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!
The Ingredients
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.
As a California based superstore, iHerb guarantees that all products are authentic brands sold in the U.S. market. They are committed to providing quality assurance for their products, and they ship directly from climate-controlled warehouses. iHerb also offers a delivery guarantee and provide free or discounted shipping to over 150 countries around the world.
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.
Sugar-free Frosting
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:
- Dairy-free
- Egg-free
- Gluten-free
- Oil-free
- Healthy
- 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
Ingredients
Dry Ingredients:
- 1 1/2 cups (200 g) Bob's Red Mill 1 to 1 Baking Flour* (gluten-free)
- 3/4 cup (80 g) Bob's Red Mill Natural Almond Flour Super Fine
- 3/4 cup (150 g) Now Foods Real Food Xylitol*
- 1 tsp baking powder
- 1/2 tsp baking soda
Wet ingredients:
- 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water)
- 1 1/2 cups (200 g) Eden Foods Organic Dried Cranberries*
- 1 cup (240 ml) plant-based milk (*see recipe notes)
- 2 tbsp lemon juice or lime juice or orange juice
- 1 1/2 tsp Simply Organic, Madagascar Pure Vanilla Extract*
Frosting:
- 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*
Instructions
- 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!
Notes
- 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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This looks so good!!! A couple questions – could I use fresh cranberries? And I can’t eat almonds or dried coconut, so do you think I could substitute oat flour for the almond flour? Would love to know what you suggest!
Hi Shelly, you can use 1 1/2 cups of fresh cranberries. Any ground nuts or seeds are fine instead of almond flour. 🙂
I am also allergic to almonds, and I find finely ground sunflower seeds an excellent substitute for almond flour. BTW, Ela, I LOVE your recipes! Thank you for sharing them.
So glad you like them, Sheryl. 🙂
Hi Ela… I am super excited to try this recipe. Could you pls share whether 2 flax eggs equal 2tbsp ground flaxseed plus 6tbsp water as mentioned under wet ingredients or 1tbsp flaxseed powder plus 6tbsp water as mentioned in the first instruction.
Hi Lakshya, it’s 2 tbsp ground flax seeds plus 6 tbsp water. I just fixed the instructions. Thank you!! 🙂
Olá, como posso fazer a geada substituindo esse creme de coco? Ele é o conhecido leite de coco brasileiro?
Delectable! I used spelt flour, 100g of coconut sugar, reduced the cranberry amount by about 25g, and I added walnuts. Highly recommend!
Hi Rose, I am so glad it turned out amazing! Thanks for your helpful feedback. 🙂
This looks so delicious. I want to make it however Inam.allergic to gluten and xanthan gum. Bibs red mill gluten free flour contains xanthan gum. Would another gluten. Free flour mix without Xanthan gum also work? Would I need to put another chia egg into it?
Any other gluten-free flour blend without xanthan gum should work fine as well. I don’t think another flax or chia egg would be needed. 🙂
Hi Ela! I would love to try this recipe. Can i ask if you use 1 cup (240 ml) of canned coconut milk? If I were to replace it with almond milk, how many tbsp of oil would you recommend ? Thank you in advance for your advice!
Hi Lian, I would suggest 3-4 tablespoons of oil. I hope this helps. 🙂
Hi! I made this cake and it was a dream!
Lovely taste, not to sweet (I used 100g of regaular sugar) and fluffy texture.
Thanks for sharing the recipe. I will be making this cake for christmas as well 🙂
I am glad you loved the recipe, Roline! 🙂
I made this DELICIOUS recipe and recommend it to everyone I know ( vegan or not ). Every dish you make is simply fantastic and I want to thank you for generously sharing them with us! Marry Xmas!
Aww, that’s awesome, Carla! Thanks so much for your wonderful feedback. 🙂
njommmmm 🙂 i soaked cranberries in hot water for half an hour and then added this water to dough instead of milk. And added two tbsp of coconut oil. very tasty even without frosting. and worked well with gluten-free flour. ah, and to prevent dried fruit from drawning in the dough, coat them in flour before adding to dough. thank you for this wonderful recipe!
Awesome feedback! Thanks so much, Baiba! 🙂
I will be making yhis IMMEDIATELY! Your recipes are always so delish!!
Thank you, LaTonya! I am so glad you like my recipes. 🙂
Do you have any adjustments if you want to use maple syrup?
I would probably use 1/3 of a cup of maple syrup. 1/2 cup will most likely be too much. Let me know how it turned out. 🙂
Hi, Can I ask if there is another option for ingredients – Now Foods Real Food, Xylitol (150 g) and Now Foods Real Food Organic, Erythritol, Naturally Sweet? With what can I replace them?
Hi Eva, you can use regular sugar instead of Xylitol and icing sugar (powdered sugar) instead of Erythritol. As mentioned in the recipe notes: “If you are using regular sugar, make sure to use just 100 g, otherwise, the Cranberry Loaf might be too sweet.” Hope this helps. 🙂
Can I substitute the 1 to 1 baking flour to a regular all purpose flour?
Yes, that should work as well. 🙂
I made this and its absolutely amazing!!
By the way, what is a good substitute for almond flour? Asking just in case I ran out of it ????
I am so happy you liked the loaf, Pat!
You can use ground nuts of choice or ground coconut flakes instead of almond flour. 🙂
Could i use fresh cranberries?
Yes, you can use 1 1/2 cups of fresh cranberries! 🙂
I didn’t see a measurement for dried cranberries. How much do you use? Looking forward to trying this recipe ????
Hey Cindy, the measurement is mentioned in the recipe: 1 1/2 cups (200 g).
This cranberry loaf looks amazing Ela! Perfectly festive for the holidays 🙂
Thank you, Jess! Happy holidays. 🙂