Gluten Free Cranberry Orange Loaf

Gluten free Cranberry and Orange Loaf | The Baking Beauties

This Gluten free Cranberry and Orange Loaf is good. This loaf is so good, my gluten-eating family devours it, even though it is gluten free. The tartness of the fresh cranberries, the crunch of the pecans, and the fantastic orange flavour that comes through, should definitely send you to the supermarket to get the ingredients. You will not be disappointed! I haven’t tried making these into muffins yet, but I think they’d work well for that too.

Gluten free Cranberry and Orange Loaf | The Baking Beauties

Gluten Free Cranberry Orange Loaf
  • 1 1/2 cups featherlight flour mix (see note)
  • 1/2 cup sorghum flour
  • 1 teaspoon xanthan gum
  • 1/2 taespoon baking soda
  • 2 taespoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon grated orange zest (I did from one orange)
  • 1 1/2 cups fresh cranberries
  • 1/2 cup pecans, coarsely chopped
  • 1/4 cup margarine, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 3/4 cup orange juice
For Glaze (optional):
  • Zest of 1/2 orange
  • 2-3 Tbsp orange juice
  • enough icing sugar to make a slightly thick pourable icing
  1. Preheat the oven to 350 degrees F. Grease and flour (with sweet rice flour) a 9x5 loaf pan.
  2. In a mixing bowl, whisk together the flours, xanthan gum, baking powder, baking soda, and salt. Stir in orange zest, cranberries and pecans. Set aside.
  3. In a large bowl, cream together margarine, sugar and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
  4. Bake for 50-60 minutes in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire cooling rack.
  5. Once cooled, top with the glaze (optional), let dry, and wrap in plastic wrap.
The featherlight flour mix that I use is from Bette Hagman. It is as follows: 3 cups rice flour, 3 cups tapioca starch, 3 cups cornstarch, 3 tablespoons potato flour.



  1. Inky says

    this looks delicious and cannot wait to try it. I will have to use the egg replacer as my son's GF who has the Celiac cannot have eggs either

    I love the flours you chose. I am new at this GF and beginning to learn .. TY so much

  2. Susan says

    I must say your cranberry orange loaf looks great..I bet it was very tasty..wish you lived closer so I would come over for a cup of coffee and a nice thick slice of this loaf..

  3. Jeanine says

    Inky, you will want to try this one, trust me! Thanks so much for the kind comments, when you start out GF, it is a bit overwhelming, but you'll get the hang of it in no time!

    Mom…I still have a loaf, you're welcome to join me! 😉

    Ruth, you can most certainly use regular flour. You're to use 2 cups of all purpose flour, and only 1 1/2 tsp of baking powder, and no xanthan gum either. 😉

  4. betty r says

    I am amazed at your photos Jeanine..they are so rich in color and just pops the food right off the screen..that last part? well I sure wish it would pop right off in to my hands. Kidding aside..looks sooo delicious!!

  5. Amy @ Simply Sugar & Gluten-Free says

    I am with everyone else – the photo is like something out of a magazine. You have a real eye for what looks good.

    I love the recipe – perfect for fall. Have you found that the featherlight mix really helps you achieve a lighter product? That has been my experience. My struggle is always between going for the lighter loaf or the healthier flours. It depends on my end-goal – for daily things I go for healthier and for treats I use the lighter blends.

  6. charlotte mgcc says

    what a picture perfect loaf…….l am amazed at your beautiful photos and that you put such an effort into this gluten free site.
    i myself can have gluten but i have loved ones in my life that can't, so i am assured that i can come here to check out great recipes to make special for my guests…….to bad my stuff never looks as fab as yours…:^)

  7. Anonymous says

    i just found your site and it is a "sight" for sore eyes. literally. i have spent hours looking for recipes that are gluten-free and sound yummy at the same time. my soon to be daughter-in-law has celiac disease and i am so excited to have options. am especially looking forward to trying the french bread. thank you and keep up the wonderful work!!

  8. melissa says

    What a wonderful page. I would love to talk about your blog on my blog. im sure there are alot of momthers out there looking for glueten free recipes. I would love to follow and i could use some more followers as well. so feel free to visit my site
    and follow me too :) and I will definatly tell people about yours :) take care

  9. Anonymous says

    Thankyou so much, this recipe is brilliant. Ihave ben celiac 1year now and this is the best cake recipe I have tasted with the sourness of the cranberries with the sweetness of the orange – wonderful. Could you do a top ten of recipes you must try when new to gf as it can be overwhelming which recipes to have a go at. Ta

  10. comfycook says

    There are some flavors that just get better together and you put them into this loaf. I think, hubby would love these.

  11. Jeanine says

    Thanks everyone for the comments on this recipe. makes me smile, cause this pic was taken at the new house, so it will be possible for me to get decent pics here (in the afternoon, at least. Evenings, not so great yet).
    Interesting information on the featherlight mix vs. healthier flours too. What do you use for healthier/every day goods? Do you have a preblended mix for that?

  12. Jeanine says

    Love that others are taking pics of their food. Awesome! :)

    Great idea on doing a top 10 too…but it'll be hard to figure out which were the favorites…I'll see what I can do. 😉

  13. Viagra Online says

    I really think that this is a recipe that everyone will be very charmed at home, I am so happy to eat some pieces of this delicious cake.

  14. Ellen says

    Made these today and they were WONDERFUL…..I did make them as muffins. Skipped the glaze and topped with turbinado sugar instead. I also used Bob’s Red Mill GF mix instead of yours since I had no tapioca flour. Turned out excellent….will make again and again and again…. :-)

  15. Claire says

    You think the cranberries could be replaced with another fruit, as I dont have access to fresh craberries where I live.

  16. Eunice says

    This is as close to the taste of my late mother’s cranberry bread as I have tasted in many years, especially since I had to go gluten-free. Thank You!


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