Gluten-free Cranberry Orange Walnut Bread with Sweet Orange Glaze

Gluten-free Cranberry Orange Walnut Bread with Sweet Orange Glaze

My mom used to bake a simple orange cake when I was growing up, the taste of which I still remember with longing. Oranges were a winter fruit and she would use zest and juice to flavor the delicious bundt cake. So, when I saw this recipe for a richer version of that cake, in Marcy Goldman’s book, A Passion for Baking, I couldn’t resist. The result is a tangy, moist, slightly sweet bread with occasional explosions of cranberry tartness, mellowed with roasted walnuts.


Gluten-free Cranberry Orange Walnut Bread with Sweet Orange Glaze

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Recipe by Simona Gluten-free Course: Recipes
Prep time


Cooking time




  • For the sweet bread
  • 76 g 76 unsalted butter, softened – 1/3 cup

  • 200 g 200 granulated sugar – 1 cup

  • 1 medium 1 orange zest

  • 1 large 1 egg

  • 1 teaspoon 1 vanilla extract

  • 120 g 120 orange juice – 1/2 cup

  • 120 g 120 buttermilk – 1/2 cup

  • 2 Tablespoons 2 glycerin

  • 312 g 312 Simona’s Flour Mix – 2 cups

  • 2 teaspoons 2 baking powder

  • 1/2 teaspoon 1/2 baking soda

  • 1/4 teaspoon 1/4 salt

  • 160 g 160 dried cranberries , half of them coarsely chopped – 1 cup

  • 70 g 70 chopped roasted walnuts – 1/2 cup

  • For the sweet glaze
  • 80 g 80 orange juice

  • 1 teaspoon 1 lemon juice

  • 30 g 30 granulated sugar – 2 Tablespoons


  • Preheat the oven to 350 degrees Fahrenheit. Generously grease a 9×3 inch loaf pan.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar. Blend in orange zest, egg, and vanilla extract.
  • In a medium bowl mix together orange juice, buttermilk and glycerin. Combine flour, baking powder, baking soda, and salt in another medium bowl. Add dry and liquid ingredient to the butter mixture, alternatively.
  • Fold cranberries and walnuts in the batter and spoon into the prepared loaf pan.
  • Bake for 55 to 60 minutes, until the cake is lightly browned and springs back when gently pressed. Place on a cooling rack.
  • In the meanwhile, in a small saucepan gently simmer the ingredients for the glaze for 5 minutes. When ready, brush the gaze over the cake while still in the pan and warm. You will need to repeat once or twice, until all the glaze is used. Let the cake stand until it’s completely cool before removing from the pan and enjoy!

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