This Gluten-Free Vegan Cranberry Orange Bread is an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based breakfast or dessert that's made without white flour, butter or eggs!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Egg-Free | No Refined Sugar }
Prepare a 9 x 5 loaf pan lined with parchment paper and set aside.
Prepare the flax eggs:
Add all ingredients for the flax eggs to a small bowl and stir or whisk together until well combined. Set aside to thicken while you work on the rest of the recipe.
Prepare the dry ingredients:
Add all the dry ingredients to a medium-size bowl and stir together until well combined.
Add the wet ingredients:
Re-whisk the flax eggs and add them along with other wet ingredients to the mixing bowl with the dry ingredients and stir until well combined. The batter should have a thick cookie-dough consistency.
Add the add-ins:
Add the add-ins to the mixing bowl and gently stir in by hand until evenly distributed.
Transfer the batter to the prepared loaf pan and spread it evenly.
Optional: Sprinkle extra organic unrefined sugar on top before baking.
Bake at 375 degrees Fahrenheit for approximately 25-30 minutes, or until the top becomes golden and the inside is cooked.
Store in an air-tight BPA-free container.
Notes
Almond Milk: It is very important that the almond milk is at room temperature before adding to the recipe. If it's cold, it will harden the coconut oil which will not stir into the batter mixture.Serving Size: This recipe will make (8) thick slices of bread. Nutritional information is calculated for (1) slice which is (1) serving.