Glazed Cranberry Orange Loaf

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This gluten free, dairy free, and refined sugar free glazed cranberry orange loaf is the perfect fresh baking recipe to start off the New Year. It’s full of sweet citrus flavor and bursting with little pockets of tangy cranberry. If you’re a fan of orange and cranberry, you will adore this flavorful loaf!

Do I have to add cranberries?

No, you don’t need to add cranberries! You can use another mix-in if you prefer (chocolate chips, nuts, etc.), or simply leave out any mix-ins and make a delicious glazed orange loaf!

orange loaf in the pan
What ingredients do I need for this cranberry orange loaf?

This cranberry orange loaf requires just several simple ingredients. They are:

  • oat flour (I use homemade)
  • flax or regular eggs
  • salt
  • baking powder/baking soda
  • fresh oranges
  • pure maple syrup (or honey)
  • olive or avocado oil
  • fresh cranberries (optional, or another mix-in)
  • coconut butter (optional, for the glaze)
I am allergic to coconut! What else can I use for the glaze?

If you’re allergic to coconut, you can use cashew butter instead of the coconut butter, or simply make a simple powdered sugar glaze.

orange loaf on a cutting board
How do I make homemade oat flour?

To make homemade oat flour simply blend gluten free quick, old fashioned, or rolled oats in a high speed blender (or process them in a food processor). Blend/process until a flour consistency is reached. Check out this video if you want to see how I make my own oat flour!

Can I turn this cranberry orange loaf into cranberry orange muffins?

You can certainly turn this cranberry orange loaf into cranberry orange muffins. Simply divide the batter between greased or lined muffin tins (this recipe will make about 15-18) and bake them for about 25 minutes, or until a toothpick inserted in the center comes out clean!

glazed orange loaf sliced close up
How do I store this loaf?

I like to store this loaf on the counter for several days or in the fridge for about 5 days. For long term storage, simply slice this loaf and store it in the freezer!

Looking for more refreshing fruit infused recipes?

Try some of these!

Ready to make this glazed cranberry orange bread? The full recipe is below!

5 from 1 vote

Glazed Cranberry Orange Bread

Servings 10
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

For the Loaf

  • 3 cups oat flour (I used homemade)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • zest from 2 large oranges
  • 3/4 cup freshly squeezed orange juice (about 2 large oranges)
  • 1/3 cup olive oil (or avocado oil)
  • 1/2 cup pure maple syrup (or honey)
  • 3 eggs (flax or regular eggs)
  • 1 cup fresh cranberries (optional, or another mix-in of chocie)

For the Glaze

  • 1 tbsp coconut butter
  • 1 tbsp freshly squeezed orange juice
  • 1-2 tsp pure maple syrup

Instructions

  • Preheat the oven to 350°F and line an 8×5 loaf pan with parchment paper (or simply grease well with cooking spray).
  • While the oven is preheating, whisk together all of the dry ingredients in a large bowl. Next, add the wet ingredients to the dry ingredients, adding each one at a time.
  • Once all of the wet ingredients are added, whisk the batter well until it is smooth and there are no lumps. In a separate dish, gently toss the fresh cranberries in 1 TBS oat flour. Once coated with flour, fold the cranberries into the batter.
  • Pour the batter into the prepared loaf pan and top with additional cranberries. Bake the loaf at 350°F for 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean.
  • Once baked, let the orange bread cool completely in the pan.
  • While the bread cools, prepare the optional glaze: heat the coconut butter slightly until it is warm and runny (in the microwave or on the stovetop). Once heated, add the orange juice and maple syrup and mix until smooth.
  • Once the bread is completely cooled, remove it from the pan and drizzle with the prepared glaze. Slice the bread and enjoy!

Video

Notes

Store bread in an airtight container for up to 4 days on the counter, up to 5 days in the fridge, or freeze for 2-3 months. If you use yogurt for the glaze, store this loaf in the fridge!
Course: Breakfast, Dessert
Diet: Gluten Free, Refined Sugar Free, Nut Free, Dairy Free, Soy Free, Vegan
Keyword: Cranberry Orange Bread, Glazed Orange Bread, Gluten Free Cranberry Orange Bread, Gluten Free Quick Bread, Orange Bread

Join the Conversation

  1. Steph Tsouloufis says:

    5 stars
    Could I use eggs as a substitute for the flaxseed and water? Thanks for lovely recipes!

    1. You could definitely try that! I would probably try about 2 eggs!

    2. Frederiek Smits says:

      can you use frozen cranberry seeds?

      1. Hi! I haven’t tried those in this recipe, but I think that would work! Let me know if you give it a try!

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