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Sliced cranberry orange quick bread with a cranberry sauce on top, sitting on a wood board

VEGAN CRANBERRY ORANGE QUICK BREAD

A quick and easy cranberry orange bread that's oil-free, refined sugar-free, gluten-free, and delicious!
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 Servings
Calories: 227kcal
Author: Linda Meyer

Ingredients

  • 1 cup oat flour
  • 1 cup Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ounce" class="wprm-recipe-ingredient-link">rolled oats
  • 1 ½ cups all-purpose gluten-free flour
  • 1 tablespoon orange zest
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground sea salt
  • ¾ cup pure maple syrup
  • 1/3 cup orange juice
  • 2 tablespoon ground flax seed and ¼ cup (60 ml) water, whisked together
  • 1 teaspoon pure vanilla extract
  • 1 banana pureed
  • ¾ cup unsweetened plant milk
  • 1 cup fresh cranberries, chopped

FOR THE CRANBERRY SAUCE

  • 2 cups fresh cranberries
  • ¼ cup orange juice
  • 3 tablespoon pure maple syrup
  • 1 teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves

Instructions

  • Preheat oven to 350°F (176°C) and grease or line a 8-inch (20 cm) bread pan with parchment paper.
  • In a large mixing bowl, whisk the flours, oats, baking powder, baking soda, cinnamon, ginger, and salt until combined. Add the orange juice, maple syrup, vanilla, banana, flax egg, and milk and stir until well combined. Fold in the cranberries to combine and pour into the bread pan and press the batter until it’s evenly distributed into the pan.
  • Bake for 1 hour, or until golden brown and slightly cracked on top and a wooden toothpick comes out clean when inserted into the center of the loaf. Let cool for fifteen minutes and then remove from the pan and let cool on a wire rack.

FOR THE CRANBERRY SAUCE

  • In a small sauce pan on medium heat, bring the cranberries, orange juice, and spices to a boil. Reduce the heat to low and simmer until the cranberries have popped and the mixture thickens. Remove from the heat and let cool It will thicken even more as it cools. Spread over the entire loaf or individual pieces.

Notes

Refrigerate for up to 5 days or freeze.
The Nutrition Facts are an estimate only. 

Nutrition

Calories: 227kcal | Carbohydrates: 46g | Protein: 4g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 164mg | Potassium: 261mg | Fiber: 5g | Sugar: 19g | Vitamin A: 75IU | Vitamin C: 10.9mg | Calcium: 92mg | Iron: 1.6mg