Dairy-Free Cranberry Walnut Bread
Soft, moist, and bursting with fall flavors, this Dairy-Free Cranberry Walnut Bread is the perfect treat for your breakfast table or afternoon snack. Made with wholesome ingredients like almond milk, unsweetened applesauce, and coconut sugar, this recipe delivers a delicate sweetness without any dairy. Each bite is filled with tangy dried cranberries and crunchy walnuts, creating a delightful textural contrast. The addition of ground cinnamon enhances the warm, comforting flavor profile, while a quick and easy non-dairy "buttermilk" gives the bread a tender crumb. Ready in just over an hour, this versatile and allergen-friendly loaf is a crowd-pleaser that's equally delicious fresh from the oven or as a next-day indulgence. Perfect for holiday gatherings or cozy weekends!
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Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Coconut sugar
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened applesauce
- 1 cup Dried cranberries
- 0.75 cup Chopped walnuts
- 0.25 cup Vegetable oil
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with oil or line it with parchment paper.
Step 2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
Step 3
In a separate bowl, combine the coconut sugar, almond milk, and apple cider vinegar. Mix well and let it sit for a minute to curdle slightly, forming a non-dairy 'buttermilk'.
Step 4
Add the vanilla extract, applesauce, and vegetable oil to the wet mixture. Mix well.
Step 5
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Step 6
Fold in the dried cranberries and chopped walnuts, ensuring they are evenly distributed throughout the batter.
Step 7
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 8
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.
Step 9
Remove the bread from the oven and let it cool in the pan for about 10 minutes.
Step 10
Transfer the bread to a wire rack to cool completely before slicing.
Step 11
Once completely cooled, slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (1089.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3144.1 |
| Total Fat 116.3g | 0% |
| Saturated Fat 13.4g | 0% |
| Polyunsaturated Fat 34.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2462.0mg | 0% |
| Total Carbohydrate 499.6g | 0% |
| Dietary Fiber 25.1g | 0% |
| Total Sugars 287.4g | |
| Protein 41.2g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 556.3mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 901.5mg | 0% |
Source of Calories