Extra Moist Gluten-Free Cranberry Bread With Buttermilk

Make a festive comforting loaf of gluten-free cranberry bread! This easy quick bread recipe makes a moist, slightly tart and sweet cranberry orange loaf perfect for the holiday season. Fresh cranberries, nuts, and orange zest flavor this homemade treat complete with a yummy orange glaze drizzled on.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F. Generously grease a 8 ½" X 4 ½" loaf pan. Set aside.

Step 2

In a small bowl whisk together the buttermilk, cooled butter, orange zest, orange juice, egg, and vanilla extract.

Step 3

In a large bowl whisk together the gluten-free flour, sugar, salt, baking powder, and baking soda.

Step 4

Add liquid ingredients to the dry mixture and stir to combine until no flour pockets remain.

Step 5

Gently stir in chopped cranberries, and nuts, if using. Transfer the batter to the prepared bread pan and spread evenly. Let the batter rest in the pan for 15 minutes before baking. This gives a head start for the GF starches to start soaking up the moisture and builds the structure of the bread.

Step 6

Bake for 1 hour - 1 hour 15 minutes, rotating pan halfway through baking. If the top is becoming overly browned before bread is done baking, loosely tent a piece of foil over the top. The bread is done when a long skewer or knife inserted in the middle comes out clean. Let the bread cool 10 minutes in the pan before turning out onto a wire rack to cool. For best results, let the bread cool at least 1 hour before slicing.

Step 7

After the bread has cooled for at least 30 minutes, prepare the glaze. Stir together the powdered sugar and orange juice until it is smooth and no lumps remain. Place a piece of waxed paper under the cooling rack to catch drips or set the rack, with bread, inside a large baking sheet. Use a small spoon to drizzle glaze over the cranberry bread. Let the glaze sit and harden slightly before slicing and serving.

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