Nothing sayswarm, cozy, and refreshing breakfast like Orange Cranberry Loaf quick bread with sweet orange juice and tart cranberries bursting with juice. With simple, fresh ingredients you can enjoy bakery-style slices of this gluten free and dairy free bread for breakfast, brunch, or after dinner for a delicious treat.
1½cgluten free all-purpose flourspoon and level method
½teaspoonxanthan gumomit if your all-purpose flour contains this or guar gum
1teaspoonbaking powder
2largeeggsroom temperature
½cdairy free buttermelted
¾cdairy free plain yogurt
1tablespoonfresh orange juice
1¼cfresh cranberriescut some in half, leave the rest whole
Orange Glaze
1cpowdered sugaradd more for a thicker glaze
1½tablespoonfresh orange juice
½teaspoonfresh orange zest
Instructions
Cranberry Orange Loaf
Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray and set aside.
In a large electric stand mixing bowl, combine the sugar, zest, vanilla extract, flour, xanthan gum if needed, and baking powder.
In a small mixing bowl, add the eggs, melted butter, yogurt, orange juice, and combine until smooth.
Add the wet mixture to the large stand mixing bowl and combine on low just until everything is incorporated. Scrap down the sides and bottom of the bowl as needed.
Gently stir in the fresh cranberries.
Transfer the batter to the loaf pan and bake for 60-65 minutes. Bake until a toothpick or cake tester comes out clean when inserted into the middle of the loaf.
Remove the loaf to a cooling rack. Allow to cool for 30-45 minutes. Remove the quick bread to a bread plate or cut and serve from the loaf pan.
Orange Glaze
In a medium-sized bowl combine the glaze ingredients. Add more powdered sugar for a thicker, bakery-style glaze.
Once cooled, drizzle glaze over the loaf bread with a spoon.
Serve immediately or store covered on the countertop for up to 2 days.