Vegan Cranberry Bread Made with Oat Flour
Fresh and dried cranberries add a burst of tart and sweet flavors to this moist Cranberry Bread made with oat flour (that just happens to be a vegan quick bread too!). Made with 13 ingredients in less than one hour. This is a must-make bread for your holiday table!
Gluten Free, Egg Free, Nut Free, Soy Free, Dairy Free
Note: This post was originally published in November 2015 and updated November 2020 to be made gluten free for a more inclusive holiday!
With Thanksgiving right around the corner, do you have your menu set?
Growing up, my mom’s famous pumpkin bread always made an appearance at our Thanksgiving table. Usually I think there was some cornbread too (that was usually from a mix)… but there was never any cranberry bread.
This Vegan Cranberry Bread made with oat flour is a gluten free bread all your guests will enjoy…
… without sacrificing flavor!
Although I feel a weeee bit guilty for cheating on family favorites, now that I have my own family I’m all about adding new traditions too. The more quick breads the merrier!
Unlike many gluten free breads, this cranberry bread IS NOT a dense brick.
It’s fluffy, *moist* (I know, I know, that word makes you cringe, but is there actually a better word?!), and full of flavor.
In one loaf of bread you’ll find tart fresh cranberries, warming spices like cinnamon and ginger, plus maple syrup, and chewy dried cranberries for a delicious juxtaposition of flavors.
Why vegan and gluten free?
Baking is A LOT easier without food restrictions. BUT as someone living with food allergies, I know how hard it is to find reliable and delicious recipes with allergies… especially something that traditionally contains gluten (and eggs and maybe butter!).
This vegan cranberry quick bread is free from the TOP 8 food allergens! I’m so glad *most people* can enjoy this bread!
Although I think the holidays are a time to indulge and enjoy your seasonal favorites guilt-free, while savoring every bite, I did try to make this quick bread a bit healthier than most.
This Cranberry Bread is…
- Moist
- Fluffy
- Great to make in advance
- Vegan
- Gluten free
- Made with minimal added sugar
- Packed with holiday flavors
How to make Cranberry Quick Bread with oat flour
This is a 1-bowl type of quick bread recipe. Add all ingredients into a large bowl, mix together, pour into a loaf pan. Bake.
It’s really hard to mess up, but I’ll walk you through it a little bit more.
First, this recipe uses a “flax egg” to make it vegan. In the bottom of a large bowl combine ground flaxseed with water. You don’t even have to make it in a separate bowl. Let it sit for 5 minutes before adding the remaining ingredients.
Once the flax egg gels a little bit, add the remaining “wet” ingredients:
- Applesauce
- Coconut oil
- Apple cider vinegar
- Brown sugar
- Maple syrup
Mix these ingredients all together before adding the dry ingredients.
The dry ingredients are fairly straight forward:
- Oat flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Ginger
You don’t need to buy oat flour. All you need to do is blend or process the oats you have in your pantry for breakfast. I pulse them in my Vitamix, but any high-powered blender or food processor would work.
Can I make this quick bread recipe in advance?
You can double, triple, or quadruple the recipe with ease. If you want to make this bread this weekend, ahead of the Thanksgiving cooking cram session, you can wrap the loaves in tin foil (once cooled) and freeze until you want to use them. Just take them out of the freezer the day before you want to enjoy to defrost.
Alternatively, these loaves would make a great gift for your holiday host all season long. Try wrapping in some parchment paper or a brown paper and tying with some twine, yarn, or a pretty ribbon.
Anyways, let’s bake!
Vegan Cranberry Quick Bread Made with Oat Flour
Ingredients
- 2 tablespoons ground flaxseed
- 2/3 cup unsweetened applesauce
- 1/2 cup melted coconut oil
- 1 teaspoon apple cider vinegar
- 2 tablespoons pure maple syrup
- 1/3 cup brown sugar, additional for sprinkling on top
- 2 cups oat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon, additional for sprinkling on top
- 1/2 teaspoon ground ginger
- 3/4 cup fresh cranberries
- 1/4 cup unsweetened dried cranberries
Instructions
- Preheat oven to 350°F. Line a loaf pan with parchment paper.
- Add ground flaxseed to a large mixing bowl with 6 tablespoons with water. Let sit for at least 10 minutes until the mixture begins to thicken.
- Once the “flax egg” begins to gel, add applesauce, coconut oil, apple cider vinegar, pure maple syrup and brown sugar. Whisk to combine until sugar is completely dissolved.
- Add oat flour, baking powder, baking soda, salt, cinnamon, and ground ginger. Mix just until combined.
- Fold in the fresh and dried cranberries.
- Pour mixture in the prepared loaf pan. Sprinkle additional brown sugar and cinnamon on top, if desired.
- Bake for 50 minutes until top is golden brown and edges begin to separate from side of the pan or a toothpick inserted in the center comes out clean. Since all ovens vary, check loaf after 45 minutes.
- Let cool in the pan before removing from the pan and slicing. Enjoy!
Don’t Forget to PIN IT…
XO
Love the use of fresh and dried cranberries – such a great idea and sounds yummy!
Thanks Jenny! Happy Thanksgiving 🙂
You packed in the cranberry! Love it and I love cranberry with ginger!
Always pack in the fruit!