Gluten Free Glazed Orange Cranberry Bread

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Dietary: Gluten-Free, Kosher, Peanut-Free, Soy-Free, Vegetarian, Whole Grain

When you pull these cute little buttermilk quick breads out of the oven, and smell the baked cranberries, crunchy pecans and a hint of citrus, be careful that you don't burn your fingers getting a taste while they're still warm. Then, when you drizzle them with cinnamon-vanilla glaze (which makes them even cuter!) we bet you'll want to share them with everyone you know.

Prep: 10 min
Total Time: 35 min
Yield: 1 loaf


  • 2 cups Hodgson Mill Gluten Free Baking Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp Hodgson Mill Xanthan Gum
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp fresh orange zest, finely grated
  • 1 cup buttermilk
  • 1 1/2 Tbsp fresh orange juice
  • 1/2 cup pecans, chopped
  • 1 cup fresh cranberries, coarsely chopped
  • 1 cup powdered sugar
  • 3 Tbsp heavy cream, or milk
  • 2 tsp unsalted butter, melted & slightly cooled
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon


  • Preheat oven to 350ºF. Line the bottoms of four 3x6 miniature loaf pans with parchment paper, then spray well with nonstick spray. (See note below for 1 standard loaf pan).
  • In a medium bowl, mix All Purpose Baking Flour, baking powder, baking soda, xanthan gum, and salt together. In a large bowl, cream butter and sugar together with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla and orange zest. Set aside. In a another medium bowl, whisk together buttermilk and orange juice. Stir flour mixture into the butter mixture in three additions, alternating with the buttermilk/orange juice. Begin and end with the flour mixture. Gently fold in the pecans and cranberries. Divide the batter evenly among prepared pans, filling each about two-thirds full.
  • Bake in a 350°F oven for 25 to 30 minutes or until golden brown and a toothpick inserted into the center comes out clean. Allow loaves to cool in pans for five minutes, then remove and place on a wire rack to cool completely, removing parchment paper.
  • To make glaze: In a medium bowl, whisk powdered sugar, heavy cream or milk, melted butter, vanilla, and cinnamon. Add more cream or milk a little at a time if needed to create a pourable glaze. Drizzle the glaze over the top of the cooled breads.
  • Loaves can be kept in an airtight container at room temperature for up to three days.
  • Notes: The bread can be also baked in one, standard-size loaf pan instead of four miniature pans - just prepare a 9x5-inch loaf pan in the same manner above, and adjust bake time to 50-60 minutes.