Gluten-Free Orange Cranberry Bread Recipe| Quick and Delicious!
Looking for a gluten-free dessert that is simple, delicious and uncommon? Gluten-Free Orange Cranberry Bread is a simple and delectable gluten-free Bread recipe with fresh tangy oranges and dried cranberries for you to enjoy with a cup of your favorite tea!
About This Recipe
This recipe uses a combination of Fresh Orange juice and dried cranberries to create the perfect balance. Here are a few tips on replacing some of the ingredients used in the recipe.
- Clementines: I’ve used clementines in this recipe. The nutritive value of mandarines, clementines, and navel oranges is similar. The clementines are sweeter than mandarines, and the navel oranges have slightly more fiber. If you prefer a stronger orange flavor, I’d recommend substituting clementines with navel oranges and increase the sugar in the recipe.
- Dried Cranberries: I’ve used sun-dried cranberries in this recipe. Dried cranberries have the same nutrients as the fresh ones and are sweeter and richer in taste. If you prefer to use fresh cranberries, reduce the amount by 1/4 cup.
- Brown Sugar: I prefer using Brown sugar over White Sugar in most of my recipes. Brown sugar is richer in minerals, iron and calcium and gives a distinctive taste and texture to the baked goods. However, being dense, it aerates less. This bread is mildly sweet. If you prefer your bread sweeter, you may increase the amount of sugar by 2-3 tbsp or add glaze/ cream cheese frosting.
How to Make Orange Cranberry Gluten-Free Bread?
This simple recipe uses the Muffin Mixing method, where the dry and wet ingredients are combined separately and then the two mixes are combined. This method avoids over-mixing.
Ingredients:
1 cup Gluten-Free Sorghum flour (Jowar)
1/4 cup Gluten-Free Almond flour
1/4 cup Gluten-Free Quinoa flour
1 tsp Baking Powder
1/4 tsp salt
1/2 cup Brown Sugar
1/2 cup Freshly squeezed orange juice
1/4 cup vegetable oil
2 Large eggs
1 cup Dried Cranberries
1 tsp Vanilla extract
1 tsp orange zest
Step By Step Process: How to Make Gluten-Free Orange Cranberry Bread
Preparation:
1. Gather ingredients, ensure the butter and milk are at room temperature. (Pic#1)
2. Wash the oranges and wipe them. While the best way to get the zest is by using a zester, you can also use a vegetable peeler or a grater to do the same, however, take care not to grate/ peel the white part of the peel as it may tend a bitter taste. (Pic#2)
3. Squeeze the oranges, use a blender to get fresh orange juice.
Dry Mix:
1. Sieve together Sorghum flour, almond flour, quinoa flour, salt and baking powder. (Pic#3)
2. Set aside 2 tbsp of the dry mix, and add to the cranberries. (Pic#4)
Wet Mix:
1. In another mixing bowl, whisk together the eggs, vanilla extract, sugar, oil, and butter. (Pic#5)
2. Add the orange juice and milk. Mix together until well combined. (Pic#6)
Mixing the Batter and Baking instructions:
1. Pour the wet mix into the dry mix. (Pic#7)
2. Combine the wet and dry mix, taking care not to over-mix. (Pic#8)
3. Gently fold in the cranberries into the batter. (Pic#9)
4. Prepare a loaf pan by coating it with butter and line it with parchment paper. Pour the batter into the pan.
5. Place the loaf pan into the oven pre-heated to 350 deg F.
6. Bake for 45-50 mins and test by inserting a skewer into the center. If the skewer comes out clean, the bread is done.
7. Turn off the oven and take out the pan after 5 minutes. Place the pan over a wire cooling rack and let it cool for about 20 minutes. (Pic #10)
8. Take out the loaf from the pan and slice it.
Gluten-Free Orange Cranberry Bread| Quick & Delicious
Equipment
- 1 Oven
- 1 Whisk
Ingredients
Dry Mix
- 1 Cup Sorghum Flour gluten-free
- ¼ Cup Almond Flour gluten-free
- ¼ Cup Quinoa Flour gluten-free
- 1 tsp Baking Powder gluten-free
- ¼ tsp Salt Iodized
Wet Mix
- 2 Large Eggs Organic
- ½ Cup Brown Sugar Organic
- ½ Cup Fresh Orange Juice
- ¼ Cup Milk
- 1 tsp Vanilla Extract
- 1 tbsp Unsalted Butter
- ¼ Cup Vegetable oil
Additional
- 1 Cup Sun-dried cranberries
Instructions
Wet Mix
- Whisk together eggs, brown sugar, oil, butter, orange juice and milk.
Dry Mix
- Sieve together the flours (Sorghum, Quinoa and Almond) with baking powder, and salt.
The Batter
- Combine the wet and dry mixes, taking care not to over-mix.
- Fold in the cranberries into the batter.
Baking
- Pour the batter onto a prepared loaf pan and bake in a pre-heated oven.
- Bake for 45-50 minutes. Turn off the oven and let it cool for 10 minutes. Cool the bread on a wire rack for an additional 15-20 mins. Enjoy!