Cranberry Orange Bread (Gluten-free, Vegan, No Flax, Egg-free)

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This Gluten-free Vegan Cranberry Orange Bread makes fall, winter and the holidays extra cheerful with seasonal fruits and lovely smells! Bake up a loaf of this easy one-bowl recipe, and make everyone you love happy.

This recipe is flax-free and egg-free.

Cranberries and oranges each holiday season

Cranberries are farmed in Oregon, where we live, because of the perfect growing conditions. 7% of the country’s cranberries come from the coastal towns of our state, or 40 million pounds annually!

These beautiful winter berries can brighten the gray days of fall and winter and bring so much cheer to holiday tables.

So it’s fitting to place them with oranges, another winter fruit, during the cold months — providing vitamins and beauty until the sun graces us again with more warmth and light.

Ingredients in Gluten-free Vegan Cranberry Orange Bread 

This recipe contains bananas, to create an easy super moist loaf that rises well, even though it’s egg-free.

The bananas are a very minor flavor; you don’t really notice or taste them. The dominant flavors are definitely Cranberry & Orange.

Additionally, the dry ingredients are:

• oat flour
• blanched almond flour (Here‘s the best one that I love.)
• coconut sugar — Not too much.
• psyllium husk whole (This one OR this one for success, because this ingredient varies brand to brand.) — We use this ingredient in egg-free baking instead of flax.
• baking powder
• baking soda
• sea salt

And the wet ingredients:

• avocado oil, or olive oil
• fresh or frozen cranberries
• orange oil, or orange zest (Find orange oil here.)
  

How to make Gluten-free Vegan Cranberry Orange Bread 

1. Grease loaf pan, or line with parchment paper. Set aside. Preheat oven to 325℉.
2. Smash bananas with fork in large mixing bowl. Add oil and orange oil or zest.
3. Pre-measure into measuring cups/spoons: almond flour, coconut sugar, psyllium husk whole, baking powder, baking soda and sea salt.
4. Dump almond flour on top of smashed bananas. Then measure and dump oat flour on top of almond flour. Use electric handheld mixer (or mix by hand) to combine well. Fold in cranberries.
5. Scrape batter into prepared pan. Bake 60 to 65 minutes, or until toothpick inserted into the center comes out clean.

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Cranberry Orange Bread (Gluten-free, Vegan, No Flax, Egg-free)

This Gluten-free Vegan Cranberry Orange Bread makes fall, winter and the holidays extra cheerful with seasonal fruits and lovely smells! Bake up a loaf of this easy one-bowl recipe, and make everyone you love happy.

This recipe is flax-free and egg-free.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Bread, Breakfast, Brunch, Dessert

Cuisine: American, British

Keyword: bread, cranberry, egg-free, gluten-free, no flax, orange, vegan

Servings: 10 servings

Calories: 279kcal

Author: Megan

Cost: $3

Equipment

• large mixing bowl
• loaf pan , any average size
• handheld or stand electric mixer , optional

Ingredients

• 4 large bananas ripe with a few brown spots or very ripe, peeled (about 1.14oz unpeeled, 855g)
• ¼ cup olive oil or avocado oil
• ¼ teaspoon orange oil or 1 Tablespoon finely grated fresh orange zest (from one orange)
• 2 cups oat flour (7.6oz/216g)
• 1 cup blanched almond flour (3.6oz/103g)
• ¼ cup coconut sugar (1.2oz/34g)
• ¼ cup psyllium husk whole <-- This brand/product recommended (or this one). (.5oz/16g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda sifted
• ½ teaspoon salt
• 1 cup cranberries fresh or frozen, roughly chopped

Instructions

• Grease loaf pan; or lightly grease and then line with parchment paper. Set aside. Preheat oven to 325℉.
• Smash bananas with fork in large mixing bowl. Add oil and orange oil or orange zest.
• Pre-measure into measuring cups/spoons: almond flour, coconut sugar, psyllium husk whole, baking powder, baking soda and sea salt.
• Dump almond flour on top of smashed bananas. Then measure and dump oat flour on top of almond flour. Add all the remaining ingredients on top.
• Use electric handheld mixer (or mix by hand) to combine well. Fold in cranberries.
  
• Scoop/scrape batter into prepared pan (it will be thick). Bake 60 to 65 minutes, or until toothpick comes out clean.

Notes

How to store leftovers

Store leftover banana bread on the counter, covered, for up to 2 days. Store, sealed, in the fridge for up to 4 days. After that, store in the freezer for up to 3 months.

Nutrition

Calories: 279kcal | Carbohydrates: 36g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 160mg | Potassium: 289mg | Fiber: 7g | Sugar: 10g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 2mg

You can Pin Gluten-free Vegan Cranberry Orange Bread here:

More GF Vegan fall, winter and holiday baked goods

• Gluten-free Vegan Banana Bread
• Oatmeal Cookies
• Cappuccino Chocolate Chip Muffins
• Gluten-free Vegan Oat Bread (for sandwiches and toast)
• Best Grain-free Granola Recipe
• Oat Flour Cake (for layer cakes and celebrations)