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gluten free cranberry bread

Gluten-Free Cranberry Bread Recipe

  • Author: Regan Jones, RD
  • Total Time: 1 hour, 10 min
  • Yield: 1 loaf (8 servings)
  • Diet: Gluten Free


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!


  • 1 1/3 cups (165 g) gluten-free flour blend or all-purpose flour (such as King Arthur Measure-for-Measure)
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1/4 cup melted butter or melted coconut oil
  • 1 cup fresh cranberries
  • 1/2 cup mandarin oranges, drained
  • 2 large eggs
  • 1/3 cup milk
  • 1/3 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • Cooking spray


  1. In a large bowl, whisk together flour, sugar, baking powder, and salt. Mix in melted butter until mixture looks crumbly. Stir in cranberries and oranges.
  2. In a separate medium bowl, whisk together eggs, melted butter, milk, cream, vanilla and orange extracts. Pour wet ingredients into bowl with dry ingredients; stir until blended. Cover bowl with plastic wrap, and let batter stand at room temperature 30 minutes.
  3. Meanwhile, preheat oven to 350 degrees F. Coat a 8-inch loaf pan with cooking spray or line with parchment paper. Pour batter into prepared pan.
  4. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 50 minutes. Cool in pan 10 minutes. (This cooling step in gluten-free baking is important. It helps the bread “set” and not fall apart when taking out of the pan.) Invert bread onto a wire rack to cool completely.
  • Prep Time: 10 min
  • Cooling Time: 10 min
  • Cook Time: 50 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 270
  • Sugar: 24 g
  • Sodium: 160 mg
  • Fat: 11 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 3 g

Keywords: Gluten-Free Cranberry Bread