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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

  • 9x5 inch loaf pan

Ingredients
  

  • 6 tablespoons salted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • cups all purpose gluten-free flour blend I love Bob's Red Mill 1 to 1 these days
  • 1 teaspoon xanthan gum omit if your flour blend contains it - Bob's does
  • 1 teaspoon baking powder
  • ½ baking soda
  • ¾ teaspoon sea salt
  • ½ cup whole milk or non-dairy milk of your choice
  • ½ cup buttermilk sour cream or non-dairy milk soured with 1 tablespoon of apple cider vinegar
  • 1 teaspoon minced fresh rosemary leaves
  • zest from one orange
  • 2 tablespoons orange juice from about half of the orange
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh rinsed cranberries roughly chopped (a food processor is great for this)

For the Cranberry Glaze

  • 1 cup fresh cranberries
  • 1 cup sugar
  • 2 cups powdered sugar

Instructions
 

Make the Cranberry Bread

  • Preheat your oven 350°F. Grease a standard (9x5 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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