Insane (gluten-free) Cranberry-Orange Loaf

This Valentine’s Day, we are going seize the opportunity to love a little more.  Love each other, our food, and especially ourselves, more than we did yesterday. 

I’ve caught myself using baking as a form of communication around friends and family.  That’s just a human thing though, isn’t it?  If you think about it, the act of feeding people is basically a way to communicate friendship or love.  


At the least it shows good will.  And I’m all about good will – not just the thrift shop, either. 

But I mean, I did get my favorite mug there…

If you’re like me, you probably often use your mad skills in the kitchen to express what’s on your heart – sometimes, it’s I’m-really-sorry-hope-these-brownies-make-up-a-little-for-my-bad; sometimes it’s a get-better-quick-so-we-can-hang-out batch of cookies; or a thank-you-so-so-SO-much-here-is-my-best-chocolate-cake-ever.  


Of course, most often, our recipes are simply put together as an I-love-you!

I have a feeling you’re right there with me on that.  Well, this recipe here is me sending love to you, and from you to your friends and yourself who get to benefit from the final product of this recipe.

I adore this particular cranberry-orange loaf {it's insanely delicious}, even though I’m not a gluten-free eater on a regular basis.  The taste is so very zesty and delightful, and the texture comes out JUST right - the density and softness of a pound cake. 


And if I like it, that’s peachy.

However, I really enjoy spreading the baking love to my gluten-free friends, and dearly love to keep as many tummies happy as possible. 

Therefore, I hope to communicate my friendship and good will (sans hand-me-down treasures) to all my friends (including you!) through my FAVORITE gluten-free loaf, that just so happens to remind me of Valentine’s day and cold weather all at once.

You know… pink and white… winter cranberries…


Insane (gluten-free) Cranberry-Orange Loaf


1 c. gluten-free all-purpose flour

1/3 c. almond meal

2/3 c. oat flour

¾ tsp. xanthan gum

1 tsp. baking powder

½ tsp. baking soda

¼ tsp salt

¾ c. orange juice

3 T. canola oil

Zest from 1 large orange, or about 1 T.

1 large egg, lightly beaten

2/3 c. sugar

 1 c. fresh or frozen (unsweetened) cranberries, chopped

Slivered almonds (optional topping)


Place a rack in the center of the oven and preheat to 350 degrees F.

Spray or grease a 9 X 5” loaf pan.

Combine flours through salt in one mixing bowl, aerating with a whisk.  In another bowl, combine the wet ingredients from orange juice through sugar.

Mix the wet into the dry using a rubber spatula until just combined, and then carefully fold in the chopped cranberries.

Transfer the batter to the loaf pan.  To help your little loaf rise a little higher, you can dip a knife into oil and slice a line lengthwise through the center of the batter.  This gives it a place to poof to – as you can tell with my pictures, I forgot this step.  Still tasted fantastic though!

Top with sliced almonds, and then bake in the oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.  If it needs to continue baking, but the top starts to brown too much, you can always cover it with tinfoil to finish the baking process.

Serve it up with lots of love!  As if you’d ever do it any other way.

Nutrition per 1/12 loaf: 176 calories; 6 g fat (1 g saturated); 27 g carbs; 2 g fiber; 14 g sugar; 3 g protein; 15% DV vitamin C; 8% DV iron