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cranberry quick bread slice 2

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

Course: bread, Snack, Treat
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Makes: 10 slices
Calories: 298 kcal
Author: Dédé Wilson


  • 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 (3/4 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


  1. 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.
  2. Measure milk into a measuring cup, stir in lemon juice and allow to sit for 5 minutes to thicken.
  3. Meanwhile, whisk together the flour, baking powder, salt and baking soda in a small bowl.
  4. 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.
  5. 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.
  6. 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.
Nutrition Facts
FODMAP IT!™ Cranberry Quick Bread with Orange
Amount Per Serving
Calories 298 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Cholesterol 21mg7%
Sodium 188mg8%
Potassium 40mg1%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 23g26%
Protein 3g6%
Vitamin A 55IU1%
Vitamin C 6.7mg8%
Calcium 5mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.