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Gluten Free Cranberry Orange Bread



  • Pre-heat the oven to 350 degrees and grease a 9x5 inch loaf pan with palm shortening (or butter if you tolerate dairy).
  • Pour the ACV and orange juice into a 2-cup liquid measuring cup, and then pour coconut milk into the liquid measuring cup until you hit the 1 cup line. Whisk in the zest, and set aside for later. This is your orange infused buttermilk.
  • In a medium mixing bowl, cream the palm shortening, coconut sugar, and maple syrup using hand beaters. Add the eggs and blend until creamy and smooth.
  • Add the rest of the ingredients EXCEPT the cranberries, blend to combine until smooth, and then fold in the cranberries with a spatula.
  • Pour the batter into the greased 9x5 inch loaf pan (it will come almost to the top – this is ok!), smooth out the top, and bake at 350 degrees for 1 hour until the bread springs back to tough and is deeply golden brown. Let the bread cool for at least 20 minutes in the pan before turning it out onto a cooling rack to cool further.