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Gluten-Free Cranberry Loaf

A moist and flavorful gluten-free cranberry loaf filled with tart cranberries, bright orange zest, and topped with a sweet vanilla glaze.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Loaf Batter
  • 2 cups gluten-free all-purpose flour blend
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 tbsp orange zest
  • 0.5 cup fresh orange juice
  • 0.25 cup milk
  • 1.5 cups fresh cranberries halved
  • 1 tbsp gluten-free flour for coating cranberries
Vanilla Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
  2. Whisk together gluten-free flour blend, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Mix in eggs one at a time, then add vanilla extract and orange zest.
  5. Gradually mix dry ingredients into the wet ingredients, alternating with orange juice and milk.
  6. Toss cranberries with gluten-free flour and gently fold into the batter.
  7. Pour batter into prepared loaf pan and smooth the top evenly.
  8. Bake for 50–60 minutes until a toothpick inserted into the center comes out clean.
  9. Cool loaf in pan for 15 minutes before transferring to a wire rack.
  10. Whisk glaze ingredients together and drizzle over the cooled loaf before serving.

Notes

For extra flavor, add chopped walnuts or white chocolate chips. Store in an airtight container for best freshness.