Gluten free cranberry orange bread. Gluten free near me.
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5 from 1 vote

Gluten Free Cranberry Orange Bread

This gluten free and dairy free cranberry orange bread is so soft, tender and topped with a sweet glaze for the perfect holiday treat.
Prep Time10 mins
40 mins
Total Time50 mins
Course: Dessert
Cuisine: American, gluten free
Keyword: gluten free bread, Gluten Free Cranberry Orange Bread, Gluten Free Loaf
Servings: 10


  • 1/4 cup almond milk
  • 1/4 cup freshly squeezed orange juice
  • 1/2 cup silken or extra firm tofu can be replaced with dairy free yogurt
  • zest from half an orange
  • 1/2 cup dairy free butter room temperature
  • 3/4 cup cane sugar or granulated sweetener
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup gluten free baking flour Bob's Red Mill 1:1
  • 3/4 cup super fine almond flour Bob's Red Mill
  • 6 tbsp tapioca flour or arrowroot flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup fresh cranberries


  • 1 cup powdered sugar
  • 2-3 tbsp almond milk


  • Preheat the oven to 350 F and prepare a loaf pan with non-stick spray and parchment paper for easy removal. In a bowl, stir together the almond milk and orange juice and let it sit for a couple of minutes to curdle. Add the tofu, almond milk/orange juice mixture and zest to a blender and blend until smooth. You may need to stop and scrape the sides until no bits remain. Set aside.
  • In another bowl, use a hand held mixer beat the butter and sugar together until light and fluffy. Add in the vanilla and eggs and mix until combined. In another bowl, stir together the flours, baking powder, baking soda and salt until combined. Add the dry ingredients to the wet and mix, adding in the tofu/orange/milk mixture until a batter forms. Transfer the batter ot the prepared pan and bake for 35-45 minutes and toothpick comes out clean.
  • Once cooled, stir together the glaze ingredients and drizzle it over the loaf. Top with more orange zest if desired. Store loaf in a covered container at room temperature for 2 days in the refrigerator for 5 days.


If you have any questions or want to tell me about how this recipe turned out, don’t hesitate to leave me a comment below this recipe card at the bottom! I love hearing from you!