Cranberry Orange Creamcicle Bread Bliss

This beautiful bread makes a blissful breakfast or a decadent dessert topped with my Orange Cranberry Icing (recipe below).  It’s even easier to make a double batch, let the bread cool completely, then freeze for a later date!  Cranberries out of season?  This bread would be delicious with raspberries, or even strawberries. 

Dry Ingredients:

  • 3/4 cup arrowroot powder
  • 3/4 cup organic white rice flour
  • 1/2 cup sorghum flour
  • 2 teaspoons baking powder
  • 1/2 tablespoon salt
  • 1 teaspoon ground chia seeds (xanthan & guar gum replacement)
  • 1 1/4 cups organic granulated sugar

Wet Ingredients:

  • 1/4 Cup melted non-dairy butter spread (such as Earth Balance)
  • 1 Tablespoon ground chia seeds mixed with 3 Tablespoons hot water (1 egg replacer – you may use ground flax seed in replace of chia seeds)
  • 1 teaspoon Vanilla Extract
  • 3/4 cup non-dairy yogurt
  • 1 cup fresh whole organic cranberries (if fresh aren’t in season, use thawed frozen cranberries or fresh/frozen raspberries/strawberries)
  • 3/4 cup fresh orange juice
  • Zest of 2 oranges

Optional Orange Cranberry Icing:


  1. Preheat your oven to 350 degrees.  Combine your dry ingredients in a bowl and stir until incorporated, set aside. Prepare your egg replacer: mix your chia seeds and hot water, whisk, and set aside for 5 minutes (it will become thick and have a goo-like consistency).
  2. When your egg replacer is ready, in a large bowl whisk all of your wet ingredients together.  Combine your wet & dry ingredients and stir until combined; fold in your cranberries.
  3. Grease and flour a loaf pan (you may use your rice flour) & add your batter.  Bake for 1 hour and let cool.  Invert your loaf pan on your serving platter to remove your bread.
  4. To make this bread a satisfying dessert, mix your icing ingredients and drizzle over your bread until covered.  Top with orange zest, if desired.
  5. Enjoy eating whole!

Recipe adapted from Real Sustenance.


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