Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, and cinnamon. Whisk together.
In another bowl, mix the orange juice, sugar, vegetable oil, eggs, and orange zest until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Fold in the chopped cranberries.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.