Moist Gluten-Free Cranberry Bread With Orange Glaze

Updated at: Thu, 21 Nov 2024 15:06:40 GMT

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.

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.

Step 8

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