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slice of cranberry bread
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Vegan Cranberry Quick Bread

A sweet and tangy quick bread that makes use of leftover cranberry sauce from the holidays.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Bread, Dessert, Snack
Cuisine: dairy free, egg free, nut free, refined sugar free, soy free, vegan
Servings: 10
Calories: 188kcal


  • 2 tbsp chia seeds (or flaxmeal)
  • 6 tbsp warm water
  • 1 1/2 cup all purpose flour
  • 1 cup leftover cranberry sauce (I used Maple Cinnamon Cranberry Pear Sauce)
  • 2/3 cup coconut sugar (you can sub white sugar for lighter colored bread)
  • 1/2 cup coconut oil , melted
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt


  • Preheat oven to 325 degrees F.
  • Line a loaf pan with parchment paper or spray lightly with cooking spray.
  • Mix chia seeds and water in a small bowl and set aside.
  • Combine cranberry sauce and baking powder in a large bowl and whisk.
  • Add sugar, melted coconut oil and vanilla to the cranberry sauce mixture.
  • In a medium bowl, whisk flour, baking soda and salt.
  • Add the dry ingredients to the wet ingredients, a little at a time, until fully incorporated.
  • Scrape mixture into the lined/sprayed loaf pan.
  • Bake for 65-80 minutes until a toothpick inserted in the center comes out clean. (All ovens vary, so keep on eye on it).
  • 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.


Calories: 188kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Sodium: 253mg | Potassium: 32mg | Fiber: 3g | Sugar: 15g | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 0.4mg