top of page

Ginger Orange Cranberry Loaf

This gluten-free, dairy-free sweet loaf is delicious anytime, but also makes a great transitional treat between Thanksgiving and Christmas.



  • 2 cups gluten-free 1-to-1 flour blend

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 tsp ground ginger

  • 1 cup packed brown sugar

  • Grated peel of 1 large orange

  • 1 cup chopped fresh or frozen cranberries

  • 1 egg

  • ¼ cup melted vegan margarine

  • Fresh juice from 1 large orange, plus water to make ¾ cup of liquid


Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius). Grease a loaf pan with a little vegan margarine.

In a large bowl, combine the flour, baking powder, baking soda, salt and ground ginger. Mix in the brown sugar thoroughly using either a whisk or your fingers.

Add the orange peel and chopped cranberries, mixing well to coat them with the flour mixture. Set aside.

In another bowl, beat the egg. Add the melted butter and watered-down orange juice. Beat lightly together until they are well combined.

Add the wet ingredients all at once to the dry ingredients. Mix together just until blended.

Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a tester inserted into the middle of the loaf comes out clean. (Alternatively, you can bake the batter in lined muffin cups for about 20 minutes.)

Let the loaf cool in the pan for 15 minutes before turning out onto a rack. Cool completely before slicing.

Makes 1 loaf (or 12 muffins).

bottom of page