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Cranberry Orange Mini Loaves Breads (Gluten-Free)

Cranberry Orange Mini Loaves Breads (Gluten-Free)

Julia | The Yummy Bowl
These Cranberry Orange Mini Loaves Breads are a cross between super moist quick bread and tender, orange infused, full of cranberries mini breads. Glazed with orange and sugar and baked into individual serving size mini loaves, which are gluten free and perfect to give as a gift during festive celebrations like Christmas or any other special holidays.
5 from 8 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Baking
Cuisine American
Servings 11 loaves

INGREDIENTS
  

  • 1 cup sugar
  • ⅔ cup buttermilk
  • 6 tablespoon butter , melted and cooled
  • 1 teaspoon orange zest
  • ⅓ cup orange juice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cup flour gluten-free, for bread baking
  • ½ teaspoon salt
  • 1 teaspoon baking powder, gluten-free
  • ¼ teaspoon soda
  • 1 ½ cup fresh cranberries cut into half, large
  • ½ teaspoon ground cinnamon

Orange Glaze

  • 1 cup sugar powder
  • 2 tablespoon orange juice

INSTRUCTIONS
 

  • Preheat oven to 350 F. Spray your mini loaf pans with non-stick cooking spray or use liners. Set aside.
  • In a large bowl, whisk together buttermilk, cooled butter, orange zest, orange juice, egg, and vanilla.
  • In another mixing bowl, combine flour, sugar, salt, baking powder, soda, cinnamon. Stir thoroughly until all the ingredients are combined.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Stir in the cranberries.
  • Pour the batter into mini loaves tins, filling each until full.
  • Bake for about 35-40 minutes, or until edges are golden brown and the inserted toothpick comes out clean. Remove from the oven and let the loaves cool for about 10 minutes in the pan. Then move loaves a wire rack to cool completely.
  • To make the glaze, stir together the orange juice and powdered sugar until reaches the desired consistency. Makes about 11 loaves.

NOTES

  • For better blending, all ingredients should be at room temp.
  • Gluten-free flour - the best option is to use a GF flour mix for bread baking with xanthan gum included.
  • Cranberries - if you have larger ones, cut them in half as I did. A good tip for fresh berries is to add 1 teaspoon of flour to them and mix to combine. This will ensure your cranberries won’t fall to the bottom of the bread and will spread evenly across the bread. 
  • When mixing the batter, don’t over mix it.

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