Cranberry Walnut Bread, Vegan

Slices of cranberry walnut loaf on a wooden cutting board. A wooden spoon with dried cranberries to the right. A blue striped cloth near the top. Three walnut halves near the bottom.

Course: bread, Breakfast, Snack

Cuisine: American

Diet: Vegan

Keyword: cranberry walnut loaf, vegan cranberry bread

Prep Time: 15

Cook Time: 40

cool down: 20

Total Time: 1 15

Servings:

Calories: 312kcal

Author: Cindy Rainey

Vegan Cranberry Walnut Bread is crafted from a medley of ingredients, including all-purpose flour, oat milk (or other plant milk), unsweetened applesauce, aromatic ground cinnamon, and the richness of coconut oil. You'll relish the sweet harmony of dried cranberries and the hearty crunch of chopped walnuts in every tender, dairy-free, egg-free slice.

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Ingredients

2 cups all purpose flour sifted before measuring, see blog post
1 Tablespoon baking powder
¾ cup coconut sugar
½ teaspoon ground cinnamon
½ teaspoon salt
¼ cup coconut oil melted, see notes
10 Tablespoons oat milk see notes
⅔ cup unsweetened applesauce
1 tsp vanilla extract
½ cup chopped walnuts see notes
½ cup dried cranberries see notes

Instructions

Preheat oven to 350° F. Grease well or line a 5” x 9” loaf pan with parchment paper.
Melt the coconut oil and chop the walnuts if you did not buy them pre-chopped.
Sift or lighten the flour before measuring it (See the blog post) and then add it to a medium bowl, along with the coconut sugar, baking powder, ground cinnamon, and salt. Stir to evenly distribute. Set aside.
2 cups all purpose flour, 1 Tablespoon baking powder, ¾ cup coconut sugar, ½ teaspoon ground cinnamon, ½ teaspoon salt
In a large bowl, combine the plant milk, applesauce, coconut oil, and vanilla extract. Whisk until smooth. If the coconut oil begins to solidify in the cold milk and cold applesauce, heat everything for about 30-60 seconds in the microwave.
¼ cup coconut oil, 10 Tablespoons oat milk, ⅔ cup unsweetened applesauce, 1 tsp vanilla extract
Add the dry ingredients to the wet ingredients and combine until just mixed. Do not overmix! Fold in the chopped walnuts and cranberries.
½ cup chopped walnuts, ½ cup dried cranberries
Pour into the prepared loaf pan and spread until even.
Bake for 40-50 minutes until a skewer inserted comes out clean. Check at 40 minutes!
Allow to cool for at least 20 minutes before removing from the pan.
Best served the same day. Can be stored in the fridge if tightly covered for up to 3 days. Serve at room temperature.

Notes

Use virgin or refined coconut oil. Virgin coconut oil will give a slight coconut flavor (which honestly I don't notice). If your plant milk is too cold, the oil might start to solidify in chunks. Simply heat the liquid ingredients before mixing them with the dry ingredients.

Ten tablespoons of liquid is one-half cup plus two more tablespoons. You might find it easier to measure that way. Use any plant milk of your choice.

Substitute chopped pecans if desired.

I like to use sweetened dried cranberries like Craisins or another similar type.

This is a short loaf and will not bake to reach over the loaf pan.

Nutrition