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

inside view of Gluten-free Vegan Cranberry Orange Bread loaf sliced open

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.

Course Bread, Breakfast, Brunch, Dessert

Cuisine American, British

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

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 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
1/4 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