A Beautiful Recipe for Gluten Free Cranberry Bread – with Cranberry Glaze

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A Recipe for Gluten Free Cranberry Bread - with Cranberry Glaze

Come Thanksgiving, there are some things that are non-negotiable; for example, cranberry bread for breakfast. Typically, I dutifully whip up a classic recipe loaded with chopped cranberries, orange zest and walnuts. But after 22 years of essentially making the same recipe (now a gluten-free version), I decided to get wild. This recipe for gluten-free cranberry bread is redolent with orange and rosemary and topped with a sweet tart cranberry glaze.

Recipe card, description and images updated 11/3/21.

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You’ll love this delicious recipe for gluten-free cranberry bread!

It could be argued that this cranberry-studded confection isn’t actually a bread. The fact that it’s drizzled in a luscious, rosemary and orange spiked pink glaze and topped with sugared cranberries might lead one to believe that this falls into the cake category and is, therefore, a dessert.

I beg to differ. Since this I bake this gluten-free quick-bread in a loaf pan, it is decidedly a bread. And breads are breakfast foods. Surely the amount of orange zest and cranberries must have some redeeming qualities. Vitamin C, perhaps?

Each year my Mother-in-Law ships us the most beautiful, fresh cranberries from Annies Crannies on Cape Cod. I use them in sauce and relish, and bake them into apple pies, cranberry frangipane tarts (another non-negotiable Thanksgiving must-have), and yes, cranberry bread.

In this year’s cranberry bread, I nixed the walnuts (don’t tell my MIL) and added fresh minced rosemary. The whole thing gets topped with a sweet tart cranberry glaze, redolent of orange and rosemary, and garnished with sugared cranberries (which are, incidentally, fabulous on a holiday cheese board).

Sure, this gluten-free cranberry bread would look amazing on your Thanksgiving dessert table. But it would also be a perfect morning-of breakfast with a cup of hot coffee. Consider it a little something to fortify you for the day of marathon cooking that awaits.

A Recipe for Gluten Free Cranberry Bread - with Cranberry Glaze
A Recipe for Gluten Free Cranberry Bread - with Cranberry Glaze

Here are some more delicious cranberry recipes to try!

Did you make this recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

A Recipe for Gluten Free Cranberry Bread - with Cranberry Glaze

Recipe for Gluten Free Cranberry Bread with Cranberry Orange Glaze

Alison Needham
This gorgeous glazed cranberry loaf cake (or BREAD) is redolent with orange and rosemary and topped with a sweet tart glaze.
5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 449 kcal

Equipment

  • 9×5 inch loaf pan

Ingredients
  

For the Cranberry Glaze

Instructions
 

Make the Cranberry Bread

  • Preheat your oven 350°F. Grease a standard (9×5 inch) loaf pan and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until fluffy. Add the sugar and beat until fully incorporated. Add the eggs, one at a time to the butter sugar mixture, scraping down the sides of the bowl and continue to beat until the mixture is smooth and glossy.
  • Add the flour, xanthan gum (if using), baking powder, baking soda, and sea salt. Spin the blade a few turns to mix.
  • Add the milk, buttermilk, rosemary, orange zest and juice, and vanilla extract and beat until the mixture is smooth. Fold in the chopped cranberries.
  • Pour batter into your prepared baking dish and bake for approximately one hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Slide a knife around the edge of the pan to loosen bread, then remove to a cooling rack to cool completely.
  • Once cool, drizzle with cranberry glaze and top with sugared cranberries and rosemary sprigs for garnish, if desired.

Make the Glaze

  • Add 1 cup of fresh cranberries, 1 cup of sugar and one cup of water to a sauce pan with two sprigs of fresh rosemary and 2 strips of orange rind.
  • Bring to a boil, reduce heat and simmer for about 10 minutes or until the cranberries pop and the syrup is thick and glossy.
  • Strain syrup though a sieve into a bowl, discarding solids. Add ¼ of this syrup to 2 cups of powdered sugar and whisk until smooth. Reserve the rest of the syrup for a gin rosemary spritz.

Notes

Crown this gorgeous loaf with sugared cranberries, because she’s worth it. You can find an easy recipe here. The cranberry syrup used to make the glaze is more than you need. Use the extra syrup to make these Cranberry Gin Slush Cocktails.

Nutrition

Serving: 1sliceCalories: 449kcalCarbohydrates: 90gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 54mgSodium: 332mgPotassium: 92mgFiber: 4gSugar: 66gVitamin A: 501IUVitamin C: 4mgCalcium: 91mgIron: 2mg
Keyword recipe for gluten free cranberry bread
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3 Comments

  1. 5 stars
    This was so good! I made the sugared cranberries too, Definitely a keeper … next time I will try the glaze.

  2. Bryson Fico says:

    5 stars
    Excellent recipe! The glaze is delicious and the sugared cranberries enhance the flavor.

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