Gluten-Free Cranberry Bread Recipe

This Gluten-Free Cranberry Bread recipe is one of those great recipes you’ll make again and again. It’s the perfect quick bread with tasty tart cranberries and yummy citrus flavor!

Frequently Asked Questions About This Gluten-Free Cranberry Bread Recipe

​Can I use orange juice or cranberry juice in place of the milk and heavy cream?

I don’t recommend either one. While you’ll see bloggers use citrus juice in baking quite often, conventional wisdom is that acidic liquids tend to make baked goods tougher than is ideal. I think this bread has plenty of orange flavor, but if you want more, I recommend adding a bit of fresh orange zest. As for cranberry juice, it’s not terribly acidic. But I think the color would be strange. Plus, the heavy cream and milk provide fat that helps keep baked goods moist.

Can I use brown sugar instead of granulated sugar?

I haven’t tested it that way, but it will likely work ok. The bread may be a little moister and darker, but overall should work (maybe).

Can I substitute dried cranberries for fresh cranberries?

I haven’t tested it that way, but it might work. I would recommend rehydrating the dried cranberries first or else they may be a little tough and chewy in the bread. For the best results, combine dried cranberries with some water in a microwave-safe bowl. Heat about 1 minute. Let stand 30 minutes. Drain. 

Why does the batter rest for 30 minutes in this recipe?

​I’ve done a good bit of research over the years on gluten-free baking and found the book “How Can It Be Gluten Free” by America’s Test Kitchen to be super helpful. One thing I learned from that book is that gluten-free flours often benefit from a “rest” time before baking. It helps the flours soften, absorbing some liquid, and helps avoid the grittiness often associated with gluten-free baking.

Can this recipe be made into Gluten-Free Cranberry Orange Muffins?

​While I haven’t tested muffins, I would anticipate this would easily yield 12 muffins. I recommend baking them at the same temperature, but watch the time. Check them around 25 minutes for doneness.

What’s the best way to store this bread?

​Gluten-free quick bread recipes, like most gluten-free baked goods, have a shorter shelf life. They tend to dry out fairly quickly. I recommend storing this bread at room temperature in an airtight container up to 2 or 3 days for best results. (Storing in the refrigerator will dry out most baked goods, including gluten-free.) 

Can I use coconut flour in place of the gluten-free flour blend?

No. No. No. Please never try to use coconut flour in any recipe OTHER THAN a recipe that was specifically developed with coconut flour. It is unique and has very different baking properties.

Do I need to add xanthan gum to this recipe?

Not if you make it as written. The measure-for-measure blend I am recommending already has xanthan. If you’re using a blend that does NOT contain xanthan, I recommend adding 1/4 teaspoon to the dry ingredients.

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Other Gluten Free Baking Recipes You’ll Enjoy:

Easy Gluten-Free Pear Bread

Gluten-Free (Low-FODMAP) Pumpkin Bread

Leftover Cranberry Sauce Muffins (gluten free)