Print

Cranberry Orange Bread

sliced cranberry orange loaf topped with coconut butter glaze on wood serving tray
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This Cranberry Orange Bread is fluffy, flavorful, and a perfect holiday treat! Plus it’s Vegan, Gluten-Free, and made with only 11 healthy ingredients.

Ingredients

Scale

For the Bread:

  • 2 tbsp Ground Flax + 5 tbsp Water
  • 1 cup Full Fat Coconut Milk
  • 1 tsp Vanilla Extract
  • 3/4 cup Coconut Sugar
  • ¼ cup Applesauce
  • 1 tbsp Apple Cider Vinegar
  • Zest of 1 Orange
  • 3 cups Oats, blended into flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 1/2 cup Fresh Cranberries

For the Glaze: (Optional)

  • ½ cup Coconut Butter, melted
  • 2 tbsp Maple Syrup
  • ½ tsp Vanilla Extract
  • ¼ – ½ cup Warm Filtered Water
  • Additional Orange Zest, for topping (Optional)

Instructions

  1. Preheat the oven to 350F. Mix the Ground Flax with Water in a small bowl, and set aside to let thicken for 5 minutes. Once thickened, add in the Coconut Milk, Vanilla, Coconut Sugar, Applesauce, ACV, and Orange Zest, whisking until well-combined.
  2. Toss the Fresh Cranberries in 1 tbsp of Oat Flour, then set aside. Add the Oat Flour, Baking Powder, Baking Soda, and Salt to a separate, larger bowl and whisk well. Pour the wet ingredients into the center of the bowl. Once there are no more clumps, fold in the Cranberries.
  3. Pour the batter into a greased or lined 8×3″ loaf pan, and bake in the middle rack of the oven for 45-47 minutes, or until a toothpick comes cleanly out of the center. Remove from the pan immediately and transfer to a baking rack to cool completely.
  4. To make the optional glaze, whisk the Melted Coconut Butter, Maple Syrup, Vanilla, and Orange Zest together. The mixture will thicken up while you are whisking; “thin” it out by slowly adding Warm Water to the bowl until the icing reaches your desired consistency. Spread it over the bread, and top with Orange Zest! The “glaze” will harden as it cools.

Notes

  • Coconut Sugar may be substituted with Brown Sugar
  • I do not recommend substituting the Full-Fat Coconut Milk in this recipe, as you need the fat + thickness from the Milk in order to help the bread rise. If you have an allergy, I would suggest using Soy Milk or a really creamy Nut Milk instead.
  • For a sweeter bread, substitute Fresh Cranberries with Dried
  • I would suggest topping your bread with the Glaze immediately before serving, and storing any Bread leftovers in the fridge afterwards to prevent spoiling.

Find it online: https://frommybowl.com/cranberry-orange-bread/