Gluten Free Cranberry Orange Bread

5 from 1 vote

This gluten free cranberry orange bread is packed with tart cranberries, sweet orange juice, and wholesome oat flour for a seasonal treat.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 291kcal

Place a rack in the center of the oven and preheat oven to 350℉. Grease a 9×5-inch metal loaf pan and line it with a strip of parchment paper.
In a large bowl, whisk together oat flour sugar, baking powder, baking soda, and salt. Add chunks of butter and work the butter into the flour with your fingers.
Stir in the eggs, orange juice, and orange zest and gently mix together to incorporate. Fold in the cranberries.
Place in the oven and bake until the cake is golden brown and set, about 70-75 minutes. The edges should start slightly coming away from the sides of the pan and a tester inserted in the center should come out clean.
Remove from the oven and allow to cool in the pan for 30 minutes, then turn out onto a wire rack to cool completely.

Bake in a metal pan - Did you know that a metal loaf pan helps bread - whether it be traditional bread or quick bread - cook more evenly? So if you own a metal loaf pan, use it to bake this gluten free cranberry orange bread, it will help it turn out even better.

Make it ahead - This bread freezes beautifully, making it a great candidate for batch baking. I've outlined how to store it lower down, so go ahead and stash a loaf in your freezer to have on hand whenever you need it.

Use small loaf pans - I love to divide the batter between mini baking loaf pans and give some away (or I'll save them for later). You will be able to get about 3 mini loaves out of this recipe.

Oat flour substitute - You can use 2 cups of all-purpose flour for the oat flour, or try 2 cups of your favorite 1:1 gluten-free flour blend. If you prefer, you can swap sorghum or teff flour by weight (250 grams) for the oat flour.