A simple vegan gluten free orange cranberry bread that’s packed with amazing flavours courtesy of tart cranberries and citrusy oranges. It’s the one of the best treats to make for Christmas morning, Thanksgiving, or any other time of year! This loaf is moist, it’s easy-to-make, and it’s a delicious gluten free quick bread you can make to treat your family and friends.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a large bowl, whisk the flour, baking powder, and salt together.
In a small bowl, mix the sugar, applesauce, melted coconut oil, orange juice, orange zest, vanilla, and flax mixture together.
Pour wet ingredients into dry ingredients and mix well to combine.
Fold in the cranberries.
If using, fold in the chopped walnuts.
Pour into greased loaf pan.
Bake for 50-55 minutes or until a tester comes out clean.
Allow the loaf to fully cool before cutting into it.
Please read all of the FAQ info above before making this recipe.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) with the red label, NOT the blue label), so please know that your results may not be the same as mine if substitute with another gluten-free flour blend.
This recipe will NOT work with coconut flour.
1 tablespoon of orange zest will be the amount you get from a large orange.
Cranberries can be chopped if you prefer smaller pieces.
If using frozen cranberries, don't use coconut oil or the batter will stiffen, use another neutral flavoured oil such as avocado or safflower.
Baking times will vary slightly, depending on your oven and the type of bakeware you use. I use a glass loaf dish when making this recipe. Start checking around the 50 minute mark. Be sure that you are using a 9x5-inch loaf pan like this one, or this one, and not an 8x4-inch loaf pan (or any other size) or your cranberry orange bread will not bake properly.
Store wrapped in an airtight container for 2 to 3 days. For more storage info, see above.
Nutrition info listed below is for 1 of 12 slices of the recipe made as written above and without walnuts. Info is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.