour the batter into the prepared loaf pan.
  9. Top with Remaining Cranberries: Top the batter with the remaining 1/4 cup of cranberries, distributing them evenly.
  10. Bake Until Golden: Bake for 40 to 50 minutes on the middle rack, or until a toothpick inserted in the middle comes out clean and the loaf is golden brown.
  11. Cool Before Removing: Allow cranberry orange bread to cool for at least 10 minutes before removing from pan, and letting it cool completely on a wire rack.
  12. Prepare Orange Glaze: As the cranberry orange bread is cooling, prepare the glaze. Whisk the melted dairy-free butter, powdered sugar and orange juice together until smooth.
  13. Drizzle Glaze Over Loaf: Drizzle the orange glaze over the cooled loaf, then allow it to set for a few minutes before slicing and enjoying!


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.

  • Prep Time: 15 mins
  • Cooling Time: 20 mins
  • Cook Time: 50 mins
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: gluten-free cranberry orange bread

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