Gluten-Free Vegan Cranberry Bread

This Gluten-Free Vegan Cranberry Bread is moist, fluffy and filled with juicy, tart-sweet cranberries!

Course Breakfast, Dessert

Cuisine American

Keyword dairy-free cranberry bread, gluten-free cranberry bread, vegan cranberry bread, vegan cranberry loaf cake

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 264kcal

Author Rhian Williams

Ingredients

For the cranberries:

120 g (1 cup) dried cranberries
Splash (Splash) orange juice (or apple juice, or liquor of choice, such as brandy or sherry)

For the cranberry bread:

60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
2 tablespoons (2 tablespoons) lemon juice *
8 tablespoons (8 tablespoons) maple syrup (or sub any other sweetener)
1 teaspoon (1 teaspoon) vanilla extract
Pinch (Pinch) salt
150 g (1 ¼ cup) ground almonds (almond meal) **
150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
2 heaped teaspoons (2 heaped teaspoons) baking powder (ensure gluten-free if necessary)
¼ teaspoon (¼ teaspoon) bicarbonate of soda (baking soda)

Instructions

For the cranberries:

Place the dried cranberries in a bowl.
Add some orange juice, apple syrup or liquor of choice (such as brandy of sherry) until the cranberries are roughly covered.
Place in the fridge and leave to soak overnight.

For the cranberry bread:

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Add the soaked dried cranberries.
Mix well, adding a tiny splash more milk if it’s looking too dry.
Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
Bake in the oven for around 45 minutes, until risen and golden brown, and an inserted skewer comes out clean.
Leave to cool on a wire rack before slicing.
Keeps well covered in the fridge for up to a few days.

Notes

*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the bread fluffy. If you don't want to use lemon juice, replace with 1 tablespoon apple cider vinegar instead.

**You can alternatively use almond flour.

Nutrition