Dairy-Free Cranberry Bread
Brighten your mornings with this irresistibly moist and flavorful Dairy-Free Cranberry Bread, a perfect blend of tangy cranberries, citrusy orange juice, and warming cinnamon. This easy-to-make recipe swaps dairy with applesauce and neutral oil, creating a tender, golden loaf that’s both allergy-friendly and packed with wholesome ingredients. Featuring fresh or frozen cranberries for a pop of tartness and optional nuts for added crunch, this bread is ideal for holiday gatherings or cozy breakfasts. Ready in just over an hour, this crowd-pleaser is sure to become your go-to dairy-free baking recipe. Slice it up and enjoy with a cup of tea or coffee for a comforting treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Granulated sugar
- 0.5 cup Applesauce, unsweetened
- 0.5 cup Orange juice
- 0.25 cup Neutral oil (such as vegetable or canola)
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1.5 cups Fresh or frozen cranberries, rough chopped
- 0.5 cup Walnuts or pecans, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In another bowl, combine the granulated sugar, applesauce, orange juice, oil, and vanilla extract. Mix until the sugar is well dissolved and the mixture is smooth.
Add the eggs to the wet mixture and beat until fully incorporated.
Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix to ensure a tender loaf.
Fold in the chopped cranberries and nuts (if using) until they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2862 mg | 124% | |
| Total Carbohydrate | 461.6 g | 168% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 237.0 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 195 mg | 15% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1223 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
