Gluten-Free Cranberry Bread

• servings: 10 servings
• active time: 10 minutes
• total time: 1 hour 15 minutes

Ingredients

¼ cup butter (softened)

1 cup granulated sugar

¾ cup orange juice

1 teaspoon pure vanilla extract

1 large egg

1 teaspoon orange zest

2 cups gluten-free all-purpose flour with xanthan gum (I like Pillsbury gluten-free flour)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon salt

1½ cups fresh cranberries

1 cup powdered sugar

1½ tablespoons orange juice

1 teaspoon orange zest

Directions

Preheat the oven to 350°F. Line a loaf pan with parchment paper and set aside.

In a large bowl, combined the softened butter and sugar and beat together for about 30 seconds using an electric hand mixer or stand mixer.

Add in the orange juice, vanilla, egg and orange zest. Beat to combine.

Add the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, and salt. Beat just until combined.

Gently fold in the cranberries.

Transfer the batter to the prepared loaf pan and smooth out the top with a spatula.

Bake for 55 to 65 minutes or until a toothpick comes out clean. Note: Bake time will be longer if you use frozen berries.

Let the gluten-free bread cool in the pan for about 15 minutes, then transfer to a wire rack to finish cooling.

If adding a glaze, whisk together the powdered sugar, orange juice, and orange zest, then drizzle on top once the loaf has cooled completely.

Nutrition

• Serving Size: 1 slice
• Calories: 270 kcal
• Total Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2.4 g
• Trans Fat: 0.2 g
• Cholesterol: 31 mg
• Sodium: 258 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 3 g
• Total Sugars: 35 g
• Protein: 3 g