Cranberry-Orange Quick Bread

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

Moist, not too sweet or tart & a hint of Orange

‘Tis the Season! Welcoming December with our favorite CRANBERRY-ORANGE QUICK BREAD!

Holiday baking has always been a huge tradition in our family. So when my son was diagnosed with celiac disease, I panicked momentarily because I didn’t want him missing out. I soon discovered GF Jules All Purpose Flour which allowed us to make all of our favorites Gluten-Free and no one knew a difference!

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 Breadis 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!

Scroll down to see the recipe.

Cranberry-Orange Quick Bread


Cranberry-Orange Quick Bread
This Cranberry-Orange Quick Bread is my absolute favorite! It's moist, not too sweet or tart, has a slight orange flavor and is SO YUMMY! It's a long time family recipe that works great with GF Jules gluten-free flour. Makes 1 10" loaf pan or 4 mini loaf pans.
Recipe type: Bakery, Breakfast, Dessert, Snacks
Cuisine: Gluten-Free, Vegetarian
Serves: 1 large bread or 4 mini breads
  • 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 or whole (Either way works great!)
  1. Preheat oven to 350 degrees.
  2. Prepare 1 10 inch loaf pan or 4 mini loaf pans by greasing them lightly dusting with flour.
  3. Put all the dry ingredients in a large bowl and mix with a pastry cutter.
  4. Cut in butter until the mixture resembles a coarse cornmeal.
  5. Separately combine the orange juice, orange rind and the beaten egg.
  6. Pour all at once into the dry ingredients, mixing just enough to dampen.
  7. Carefully fold in the nuts and cranberries.
  8. Spoon into a prepared 10" loaf pan or evenly into 4 mini loaf pans.
  9. Spread the corners and sides slightly higher.
  10. Bake at 350°F for one hour.
  11. A butter knife should come out of the center cleanly.