Air Fryer Cranberry Orange Breakfast Loaf
By AirFryFeast Editorial TeamPublished Apr 12, 2026 | Updated Oct 20, 2026
An air-fried cranberry and orange loaf made with a gluten-free flour blend and almond flour, with an optional orange glaze.
Air fryerAmericanEasyAir Fryer Friendly
Prep TimeUnder review
Cook TimeUnder review
Total TimeUnder review
Servings8
Temperature320°F / 160°C
Ingredients
Servings8
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup coconut sugar or brown sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt (or unsweetened dairy-free yogurt for dairy-free option)
- 1/3 cup fresh orange juice
- 1 tablespoon orange zest (from about 1 medium orange)
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen cranberries (if frozen, do not thaw)
- 2 tablespoons melted coconut oil or vegetable oil
- Optional glaze
- 1/2 cup powdered sugar mixed with 1 tablespoon fresh orange juice
Instructions
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Preheat your air fryer to 320°F (160°C) for 3–5 minutes.
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In a large bowl, whisk together gluten-free all-purpose flour, almond flour, baking powder, baking soda, salt, and coconut sugar until well combined.
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In a separate bowl, beat the eggs, then stir in Greek yogurt, fresh orange juice, orange zest, vanilla extract, and melted coconut oil until smooth.
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Pour the wet ingredients into the dry ingredients and fold gently until just combined; avoid overmixing to keep the loaf tender.
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Slowly fold in the cranberries, evenly distributing them throughout the batter.
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Lightly grease an 8-inch (20cm) loaf pan or silicone mold that fits into your air fryer basket.
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Spoon the batter into the prepared pan and gently spread it evenly.
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Place the loaf pan carefully into the air fryer basket and cook at 320°F (160°C) for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan halfway through cooking for even browning if your air fryer requires it.
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Remove the loaf from the air fryer and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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For an optional citrus glaze, whisk together powdered sugar and fresh orange juice and drizzle over the cooled loaf for added sweetness and aroma.
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Slice after cooling. Store covered in the refrigerator for up to 3 days.
Recipe guidance
Timing note
Allow for preparation, 3-5 minutes preheating, 25-28 minutes cooking or longer until the center is done, 10 minutes in-pan cooling and complete rack cooling.
Storage
Slice after cooling. Store covered in the refrigerator for up to 3 days.
FAQ
Use the specified flour blend with xanthan gum and a pan that fits the appliance with room for airflow. Cool fully before glazing.
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