Gluten Free Cranberry Bread with Orange, White Chocolate, and Hazelnuts
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
  • 1¾ cup high quality gluten free flour blend (I used GF Mama's Almond Flour blend)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, softened (dairy-free butter sub like earth balance or melt works for dairy free)
  • ¾ cup white sugar
  • 2 eggs, room temperature
  • zest from one orange
  • 2 teaspoons vanilla
  • ¼ cup orange juice (I used the juice from the orange I zested)
  • ½ cup buttermilk (1½ teaspoons of vinegar with enough milk-of-your-choice to make ½ cup. Mix and let stand 5 minutes)
  • 1 cup fresh (or frozen) cranberries
  • 1 cup white chocolate chips (or DF dark chocolate if you are making it dairy free)
  • ½-1 cup skinned and chopped hazelnuts (optional)
  1. Preheat the oven to 350F. Lightly grease and dust a 9x4 inch loaf pan with gluten-free flour (you can use a regular loaf pan, but will have to adjust the baking time.)
  2. Whisk together the gluten-free flour, baking powder, baking soda, and salt in a bowl and set aside.
  3. In a stand mixer, or in a bowl with heavy-duty electric beaters, cream together the butter and sugar until fluffy.
  4. Add the eggs one at a time, beating until smooth after each egg. Add the vanilla and orange zest.
  5. Add the flour mixture and mix until smooth.
  6. Add the orange juice and buttermilk and mix until combined.
  7. Fold in the cranberries, chocolate chips, and hazelnuts.
  8. Pour the batter into the prepared 9x4 loaf pan and bake for approx 75 minutes, or until a toothpick inserted near the center of the loaf comes out clean OR the bread springs back when lightly touched.
Recipe by Flippin' Delicious at