Written by Dianne B. Published on in , Breakfast, Christmas, Holidays, Snacks
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Studded with sweetened dried cranberries and orange zest, this Low FODMAP Iced Orange Cranberry Bread is gluten-free and makes a tasty holiday treat.
Have any of you been watching “The Great American Baking Show”? At first I didn’t want to watch it because I thought it would be too stressful, but I’ve actually been enjoying it. Seeing the skill and creativeness these bakers have is so inspiring. The only part I don’t like is the time crunch. I guess that’s what makes the show exciting, but it reminds me too much of writing my book. 100 recipes in less than six months. Talk about a time crunch.
These days I’m enjoying taking my time and not putting too much pressure on myself to get recipes done and posted. This bread recipe was fairly easy to come up with since I just used the base bread recipe from my Glazed Lemon Loaf. Change out the lemon for orange, add some cranberries and icing and….ta da! A whole new recipe.
My husband and I eat those little mandarin oranges called Halo’s like crazy during the winter, so that’s what I had on hand in making this bread. Soaking the dried cranberries in boiling water helps to plump them up and make them softer. Dried cranberries contain moderate amounts of FODMAPs, but one tablespoon is a safe serving size. With only 1/2 cup of dried cranberries, this bread is well within the limit. That is if you only eat one slice. This Low FODMAP Iced Orange Cranberry Bread is so good though, you might have trouble sticking with only one piece!
Try these other low-FODMAP Bread recipes from my collection:
- Banana Gingerbread
- Glazed Lemon Loaf
- Double Chocolate Zucchini Bread
Studded with sweetened dried cranberries and orange zest, this Low FODMAP Iced Orange Cranberry Bread is gluten-free and makes a tasty holiday treat.
Course Breakfast, Snack
Cuisine American
Keyword bread, cranberry, gluten-free, gum-free, low-fodmap, orange
Prep Time 20 minutes minutes
Cook Time 1 hour hour
Cooling time 2 hours hours
Total Time 1 hour hour 20 minutes minutes
Servings 12 slices
Ingredients
- 1/2 cup sweetened dried cranberries
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup plain, lactose-free, low-fat kefir* (or lactose-free milk)
- 1/2 cup canola oil
- 1 tablespoon fresh orange zest (the zest of about 4 small mandarin oranges)
- 1 3/4 cup Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend (8.2 oz. or 232 g.)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Icing:
- 1/2 cup confectioners’ sugar
- 2 to 3 teaspoons fresh orange juice (the juice of about half of one small mandarin orange)
Instructions
Place the dried cranberries in a small bowl. Pour 1 cup boiling water over and let sit about 20 minutes. Drain well and pat dry with a towel.
Meanwhile, preheat oven to 350 degrees F. Spritz a 8″ x 4″ loaf pan with cooking spray and line with parchment paper (or grease and flour pan really well).
Add eggs to a large mixing bowl and beat until frothy. Stir in the sugar, kefir, oil, and orange zest. Blend well. Measure out the flour by lightly spooning into measuring cup and leveling off with the back of knife. Add the flour, baking powder and salt to the egg mixture and stir until smooth and there are no lumps (batter will be thin). Fold in the cranberries.
Pour into prepared pan. Bake 55 to 60 minutes or until lightly browned on top and bread tests done with a toothpick.
Cool bread completely in pan on a cooling rack. Transfer bread out of pan, loosening the edges with a knife if needed, onto a plate or cutting board. Poke holes all over the top of the bread with a toothpick (this allows the icing to seep in and make the bread more moist).
Combine confectioners’ sugar and 2 teaspoons orange juice together in a small bowl. Stir in more juice by the 1/2 teaspoon until desired consistency.
Pour icing evenly over the top of the bread. Slice and serve.
Notes
* I like the extra layer of tangyness the kefir gives this bread, but lactose-free milk or suitable non-dairy milk may be used instead. Green Valley Organics make a lactose-free kefir and Lifeway kefir (which I use) is up to 99% lactose-free.
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9 Comments
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March 10, 2018 at 2:38 am ·Reply
I'm new to the low FODMAP diet and new to gluten free baking. I made this bread for the first time tonight and it was wonderful! I knocked the sugar down to 1/2 cup and it was still sweet enough that I didn't miss the icing drizzle on the top (I skipped that part out of laziness). As an avid baker, I'm excited to be able to bake a bread that is safe for me to eat while following the low FODMAP eating plan. Thank you for developing & sharing such a wonderful recipe!
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March 11, 2018 at 8:29 pm ·Reply
Thank you so much for the comment! I'm glad you like it. Hope you find more of my recipes that work for you!
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April 8, 2018 at 9:52 pm ·Reply
I've made this three times now and every time is perfect and delicious!
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April 12, 2018 at 10:47 pm ·Reply
Wonderful! Glad you are enjoying the recipe!
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Brittany Sanchez
January 28, 2019 at 2:54 pm ·Reply
Can I use butter instead of canola oil?
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Dianne B.
January 28, 2019 at 11:14 pm ·Reply
I have not tried this recipe with butter, so I can’t say for sure. I have a feeling it would probably work.
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Josie Minni
April 20, 2020 at 12:34 am ·Reply
So, so, so, so good! I love this recipe. I made it with butter and lactose-free kefir. My husband and son also enjoyed it. I’m looking forward to making this again. -
Jessica
December 7, 2023 at 12:30 am ·Reply
Hi,
This looks delicious! Would using fresh cranberries work well?
Thank you!
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Dianne B.
December 14, 2023 at 8:21 pm ·Reply
Yes, I think fresh cranberries would work fine!
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About Me
Dianne
I create recipes for people (including my husband and myself) with sensitive bellies. I also love photographing food. I read books and practice yoga in my spare time. Read More »
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