Go Back
+ servings
Sliced cranberry orange quick bread with a cranberry sauce on top, sitting on a wood board


A quick and easy cranberry orange bread that's oil-free, refined sugar-free, gluten-free, and delicious!
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 Servings
Calories 227 kcal
Author Linda Meyer


  • 1 cup oat flour
  • 1 cup Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ounce">rolled oats
  • 1 ½ cups all-purpose gluten-free flour
  • 1 tbsp orange zest
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground sea salt
  • ¾ cup pure maple syrup
  • 1/3 cup orange juice
  • 2 tbsp ground flax seed and ¼ cup (60 ml) water, whisked together
  • 1 tsp pure vanilla extract
  • 1 banana pureed
  • ¾ cup unsweetened plant milk
  • 1 cup fresh cranberries, chopped


  • 2 cups fresh cranberries
  • ¼ cup orange juice
  • 3 tbsp pure maple syrup
  • 1 tsp nutmeg
  • ½ tsp cinnamon
  • ¼ tsp ground cloves


  1. Preheat oven to 350°F (176°C) and grease or line a 8-inch (20 cm) bread pan with parchment paper.
  2. In a large mixing bowl, whisk the flours, oats, baking powder, baking soda, cinnamon, ginger, and salt until combined. Add the orange juice, maple syrup, vanilla, banana, flax egg, and milk and stir until well combined. Fold in the cranberries to combine and pour into the bread pan and press the batter until it’s evenly distributed into the pan.
  3. Bake for 1 hour, or until golden brown and slightly cracked on top and a wooden toothpick comes out clean when inserted into the center of the loaf. Let cool for fifteen minutes and then remove from the pan and let cool on a wire rack.


  1. In a small sauce pan on medium heat, bring the cranberries, orange juice, and spices to a boil. Reduce the heat to low and simmer until the cranberries have popped and the mixture thickens. Remove from the heat and let cool It will thicken even more as it cools. Spread over the entire loaf or individual pieces.

Recipe Notes

Refrigerate for up to 5 days or freeze.

The Nutrition Facts are an estimate only. 

Nutrition Facts
Amount Per Serving
Calories 227 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 164mg7%
Potassium 261mg7%
Carbohydrates 46g15%
Fiber 5g21%
Sugar 19g21%
Protein 4g8%
Vitamin A 75IU2%
Vitamin C 10.9mg13%
Calcium 92mg9%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.