This is a healthy, moist and oil free cranberry orange bread recipe that is quick and easy, gluten free and vegan! and has only 10 ingredients!
It is made in one bowl, takes only 45 minutes to bake, and is one of the most simple bread recipes I have ever made.
I like using lots of orange juice in this one, which makes it moist and flavorful but also allows me to not use oil at all, making for a much lower calorie healthy snack or dessert than one made with oil. Because remember you all, oil is the most calorie rich substance on the planet, fact.
Ill get straight into talking about the ingredients I choose and why.
As you may know I love using Oat Flour for most all my baking, because I make it fresh at home in my vitamix from rolled oats – i think it is the healthiest flour choice. However in this recipe I found that there is a compromise that I am willing to make to make this bread perfect, and that is using a little bit of tapioca flour to balance out the moisture and fluffiness.
Because this bread does not have over ripe mushy fruit like bananas or apple sauce, it tends loose moisture and fluff with only oat flour, and I could use some apple sauce in there but that would take away from the really orange flavor that it has, and I don’t want to do that.
So I have found a sweet spot with this bread, by using just that small amount of tapioca flour it really becomes the best consistency- trust me! So tapioca flour works really really well in this recipe, it adds fluff and texture.
You may be thinking, well I don’t have Tapioca flour so can I just use a Gluten-Free flour blend?
The answer is yes, but you must adjust the amount of orange juice you add because Gluten-free flout blends tend to suck up liquid much more than oat and tapioca flour.
For reference: My sister at Bunkhouse Coffee Bar over in Jensen Beach Florida made this recipe at her cafe and she used 50 % Oat flour, 50% gluten free flour blend (1.5 cups oat flour + 1.5 cups gluten-free flour blend) and she had to use 2 1/2 cups orange juice to get it to be the correct thickness of batter.
Pro Tip: Watch the video here to see exactly how liquid this batter should be, compared to my Pumpkin nut bread, banana bread and other breads this batter is much much thinner / more liquid- and it needs to be!
Fresh Cranberries are a must, I have not tried this recipe with dried cranberries only, and I do not recommend it at all. I created the recipe to be as healthy as possible taking into account the moisture of the fresh cranberries, so I have no idea how it would turn out if you didn’t use them. I have added a few dried cranberries to this exact recipe, and that works, but I prefer all fresh!
Cranberry Snob tip, I love a combination of chopped and whole cranberries in this bread because the whole ones float and sink, and the chopped ones mingle in between them all, adding a more evenly distributed flavor bite profile to the bread overall.
I throw the cranberries in a food processor and pulse a few times to roughly chop some of them up.
I have tried chopping them on a cutting board and it is hell, they are so squirmy and slippery, popping out right as I attempt to cut them, it drives me crazy, crazy enough to pull out the mighty food processor (which I am not a fan of pulling out for small tasks), but it is SO WOTH IT for these damn cranberries.
Sweeteners & Sugar: I like this bread to be on the less sweet side, if you like really sweet bread then use 3/4 – 1 cup maple syrup. You also can use agave, coconut sugar or another sugar in the place of the maple syrup – and when I make/sell this bread for the “public” who want super sweet breads, I use almost 1 cup of organic cane sugar and it is really freaking sweet and really good!
If you make this recipe, stay tuned for the Orange Cream Frosting & Icing recipe (with cashews) that I will post soon, it is SO perfect on this bread, especially if you are like me and you like the sweetness in the cream topping!
Please take some photos of your baking and TAG ME @LemonsAndLeggings and share them with your friends! Show them how fun and easy it is to make healthy vegan cranberry orange bread!Print
This is a healthy, moist and oil free, Cranberry Orange bread recipe that is quick and easy, gluten free, vegan and has only 10 ingredients! It is made in one bowl, takes only 45 minutes to bake, and is one of the most simple bread recipes you will ever make.
- 2 1/12 cups Oat flour
- 1/2 cup Tapioca flour or a Gluten Free Flour baking blend
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 2 tablespoons ground Flaxseeds
- 2 cups Orange Juice
- 1/2 cup Maple Syrup *
- 2 tablespoons Orange Zest (or 2 teaspoons orange extract)
- 2 cups fresh Cranberries, roughly chopped
- Preheat Oven to 340F
- In a medium mixing bowl or kitchenmaid mixer, mix the oat flour, tapioca flour, baking powder, baking soda and sea salt.
- Add the ground flaxseed, orange juice, maple syrup and orange zest and mix well until totally combined and no clumps of flour remain.
- Fold in the chopped cranberries
- Lightly spray a loaf pan with cooking spray or line with parchment paper
- Pour batter into prepared pan
- Bake for 45 minutes at 340
- Remove from oven and allow to cool completely before cutting into!
Sweeteners & Sugar: I like this bread to be on the less sweet side, if you like really sweet bread then use 3/4 cup maple syrup. You also can use coconut sugar or another sugar in the place of the maple syrup. If you want to use all oat flour and no tapioca flour, I have tried it and it is not quite as moist and fluffy, if you choose to, use 3 1/2 cups oat flour and add 1/2 cup extra orange juice.
- Category: Bread, Breakfast, Dessert
- Method: Baking
- Cuisine: American, Vegan, Gluten-Free
- Serving Size: 1 slice
- Calories: 283
- Fat: 7.75g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6.6g
- Protein: 6.1g
- Cholesterol: 0g
Keywords: Cranberry, Orange, Cranberry orange, healthy snack, bread, gluten free, vegan, baking, holiday recipe, holiday bread, Gluten Free Vegan Cranberry Orange Bread, vegan baking, gluten free baking, oat flour
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