Holiday Cranberry Loaf is a perfect Christmas gift or breakfast idea for the holidays. The orange and spices smell amazing. And, easy holiday recipes make holiday kitchen time a joy!
It’s CRANBERRY time. I love cranberries and wait anxiously each year for fresh cranberry season. For the next two months I will hoard bags of cranberries dreading the day that they disappear from my grocery store.
Thanks to our homeschool curriculum Five in a Row, we discovered a great book entitled Cranberry Thanksgiving. I enjoyed this book’s unique non-traditional Thanksgiving story. It is the story of Grandmother and Maggie and their special guests on Thanksgiving day. They live on a Cranberry Bog, so of course Grandmother makes a super special cranberry bread. Yummy!
The story inspired me to make my own Holiday Cranberry Loaf. If I were to give you one description of this recipe, it would be that it tastes like Christmas. I made this to fit my family’s (and others) special dietary needs, so it is Gluten Free, Dairy Free and Egg Free. This is one of those recipes that you make for special holiday meals, yummy holiday breakfasts, or make several loaves to share with friends and neighbors!
Holiday Cranberry Loaf is a moist cranberry bread with a hint of orange.
- 2 cups Gluten Free Baking Mix can substitute all purpose
- 1 1/2 tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Ginger
- 1 cup Sugar
- 1/4 cup Vegan Butter melted
- 1/4 cup Unsweetened Apple Sauce
- Juice from 1 orange
- Zest from 1 orange
- 1/2 cup Coconut Milk or alternative milk
- 1/2 cup Golden Raisins
- 1 cup Cranberries chopped
1.Preheat the oven to 350. Grease a 9-inch-loaf pan.
2.Grate the zest of one orange and juice that orange, set aside.
3.In a mixing bowl combine gluten free flour mix, baking powder, salt, baking soda, sugar, cinnamon, ginger and ground cloves. Mix until combined.
4.Add melted vegan butter, apple sauce, orange juice, orange zest and coconut milk. Stir until combined.
5.Add golden raisins and chopped cranberries then stir. Spoon batter into loaf pan and bake for 1 hour to 1 hour & 10 minutes. Loaf should be golden brown on top and knife should come clean from center.
Let loaf cool in pan for 5 minutes then transfer to a cooling rack. This bread can be frozen. If freezing, let cool completely and double wrap bread with aluminum foil.