Gluten Free/Vegan Orange Cranberry Bread.

by Brittany on December 26, 2010

Posted December 26, 2010 by Brittany
Gluten/Dairy/Soy/Egg/Corn Free and Vegan. Easy to make and delicious.

  • Prep Time :
    10 min
  • Cook Time :
    60 min
  • Ready Time :
    1 hour, 10 min



  • 3/4 cup Arrowroot or Tapioca
  • 3/4 cup Rice Flour (You can use Brown or White Rice flour- or Millet Flour here)
  • 1/2 cup Sorghum Flour
  • 1/2 teaspoon Baking Soda
  • 1 1/2 teaspoons Baking Powder
  • 1/2 tablespoon Salt
  • 4 tablespoons Melted Earth Balance Butter ( 1/4 cup)
  • 1 1/4 cups Sugar
  • 1 1/2 teaspoons Ener-G Egg Replacer (1 Egg may be used instead if you are not egg free)
  • 1 teaspoon Xanthan Gum (Or Guar Gum)
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Orange Juice
  • 1 Small (individual) container of Dairy Free Plain Yoghurt (I used Coconut Yogurt)
  • 1 cup Fresh Whole Cranberries
  • 1/2 cup Chopped Pecans


Yummy and Moist! The tartness of the cranberries in this bread taste wonderful with Earth Balance Butter. To make this recipe corn free use Coconut or another type of oil in place of the butter and use xanthan gum instead of the guar gum.

Unrefined granulated sugar can also be used here in place of the white sugar.


  1. Preheat oven to 350 degrees. Grease  and flour Loaf pan (you may use Rice, Millet or Sorghum Flour for this)
  2. Combine all ingredients in a large bowl and mix well! Begin with the dry ingredients and then mix in the wet (This cane be done in a stand mixer or with a hand blender) Fold in the Cranberries and Pecans Last.
  3. Pour mixture into prepared loaf pan and bake for 1 hour. Remove from oven and allow it to cool for 15 minutes or so – so that it may continue cooking.
  4. Serve! (this bread is wonderful for breakfast)

This bread freezes remarkably well. I like to slice it and allow it to cool completely before wrapping in and then placing it in a freezer safe bag.


{ 14 comments… read them below or add one }

Niv April 6, 2011 at 1:39 pm

HI Brittany

Can yogurt be replaced with sour cream? Any ideas.



BrittanyAngell April 6, 2011 at 2:41 pm

Sure!! It should have the same effect :)


destend2b April 19, 2011 at 12:22 pm

What can be substituted in your recipes that use sugar? I prefer to cook and bake with Stevia and Yacon Syrup. What would be used for 1 1/2 cup of sugar in your cranberry orange bread or any other recipes that use sugar? Thanks. So glad I found your web site. Found it on the Chicago Gluten Free Expo web site.


BrittanyAngell April 19, 2011 at 5:34 pm

Hi! I honestly have never worked with Yacon Syrup- I have only used Raw Honey, Raw Agave and Coconut Nectar.. As a general rule I like to go easy with adding the liquid sugars as they tend to up the moisture level in a baked good significantly. This Quick bread is quite moist as is- So with that being said- I would try using Xylitol, Coconut Sugar or Sucanat.

Another idea is to use Apple Sauce in place of the yoghurt that I have called for. That will provide natural sweetness- then add as much stevia as you see fit. (and Omit the sugar that I called for)

Please let me know if you experiment with this recipe! Would love to hear your results!
AND I hope to meet you at the Expo in week :) -Brittany-


Niv November 14, 2011 at 9:50 pm

I see that I have made this recipe before but I seem to have forgotten what is the missing ingredient after sugar in the list. Thanks


Brittany November 15, 2011 at 2:36 am

Whenever my site has a server problem it for whatever reason always deletes my egg replacer ingredient! So weird! sorry for this.. it should be all fixed!


Dee Powell November 18, 2011 at 3:39 am

In the ingredient list, between 1 1/4 sugar and 1 tsp xanthan gum is a measurement of 1 1/2 teaspoons – but the ingredient is not listed – just the measurement is there. Could you please tell us what the ingredient is?

1 1/4 cups Sugar
1 1/2 teaspoons
1 teaspoon Xanthan Gum (Or Guar Gum)

Thank you. Dee


Dee Powell November 18, 2011 at 3:40 am

Now it is there. Sorry


Brittany November 18, 2011 at 4:09 am

Weird!! I’m Sorry if my site is acting up.


PJ December 2, 2011 at 3:59 pm

Hi Brittany. I have a possible correction for you. Under directions you have ‘To make this recipe corn free … use xanthan gum instead of the guar gum.’ I apologize if I’m wrong, but don’t you mean ‘use guar gum instead of the xanthan gum’? Please accept my apology if my research is incorrect–I am on a corn-free diet (among other things) and have switched all my xanthan gum to guar and all the Earth Balance (which I love, but it doesn’t love me) to palm shortening or coconut oil.


Brittany December 2, 2011 at 4:34 pm

Whoopsies!! You are correct. My error. Thanks for picking up on that and letting me know. I wouldn’t want to misguide and make someone sick.


Sharon December 20, 2011 at 8:18 pm

Made this last week and it came out so moist and delicious!! I’m making a double batch today and giving one to my sister for Christmas. I’m making one as a loaf and going to attempt one batch as muffins (I’m also baking two date nut breads and ran out of loaf pans!)


Julia January 27, 2012 at 2:59 am

My husband’s new favorite bread! We’ve struggled to find wheat-free, rice free, potato free recipes that taste good and are moist. This website is a breath of fresh air – and yummy food. Since fresh cranberries are not available now, I used thawed whole frozen cranberries & it turned out great. Thank you.


Adriane December 22, 2012 at 11:51 pm

I’m surprised this batch made it into the oven as I couldn’t stop eating the batter!


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