Gluten-Free Cranberry Orange Bread
A healthier Gluten-Free Cranberry Orange Bread with an orange glaze. Vegan.
Servings 12
Ingredients
Cranberry Orange Bread
- 2 tablespoons chia seeds
- 1/2 cup hot water
- 1 tablespoon fresh orange juice
- 1/2 cup + 3 tablespoons unsweetened applesauce
- 3 tablespoons coconut oil melted
- 1 1/2 teaspoons pure vanilla extract
- zest of 1 orange
- 3/4 cup (75g) almond flour
- 1 1/4 cups (127g) gluten-free oat flour
- 1/4 cup (26g) arrowroot flour/starch
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup coconut sugar
- 3/4 cup fresh cranberries chopped
Orange Glaze
- 1 1/2 cups (173g) organic powdered sugar
- 3 tablespoons orange juice
- 1/4 teaspoon pure vanilla extract
Optional Toppings
- Chopped walnuts or pecans
Instructions
Cranberry Orange Bread
- Preheat the oven to 375 degrees Fahrenheit. Line a loaf pan with parchment paper.
- In a blender, add chia seeds, hot water, orange juice, applesauce, and coconut oil. Allow to soak, set aside.
- In a large bowl, add almond flour, oat flour, arrowroot starch, baking soda, baking powder, salt, and coconut sugar. Whisk to combine.
- Next, add vanilla extract to the mixture in the blender, and blend on high until smooth. Fold liquid mixture into the dry mixture. Once evenly combined, fold in diced cranberries and orange zest.
- Transfer batter to loaf pan and smooth top with spatula. Bake for 50-55 minutes, or until a toothpick comes out mostly clean. Tent loosely with foil at about the 35 minute mark to keep from over browning.
- Allow bread to cool completely in pan on a wire rack before glazing and slicing.
Orange Glaze
- Once the cranberry orange bread is completely cool, whisk together glaze ingredients in a small bowl until mixture is smooth. Pour over bread, smoothing with the back of a spoon, if necessary. Sprinkle with nuts, if using. Allow glaze to completely set before slicing.
- Store in the fridge in an airtight container.
Notes
Adapted from my Gluten-Free Apple Crumb Muffins.