Cranberry-Orange Quick Bread

One of our absolute favorites, this holiday quick bread gets ooo's and ahh's from everyone in the family

Sure-fire holiday pleaser

Feeling Festive! It was December 1st and I was in the city for a holiday party and was feeling the holiday spirit! Well, actually I was a bit panicked, but earlier the same day, I decided to let the holiday baking begin, so that I would stay focused on the fun parts of the season.

This Cranberry-Orange Quick Bread is my absolute favorite! Of all the holiday food traditions my family has (and being from a large Italian family there are many!), Cranberry Bread on Christmas morning is the one I look forward to most. This family recipe works so well with gluten-free flour, I really can’t taste the difference. It’s moist, not too sweet or tart, has a slight orange flavor and is SO YUMMY!

On another note, a quick shout out and thank you to @nobread @nimasensor & @disruptionmagazine for hosting such a fun event in the city this evening. I couldn’t think of a better way to kick off the holiday season than by meeting so many of my Instagram friends in real life and enjoying delicious gluten-free food together!

Scroll down to see the recipe.

cranberry quick bread
Cranberry-Orange Quick Bread

Recipe

Cranberry-Orange Quick Bread
 
This Cranberry-Orange Quick Bread is my absolute favorite! Of all the holiday food traditions my family has (and being from a large Italian family there are many!), Cranberry Bread on Christmas morning is the one I look forward to most. This family recipe works so well with gluten-free flour, I really can't taste the difference. It's moist, not too sweet or tart, has a slight orange flavor and is SO YUMMY!
Author:
Recipe type: Bakery, Dessert, Snacks
Cuisine: Gluten-Free
Ingredients
  • 2 cups flour (we used GFJules)
  • 1 cup sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¼ cup butter (we used Earth Balance)
  • ¾ cup orange juice
  • 1 tbsp grated orange rind
  • 1 egg, well beaten
  • ½ cup chopped walnuts
  • 2 cups fresh cranberries, coarsely chopped
Instructions
  1. Put all the dry ingredients in a large bowl and mix with a pastry cutter.
  2. Cut in butter until the mixture resembles a coarse cornmeal.
  3. Separately combine the orange juice, orange rind and the beaten egg.
  4. Pour all at once into the dry ingredients, mixing just enough to dampen.
  5. Carefully fold in the nuts and cranberries.
  6. Spoon into a prepared 10" loaf pan.
  7. Spread the corners and sides slightly higher.
  8. Bake at 350°F for one hour.
  9. A butter knife should come out of the center cleanly.