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Vegan Cranberry Orange Chickpea Flour Bread {GF, oil-free}

Make a loaf of vegan cranberry orange chickpea flour bread! Moist, delicious and super-easy to make, it is also oil-free, grain-free, and gluten-free.

slices of cranberry orange chickpea bread on a wood cutting board

Cranberry Orange Chickpea Flour Bread

It’s no wonder cranberry orange bread is a seasonal favorite. Gorgeous, piquant cranberries, nestled in fragrant, orange-scented batter, add up to joyful gnoshing (any time of day).

I’ve given the combination a newfangled twist–specifically, one that is grain-free, egg-free, dairy-free, & oil-free–by making the classic bread with one of my favorite ingredients: chickpea flour.

Chickpea flour is something of a wonder flour, able to take the place of both all-purpose flour and eggs, in one fell swoop. Further, I use flaxseed meal in the batter to eliminate the need for oil to make the loaf moist and tender.

The result is both beautiful and delicious!

six slices of sweet bread on a black cooling rack

Recipe Benefits

Among its many benefits, my vegan cranberry orange chickpea flour bread is:

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free
  • Oil-free
  • Super easy to make
  • Made in one bowl

Ingredients for Vegan Cranberry Orange Chickpea Flour Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

ingredients for cranberry orange bread on a marble countertop

The ingredients for the bread are minimal and easily acquired. You will need:

Make sure to use very ripe (sweet, squishy) bananas for the recipe. Fresh, all-yellow bananas are not liquid-y enough, nor sweet enough (those starches are converted to sugar as the bananas become super-ripe).

Further, mash the bananas super-fine; the banana works to add moisture and natural sweetness (you do not want chunks of banana). I used my immersion blender to blend the bananas entirely smooth.

Options

I have options for swapping out the mashed banana and the coconut sugar in the recipe notes. (I’ve got you covered!)

How to Make Vegan Chickpea Flour Banana Bread

Step One: Preheat Oven & Prepare Baking Pan

Preheat the oven to 350F (180C). Spray a 9×5-inch loaf pan with nonstick baking spray.

Step Two: Whisk the Wet Ingredients

In a large bowl, whisk the orange zest, orange juice, bananas, flaxseed meal, coconut sugar and vanilla extract until blended.

liquid batter ingredients in a glass bowl on a marble countertop

Step Three: Stir in the Dry Ingredients

Add the chickpea flour, baking soda and salt to the bowl.

dry ingredients added to liquid ingredients in a glass bowl on a marble countertop

Stir until completely blended.

glass bowl filled with golden batter

Step Four: Add Cranberries

Stir the whole cranberries into the batter.

glass bowl filled with the batter for vegan cranberry orange chickpea flour bread

Step Five: Bake the Bread

sweet loaf in a sliver loaf pan on a silver cooling rack

Bake the bread in the preheated oven for 44 to 48 minutes until golden brown and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.

Tip: Tent the Bread with Foil while Baking

To prevent over-browning, I suggest tenting the banana bread with a sheet of aluminum foil during the last 10 to 15 minutes of baking.

Step Six: Cool the Bread

Cool the bread in the loaf pan for 10 minutes before removing and cooling completely on a cooling rack.

Such a pretty loaf!

loaf of vegan chickpea flour cranberry orange bread ion a silver cooling rack

Cool the bread completely before slicing it. The bread is sturdy, so slice it thick or (relatively) thin. I cut the bread into 14 hearty slices.

three slices of cranberry orange bread on a wood cutting board

FAQ

What is the Taste & Texture of the Bread?

This is a moist, yet firm, loaf with loads of orange flavor (thanks to the double power of orange juice + orange zest). It is lightly sweet (definitely a sweet bread, not cake), perfect for breakfast, snacks, or dessert.

Does the bread taste like chickpeas?

No, but it is not the same as white all-purpose flour, either. The chickpea flour adds.a nuttiness that I love. In short, if you really dislike chickpea flour, then this probably isn’t the bread for you. But if you think chickpea flour is wondrous, you will love it.

The bread has ample sweetness, despite having no more than 1/3 cup of added sweetener.

How Should the Bread Be Stored?

Store the cooled cranberry orange bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

stack of sweet loaf slices on.a green floral napkin

Can I Use Something Other Than Chickpea Flour?

No, this recipe will only work with chickpea flour.

What Other Sweeteners Do You Recommend?

An equal amount of brown sugar or natural cane sugar can be used in place of the coconut sugar.

Can I Use Something Other than Mashed Banana?

The banana in the recipe adds moisture and sweetness without adding banana flavor. However, it can be replaced with one of the following options:

  • Applesauce: An equal amount of unsweetened applesauce. You may want to add an extra tablespoon of coconut sugar to make up for the lack of sweetness that banana offers.
  • Unsweetened Canned Pumpkin Puree: Use 3/4 cup pumpkin puree, plus 1/4 cup nondairy milk or water, to replace the 1 cup of banana. As with the applesauce option, you may want to add an extra tablespoon of coconut sugar to make up for the lack of sweetness. Also consider adding a bit of spice (e.g., 1-2 teaspoons of pumpkin pie spice or cinnamon).

