Dairy-Free Cranberry Walnut Bread
Brighten up your day with this irresistible Dairy-Free Cranberry Walnut Bread, a wholesome and flavorful twist on the classic loaf! Made with a tender and moist crumb, thanks to unsweetened applesauce and a clever non-dairy "buttermilk" made from almond milk and apple cider vinegar, this recipe offers a perfect balance of cozy cinnamon spice, tangy bursts of dried cranberries, and the satisfying crunch of chopped walnuts. Ideal for those seeking a dairy-free baking option, this quick bread comes together effortlessly in under an hour and is naturally sweetened with coconut sugar for a healthier touch. Enjoy it as a delightful breakfast treat, a guilt-free snack, or an impressive addition to your holiday table. Plus, it’s easy to store, making it the perfect make-ahead recipe for sharing or savoring all week long!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Coconut sugar
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened applesauce
- 1 cup Dried cranberries
- 0.75 cup Chopped walnuts
- 0.25 cup Vegetable oil
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with oil or line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, combine the coconut sugar, almond milk, and apple cider vinegar. Mix well and let it sit for a minute to curdle slightly, forming a non-dairy 'buttermilk'.
Add the vanilla extract, applesauce, and vegetable oil to the wet mixture. Mix well.
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Fold in the dried cranberries and chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.
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.
Once completely cooled, slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 34.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 499.6 g | 182% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 287.4 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 556 mg | 43% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 902 mg | 19% | |
*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.
