1/2 cup (1 stick) unsalted butter at room temperature
2 eggs
3 egg yolks
4 cups cup-for-cup gluten-free flour
1 cup milk
1 cup sugar
3/4 cup Cranberry-Orange Julienne Baking cranberries, soaked in warm water for 1 hour and drained
2 oranges, zested
2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
Additional gluten-free flour for kneading


  1. Preheat the oven to 425 degrees F.
  2. Butter and flour an 8-inch round deep cake pan, panettone mold, or deep loaf pan. 
  3. In a mixer, use the blade attachment to cream the butter with the eggs and egg yolks until pale yellow, 4-6 minutes.
  4. Replace the beater with the dough hook attachment and add half of the flour with the mixer on low. Add half the milk and mix for 1 minute. Alternate the remaining flour followed by the remaining milk. Add all of the sugar and mix well. 
  5. Continue mixing with the dough hook until the dough becomes dry enough to handle. Generously sprinkle additional gluten-free flour on a smooth counter surface. Turn the dough out onto a floured surface and sprinkle with the Cranberry-Orange Julienne Cooking & Baking cranberries, orange zest, cream of tartar, and baking soda. Knead by hand for 5 to 10 minutes, sprinkling with flour as needed to prevent the dough from sticking to the counter.
  6. Place the dough in the prepared pan and bake for 35 to 45 minutes for the cake pan or panettone mold, 50-65 minutes for the loaf pan, or until a wooden skewer inserted in the center comes out clean. The top will be cracked and golden. If using a loaf pan, cover the top with tinfoil after 40 minutes to prevent over browning.
  7. Remove from the oven, invert onto a rack and cool. Slice to serve.
Unlike Panettone Milanese, this gluten-free panettone isn't a yeast bread. Thanks to the kneading process, however, instead of tasting like a typical quick bread, this lovely cranberry orange bread lands somewhere in between the two, making it perfect for breakfast toast, snacking, or even a decadent french toast!


*Adapted from this recipe