Tart cranberries complement gentle sweetness, with hints of orange zest and ginger peeking through in this vegan cranberry ginger quick bread. Made with 100% whole grain flour, date sugar, and coconut oil, this quick bread is healthier than most…without sacrificing flavor!
It’s that time of the month again…#TheRecipeRedux time! I missed last month’s Redux, so I’m even more excited than ever to jump right in!
Here’s how it works: Every month there’s a theme and group of health-minded bloggers share recipes reflecting that theme. This month’s theme is…
The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven.
With Thanksgiving right around the corner, I think this theme is PERFECT! I don’t know about you, but quick breads always make an appearance at my family gatherings. From mom’s zucchini bread to pumpkin bread, they’re always a crowd pleaser.
But I now feel like I’m cheating on family classics. I may have found a new favorite quick bread. #guilty
This vegan cranberry ginger quick bread combines tart cranberries, a zing of ginger (but not too much if you’re not a huge ginger fan!), and a hint of orange zest. Plus, I made it vegan so many food allergies (eggs, nuts, peanuts, dairy) are avoided (sorry I didn’t play around to make it gluten free…if you do, let me know!).
Although I think the holidays are a time to indulge and enjoy your seasonal favorites guilt-free, while savoring every bite, I did try to make this quick bread a bit healthier than most.
This Vegan Cranberry Ginger Quick Bread is…
- Made with 100% whole wheat flour (affil), but still light and fluffy!
- Lower in fat, thanks to applesauce!
- Made with natural sugar from DATES! If you haven’t baked with date sugar (affil) before, what are you waiting for?!
- Made with chia seeds (affil) instead of eggs for a heart-healthy dose of anti-inflammatory omega 3 fatty acids!
- Full of a full cup of fruit!
After combining all ingredients in a large bowl, mix well, but be sure not to over mix. Then add the fruit and pour into a loaf pan. And sprinkle some extra cinnamon n’ suga on top, cuz.
You can double, triple, or quadruple the recipe and if you want to make this bread this weekend, ahead of the Thanksgiving cooking cram session, you can wrap the loaves in tin foil (once cooled) and freeze until Thursday morning.
Alternatively, these loaves would make a great gift for your holiday host all season long. Try wrapping in some parchment paper or a brown paper and tying with some twine, yarn, or a pretty ribbon. (sorry I have no pictures I stuffed my face too quickly…oops!)
Anyways, let’s bake!
Tart cranberries complement gentle sweetness, with hints of orange zest and ginger peaking through in this vegan cranberry ginger quick bread. Made with 100% whole grain flour, date sugar, and coconut oil, this quick bread is healthier than most…without sacrificing flavor!
- 2 tablespoons chia seeds
- 1/4 cup + 2 tablespoons milk (I used unsweetened soy milk)
- 1 cup applesauce
- 2 teaspoons vanilla
- 1/2 cup coconut oil, melted
- 1 teaspoon apple cider vinegar
- 1/3 cup date sugar (Alternative: coconut sugar or brown sugar), additional for sprinkling on top
- 2 teaspoons baking powder
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon, additional for sprinkling on top
- 1/2 teaspoon ground ginger
- Pinch of ground cloves
- 1/4 teaspoon orange zest
- 3/4 cup fresh cranberries
- 1/4 cup unsweetened dried cranberries
- In a large mixing bowl, mix chia seeds and milk with a fork and let sit for at least 10 minutes.
- In the meantime, preheat oven to 350°F and prepare loaf pan with a gentle coat of coconut oil or lightly spray with cooking spray.
- Once chia seeds begin to gel, add applesauce, vanilla, coconut oil, vinegar and sugar. Whisk to combine until sugar is completely dissolved.
- In a medium bowl whisk to combine baking powder, flour, baking soda, salt, cinnamon, ginger, and cloves.
- Slowly add the dry ingredients to the wet ingredients, a little at a time, until fully incorporated. Fold in orange zest and fresh and dried cranberries. The batter will be thicker than some other quick breads.
- Pour mixture into the prepared loaf pan. Sprinkle additional sugar and cinnamon on top.
- Bake for 50 minutes until top is golden brown and edges begin to separate from side of the pan. A toothpick inserted in the center comes out clean. Since all ovens vary, check loaf after 45 minutes. You may need to bake for up to 60 minutes.
- Let cool in the pan on a wire rack for 10 minutes. Take bread out of pan and continue to completely cool on wire rack before slicing.
Note: Once completed cooled, you may wrap the bread in foil and in an airtight plastic bag to freeze for up to 2 months.
It’s pretty, delicious, and leaves room for an extra slice of pumpkin pie!