Fresh and dried cranberries lend a bright tartness and subtle sweetness to this moist Cranberry Bread, made with oat flour and naturally vegan. Ready with just 13 ingredients in under an hour, this quick bread is a holiday favorite that accommodates many dietary needs.
Gluten Free, Egg Free, Nut Free, Soy Free, Dairy Free
Note: Originally published November 2015; updated November 2020 to be gluten free for a more inclusive holiday table.
With Thanksgiving approaching, have you finalized your menu?
My family always had pumpkin bread at Thanksgiving, sometimes cornbread, but cranberry bread was never on our table. Now that I have my own family, I love introducing new traditions—more quick breads mean more variety and cozy flavors for the holidays.
This Vegan Cranberry Bread made with oat flour is a gluten free bread all your guests will enjoy…
…without sacrificing flavor.
Unlike many gluten-free quick breads, this cranberry loaf is not a dense brick. It’s fluffy, genuinely moist, and full of warming spices and bright fruit. Each slice features tart fresh cranberries, cozy notes of cinnamon and ginger, maple sweetness, and chewy dried cranberries for contrast.
Why vegan and gluten free?
Baking is simpler without dietary limitations, but I also know how challenging it can be to find reliable allergy-friendly recipes—especially for breads that traditionally include wheat, eggs, or butter. This cranberry quick bread avoids the top 8 allergens so most guests can enjoy it worry-free.
I aimed to keep this loaf a little lighter than typical quick breads while still being indulgent and festive—perfect for savoring during the holidays.
This Cranberry Bread is…
- Moist
- Fluffy
- Great to make in advance
- Vegan
- Gluten free
- Made with minimal added sugar
- Packed with holiday flavors
How to make Cranberry Quick Bread with oat flour
This is a one-bowl quick bread. Combine ingredients in a large bowl, mix, pour into a loaf pan, and bake. It’s forgiving and easy, but here are a few tips to ensure success.
Start by making a flax “egg” to keep the recipe vegan. In a large bowl, combine ground flaxseed with water and let it sit about 5–10 minutes until it thickens slightly. Then add the wet ingredients:
- Unsweetened applesauce
- Melted coconut oil
- Apple cider vinegar
- Brown sugar
- Maple syrup
Whisk those together until the sugar dissolves, then add the dry ingredients:
- Oat flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Ground ginger
Stir just until combined, fold in fresh and dried cranberries, and transfer the batter to a prepared loaf pan. Optionally sprinkle extra brown sugar and cinnamon on top for a little sparkle and extra flavor.
You don’t need to buy oat flour—simply pulse rolled oats in a blender or food processor until a fine flour forms.
Can I make this quick bread recipe in advance?
Yes. You can double or triple the recipe easily. Once cooled, wrap loaves in foil and freeze for later. Thaw a day before serving. These loaves also make thoughtful holiday gifts—wrap in parchment or brown paper and tie with twine or ribbon.
Now, let’s bake!
Vegan Cranberry Quick Bread Made with Oat Flour
- Author: Chelsey
Ingredients
- 2 tablespoons ground flaxseed
- 2/3 cup unsweetened applesauce
- 1/2 cup melted coconut oil
- 1 teaspoon apple cider vinegar
- 2 tablespoons pure maple syrup
- 1/3 cup brown sugar, plus extra for sprinkling
- 2 cups oat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon, plus extra for sprinkling
- 1/2 teaspoon ground ginger
- 3/4 cup fresh cranberries
- 1/4 cup unsweetened dried cranberries
Instructions
- Preheat oven to 350°F. Line a loaf pan with parchment paper.
- Combine ground flaxseed with 6 tablespoons water in a large mixing bowl. Let sit 5–10 minutes until it thickens.
- When the flax egg has gelled, add applesauce, coconut oil, apple cider vinegar, maple syrup, and brown sugar. Whisk until the sugar dissolves.
- Add oat flour, baking powder, baking soda, salt, cinnamon, and ground ginger. Mix until just combined.
- Fold in fresh and dried cranberries.
- Pour batter into the prepared loaf pan. Sprinkle extra brown sugar and cinnamon on top if desired.
- Bake 45–50 minutes until the top is golden and a toothpick inserted in the center comes out clean. Check at 45 minutes since oven temperatures vary.
- Allow the loaf to cool in the pan before removing and slicing. Enjoy!
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