Vegan Cranberry Bread

Vegan Cranberry Bread

This vegan cranberry bread with low-calorie sugar-free cream is the perfect dessert or breakfast for the holiday season. The recipe is dairy-free, egg-free, gluten-free, refined sugar-free, fat-free, and easy to make.

Ingredients

Dry ingredients:

• 1 1/2 cups (200 g) Bob’s Red Mill 1 to 1 Baking Flour* (gluten-free)
• 3/4 cup (80 g) Bob’s Red Mill Natural Almond Flour Superfine
• 3/4 cup (150 g) Now Foods Real Food Xylitol*
• 1 teaspoon of baking powder
• 1/2 teaspoon baking powder

Wet materials:

• 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
• 1 1/2 cups (200 g) Eden Foods Organic Dried Cranberries*
• 1 cup (240 ml) plant-based milk (*see recipe notes)
• 2 tablespoons lemon juice or lemon juice or orange juice
• 1 1/2 teaspoons Only Organic Madagascar Pure Vanilla Extract*

Ice cover:

• 6 tablespoons Now Foods Real Food Organic Erythritol* Naturally Sweet
• 1 teaspoon lemon juice or lemon juice or orange juice
• 1-2 tablespoons Edward & Sons Let’s Do Organic, Organic Creamy Coconut*

Instructions

1. To make the flax egg, put 1 tablespoon of ground flaxseed in a small bowl, add 6 tablespoons of water and mix with a whisk. Set it aside for 5 minutes.
2. Put all the dry ingredients in a bowl and mix until there are no lumps.
3. In a bowl, mix all wet ingredients (except cranberry) with an electric hand mixer and pour the mixture into the dry ingredients. Mix with a whisk. Now fold the cranberries.
4. Line a loaf pan with parchment paper. My pan measures 8 x 4 x 2.5 inches. Spoon the mixture into the bread pan.
5. Bake in an oven at 356 degrees F (180 degrees C) for about 40-50 minutes. The cranberry nut is ready when a toothpick comes out almost clean (do not overcook). Leave to cool in the refrigerator.
6. For the cream: Put the Erythritol in a food processor or coffee grinder and blend until very fine, like powdered sugar. Use a whisk to mix in a small bowl with the coconut cream and lemon/lime juice. If the ice cream is too thick, add more milk or lemon/lime juice. If it’s too thin, add more Erythritol. Spread the cream on the dough and keep it in the refrigerator until the cream hardens. Enjoy!

notes

Plant-based milk: I have had the best results with canned coconut milk, which, due to its high fat content, will make the loaf moist, soft and rich. If you are using boxed plant-based milk (almond milk, oat milk, etc.), which is usually very watery, I recommend adding a few tablespoons of oil.
Sweetener: If you’re using regular sugar, make sure you only use 100g, otherwise Cranberry Nuts might be too sweet.
Flour: You can use regular flour or wheat flour instead of 1:1 baking flour.