Get Into the Festive Spirit With Vegan, Gluten-Free Cranberry Walnut Bread

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You might have some fresh cranberries left over from your Thanksgiving feast. We still had half a bag in the refrigerator, as usual, but this year we decided to do something about our predicament.

Since we also had a ton of walnuts, we devised a delicious recipe for cranberry-walnut bread. It’s vegan, gluten-free, and would work great for any of your December celebrations. You’ll be feeling festive in no time! It’s yummy for breakfast, but also works well as a snack, or even dessert!


2 cups all-purpose, gluten free flour (such as Bob’s Red Mill, still our all-time favorite)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup almond milk
1/4 cup melted coconut oil
1/2 cup maple syrup
1 teaspoon vanilla extract
2 flax eggs (2 tablespoons ground flax meal and 6 tablespoons warm water)
1/2 cup chopped walnuts
1 cup fresh cranberries (you can also used dried)
1/4 cup coconut sugar


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And now back to our recipe!

Make the flax eggs by combining the flax meal and water in a small bowl. Let it sit for 5-10 minutes until the flax meal begins to absorb the water and the surface is a bit shiny.

Combine the flour, baking soda, baking powder, and sea salt in a large mixing bowl and stir thoroughly.

Stir the almond milk, melted coconut oil, maple syrup, vanilla extract and flax eggs together in a separate bowl. Add the coconut sugar, stirring continuously. The batter will look smooth and smell divine.

Pour the wet mix into the dry mix and stir some more. Add the walnuts and cranberries. Save a few walnuts for the top of the bread. It will look prettier that way.

Spray a loaf pan with coconut oil or slather it with vegan butter or margarine. Ladle the batter into the pan, smooth the top with your spoon, and arrange a few walnuts artfully across the top.

Bake at 375 degrees for 50 minutes until the top of the bread is brown. You can insert a fork or toothpick and see whether it comes out clean. The texture should be slightly springy.

Let the bread cool for at least 15 minutes before trying to separate it from the pan. It will be difficult to restrain yourself, but the bread will be much easier to remove if you’re patient.

Serve as is, or with vegan butter or margarine. This bread is best warm and fresh from the oven, but you can cover it and keep it on your counter for up to three days. It probably won’t last that long.

Happy holidays, no matter what/how you celebrate!

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