Cranberry Quick Bread for the Low FODMAPer
If you have been looking for a fruit-filled baked treat, look no further than our Cranberry Quick Bread with Orange. Quick breads are so named because they do not require any yeast to help them rise and are therefore – by definition – quick to whip up and get into the oven. They typically rely on baking powder for their loft.
Are You Missing Cranberry Quick Bread?
Cranberry quick breads have always been part of my repertoire, beginning from when I first learned to bake as a child. I loved making them because they were so easy, yet the results were so impressive – and then there is the smell wafting from the oven…The Smell! Intoxicating. Subsequently, at every bakery and commercial kitchen I have worked in, some version of cranberry quick bread was created because customers always flock to it. It’s sweet, but not overly so. It attracts the eye, is easy to slice and pack for a snack and it works well for breakfast or a mid-day pick-me-up. We eat it plain and even with peanut butter or a piece of cheese!
FODMAP That Quick Bread!
This is a FODMAP IT!™ version of a bread I created years ago. I reduced the sugar and fresh cranberry amounts and re-worked the loaf to be gluten-free.
Cranberries Are Low FODMAP?
Yes. Check out our Cranberries entry in the Explore and Ingredient section and read about what science has told us about fresh, frozen and dried cranberries as they relate to FODMAPs.
More Quick Breads
We love quick breads for their easy of preparation and comfort food appeal.
- Low FODMAP Beer Bread
- Low FODMAP Banana Zucchini Bread
- Low FODMAP Strawberry Bread
- Low FODMAP Coconut Lime Bread
- Low FODMAP Poppy Seed Carrot Banana Bread
- Low FODMAP Chocolate Coconut Banana Bread
FODMAP IT!™ Cranberry Quick Bread with Orange
Now you can have a Cranberry Quick Bread that is low FODMAP and gluten-free. Pay attention to serving sizes!
Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) loaf; 10 slices; serving size 1 slice
- 3/4 (Scant) cup (180 ml) lactose-free whole milk, at room temperature
- 1 tablespoon lemon juice
- 1 3/4 cups (254 g) all-purpose flour gluten-free flour, such as Bob’s Red Mill 1 to 1 Baking Flour
- 1 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup (149 g) sugar
- 6 tablespoons (¾ stick) unsalted butter, melted and cooled
- 1/4 cup (60 ml) orange juice
- 2 teaspoons finely grated orange zest
- 1 large egg, at room temperature
- 1 cup (106 g) cranberries,, fresh or frozen, roughly chopped
- 1/2 cup (25 g) toasted walnut halves, finely chopped
- 1/4 cup (40 g) dried cranberries, roughly chopped
Position rack in the center of your oven. Preheat to 350°F/180°C. Coat a 9-inch by 5-inch (23 cm x 12 cm) loaf pan with nonstick spray, line with parchment paper along the bottom with overhang on the two short ends; set aside.
Measure milk into a measuring cup, stir in lemon juice and allow to sit for 5 minutes to thicken.
Meanwhile, whisk together the flour, baking powder, salt and baking soda in a small bowl.
Once the milk is thickened, pour it into a large mixing bowl. Whisk in the sugar, melted butter, orange juice and zest and until incorporated. Whisk in egg until mixture is smooth.
Pour wet ingredients over dry ingredients and fold together just until a few floury streaks remain, then fold in both kinds of cranberries and the nuts.
Scrape batter into prepared loaf pan and bake for about 50 to 60 minutes. A toothpick should test clean when inserted in center of bread, the top will be golden and risen and the edges will just be pulling away from the sides of the pan. Cool pan on rack for 10 minutes, then turn bread out and cool completely on rack. Wrap in plastic wrap and let sit at room temperature at least overnight before slicing. Bread will keep for about 4 days.
- I am not a huge fan of freezing baked goods, so when I tell you that something freezes well, it REALLY does. This is such a recipe. Make extra and freeze a loaf.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Tell Us What You Think
6 comments for “FODMAP IT!™ Cranberry Quick Bread with Orange”
I replaced the sugar with 6oz of maple syrup and it came out great! Just don’t love the gummy texture of Bob’s gluten free flour.
Hi Heather, replacing with maple syrup can absolutely alter the texture and increase the likelihood go a gummy texture. Of all the flour blends I stand by the Bob’s as not being gummy and I have baked with it hundreds and hundreds of times. I would take a look at measuring equipment and procedure. I want to help you get a great result.
Can you substitute lemon for the orange in this recipe? Thanks
I actually do not think it would work well. The orange juice is a principle part and the sugar content of OJ is vastly different from lemon. How about using OJ but lemon zest?
This quick bread turned out delicious. Mine cooked for about 75 minutes total and the taste is fabulous. Thank you for another wonderful recipe!
I have to make a batch! Love this one – thank you for taking the time to write and inspire others.