Vegan Christmas Cranberry Loaf

Enjoy the festive flavors of Christmas with this vegan cranberry loaf! It’s a delicious, plant-based alternative to the traditional recipe, perfect for holiday gatherings or a special treat.

Yield: Makes 2 loaves (or 1 large loaf)

Preparation Time: 15 minutes

Cook Time: 45-70 minutes

Total Time: 1 hour 15 minutes – 1 hour 40 minutes

Ingredients:

For the Loaf:

  • 2 cups coconut sugar (or brown sugar)
  • 3 tablespoons ground flaxseed mixed with 9 tablespoons water (flax eggs)
  • ¾ cup vegan butter (or coconut oil, room temperature)
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour (or whole wheat flour for added fiber)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 (8 oz) bag fresh cranberries (or frozen cranberries, thawed)

For the Crumble Topping:

  • ¼ cup coconut sugar (or brown sugar)
  • ¼ cup flour (or almond flour for a low-carb option)
  • ⅓ cup vegan butter (or coconut oil)

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Thoroughly grease 2 loaf pans (or 1 large loaf pan or 9-inch cake pan) to prevent sticking.

2. Prepare Flax Eggs:

  • In a small bowl, mix 3 tablespoons of ground flaxseed with 9 tablespoons of water. Let sit for about 5 minutes until it becomes gel-like.

3. Prepare the Batter:

  • In a large bowl, beat together the coconut sugar and flax eggs until well combined and slightly frothy.
  • Add the vegan butter, vanilla extract, and almond extract. Mix until smooth and creamy.
  • In another bowl, whisk together the flour, baking powder, and salt.
  • Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  • Fold in the cranberries gently.

4. Transfer to Pans:

  • Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula.

5. Prepare the Crumble Topping:

  • In a small bowl, combine the coconut sugar, flour, and vegan butter. Mix until the mixture resembles coarse crumbs.
  • Sprinkle the crumble topping evenly over the batter in the loaf pans.

6. Bake:

  • Bake in the preheated oven for 45-50 minutes for 2 loaves, or 60-70 minutes for 1 large loaf. The loaf is done when a toothpick inserted into the center comes out clean.

7. Cool:

  • Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Slice once fully cooled.

Nutritional Information (Approximate per serving, assuming 12 servings per loaf):

  • Calories: 220 kcal
  • Total Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 2g
  • Sugars: 16g
  • Protein: 2g

Additional Tips:

  • Flax Eggs: Flaxseed eggs are a great vegan substitute for traditional eggs, providing binding and moisture.
  • Vegan Butter: Ensure your vegan butter is softened to mix well with the other ingredients.
  • Cranberries: If using frozen cranberries, make sure they are thawed and drained to prevent excess moisture in the batter.
  • Flour Options: For a gluten-free version, you can substitute the all-purpose flour with a gluten-free blend.
  • Storage: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.

Enjoy this vegan Christmas Cranberry Loaf as a festive and delicious treat that fits perfectly into your plant-based lifestyle!