Delicious vegan cranberry bread with a low-calorie sugar-free frosting. The recipe is eggless, dairy-free, gluten-free, oil-free, and easy to make. This blog post is kindly sponsored by iHerb, all thoughts and opinions are my own.
Healthy, Gluten-Free Cranberry Bread
I love the holiday season. Almost everyone is in a festive mood and excited about Christmas. And there is probably nothing more festive than a delicious, moist, and soft cranberry loaf. This cranberry bread is not only vegan, but it’s also gluten-free, oil-free, and healthy. It has a sugar-free frosting which is still sweet and so much healthier than refined sugar! So let’s have a look at this glorious dessert!
This healthy recipe contains only 10 ingredients (I don’t count baking soda and baking powder because everyone probably has it at home).
I ordered most of the ingredients from iHerb and you can see them in the below photo. Check out many of the iHerb products featured in this post here (you will get a 5% discount when you purchase via my link).
iHerb is a global leader in bringing the best overall value in natural products to their customers all over the world. iHerb furthermore offers a Triple Guarantee to ensure customers are 100% satisfied: You will get the best overall value in the world for over 30,000 brand name natural products.
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I especially loved the Organic Dried Cranberries from Eden Foods which are apple sweetened. This makes them so much healthier. You can use them throughout the year when fresh cranberries aren’t available, and they are also perfect as a healthy snack.
The frosting was made with Now Foods, Real Food Organic, Erythritol. I love using it as a cake frosting because it’s so much healthier than refined sugar and it’s furthermore low in calories. I have also used it as a frosting on my vegan carrot cake.
As an egg substitute, I used two flax eggs (ground flax seeds mixed with water). You can also use chia eggs (ground chia seeds mixed with water).
I love using canned (or homemade) coconut milk. It’s higher in fat than e.g. boxed oat milk, rice milk or almond milk, etc. which are all watered down. You could, however, also use oat cream, soy cream, or homemade cashew milk as a substitute. If you prefer using boxed plant-based milk then I would suggest adding a few tablespoons of oil, to assure that the Cranberry loaf is soft, moist, and rich!
This Vegan Cranberry Bread Is:
- Refined sugar-free
- Easy to make
How To Store
This gluten-free cranberry bread is a wonderful breakfast or dessert. You can store it in the fridge for up to 5 days. It stays moist, soft, and delicious. You can even freeze the bread slices (put them in zip-lock bags) for about 3 months.
If you make this tasty vegan cranberry bread then I would love to see it. You can DM it to me on Instagram. Don’t forget to tag me in your Insta caption + photo with @elavegan and use the hashtag #elavegan and I will gladly check out your post.
You can get a discount off your iHerb order and if you are a new customer you can get an additional $5 off your minimum $40 order by clicking here!
Related vegan and gluten-free bread/cake recipes:
- Vegan Chocolate Chip Banana Bread
- Banana Blueberry Bread
- Pumpkin Bread
- Vegan Cornbread
- Marbled Banana Bread
Vegan Cranberry Bread
- 6 tbsp Now Foods Real Food Organic Erythritol* Naturally Sweet
- 1 tsp lime juice or lemon juice or orange juice
- 1-2 tbsp Edward & Sons Let's Do Organic, Organic Creamed Coconut*
- To make the flax eggs, put 2 tbsp ground flax seeds into a small bowl, add 6 tbsp water and mix with a whisk. Set aside for 5 minutes.
- Put all dry ingredients into a bowl and stir until there are no clumps.
- In a bowl, mix all wet ingredients (except the cranberries) with an electric hand mixer and pour the mixture into the dry ingredients. Stir with a whisk. Now fold in the cranberries.
- Line a loaf pan with parchment paper. My pan measures 8 x 4 x 2.5 inches. Spoon the mixture into the loaf pan.
- Bake in the oven at 356 degrees F (180 degrees C) for about 40-50 minutes. The cranberry loaf is ready when a toothpick comes out almost clean (don't overcook it). Let it cool in the fridge.
- For the frosting: Put the Erythritol in a food processor or coffee grinder and mix until it's very fine like icing sugar. Use a whisk to mix it in a small bowl with the coconut cream and the lime/lemon juice. If the frosting is too thick add more milk or lime/lemon juice. If it's too thin add more Erythritol. Spread the frosting onto the loaf and put it in the fridge until the frosting is hard. Enjoy!
- Plant-based milk: I had the best result with canned coconut milk which will make the loaf moist, soft, and rich due to the higher fat content. If you use boxed plant-based milk (like almond milk, oat milk, etc) which is often watered down a lot, I would suggest adding a few tbsp of oil.
- Sweetener: If you are using regular sugar, make sure to use just 100 g, otherwise, the Cranberry Loaf might be too sweet.
- Flour: You can use regular flour or spelt flour instead of the 1:1 baking flour.
Nutrition information is an estimate and has been calculated automatically
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