Happy Baking! I would love to know what you think if you give this bread a try.

Related Recipes:

slices of cranberry orange chickpea bread on a wood cutting board

Vegan Cranberry Orange Chickpea Flour Bread (oil-free, GF)

Yield: 1 loaf (14 slices)
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

Make a loaf of vegan cranberry orange chickpea flour bread! Moist, delicious and super-easy to make, it is also oil-free, grain-free, and gluten-free.

Ingredients

  • 1 tablespoon (15 mL) freshly grated orange zest
  • 1 cup (237 mL) orange juice
  • 1 cup (237 mL) finely mashed VERY RIPE bananas
  • 1/3 cup (64 g) coconut sugar
  • 1 teaspoon (5 mL) vanilla extract
  • 1/3 cup (35 g) flaxseed meal
  • 1 and 3/4 cups (210 g) chickpea flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (more or less, according to taste)
  • 1 and 1/2 cups (150 g) fresh cranberries

Instructions

  1. Preheat the oven to 350F (180C). Spray a 9x5-inch (22.5x12.5 cm) loaf pan with nonstick cooking spray.
  2. In.a large bowl, whisk the orange zest, orange juice, mashed banana, coconut sugar and vanila until blended.
  3. Add the chickpea flour, flaxseed meal, baking soda and salt to the bowl; stir until completely blended and smooth. Stir in the whole cranberries.
  4. Spread batter evenly in prepared pan, smoothing the top.
  5. Bake in the preheated oven for 45 to 50 minutes until deep golden brown and a toothpick inserted near the center comes out with only a few moist crumbs attached. (TIP: tent the bread with foil during the last 10-15 minutes to avoid over-browning).
  6. Cool the bread in the pan for 10 minutes before removing to a cooling rack. Cool completely before slicing.

Notes

Storage: Store the cooled banana bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

Sugar Options: An equal amount of brown sugar or natural cane sugar can be used in place of the coconut sugar.

Nutrition Information
Yield 14 Serving Size 1
Amount Per Serving Calories 99Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 174mgCarbohydrates 18gFiber 2gSugar 9gProtein 3g

Did you make this recipe?

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Cindy

Friday 30th of June 2023

I switched the OJ fir lemon juice, and the cranberries for blueberries, and then added poppyseeds for Lemon-Blueberry-Poppyseed Muffin Bread in the Bundt Pan. Very nice recipe to switch around. Thanks!

Camilla

Wednesday 5th of July 2023

That sounds DELICIOUS, Cindy!

Ro

Wednesday 29th of March 2023

Wow Camilla, thank you for this AWESOME recipe :). I have just made it so we have a loaf cooling ready to munch but I snuck out enough mix to make 3 little cupcakes from the mixture so that we could have some straight away!!! So delish! I only discovered your website a few days ago and have been pouring over your recipes and the comments busting to get in to making lots of different recipes. I love using chickpea flour for things but didn't know it could be used for both sweet and savory things until finding your site. I have a friend who has many food allergies so have been keen to find things that I can cook and share with her.....I feel so excited that I came across you site and inspired by how yummy and easy this recipe turned out, will be trying so many of your recipes from now. Being vegan myself it is awesome that thanks to your site I have many, many options for high-protein, GF healthy recipes to make now. Thank you heaps again :) xxx

Camilla

Thursday 30th of March 2023

Ro, you have made my day ???????? I could not be happier to hear that you love this recipe. I am a huge chickpea flour fan, so it is definitely my pleasure to come up with new ways to use it. So glad that you found my site, let me know if you have any questions, any time :)

Alex

Friday 9th of December 2022

Hello Camilla, Would love to try this recipe. The photos look great! Is there anything I can use instead of flax? It is estrogenic for me and causes health issues. Thanks.

Camilla

Monday 12th of December 2022

Hi Alex, can you eat psyllium husk?

Eda Aktaş

Wednesday 23rd of November 2022

Hello, I am from Turkey my name is Eda. Precooked Chickpea Flour do you use? My english is not good? But you are Wonderfull?‍♀️

Natasha

Saturday 10th of December 2022

@Camilla, Is the “ besan “ - chickpea flour, which is sold in south Asian stores are made from raw or cooked chickpeas? It’s used for making pakoras. In general it has very pronounced beany flavor.

Eda Aktaş

Tuesday 6th of December 2022

@Camilla, Thank you?

Camilla

Monday 28th of November 2022

Hi Eda! Thank you so much for writing! I am impressed that you are writing in English, it is very good! I am using raw (not cooked) chickpea flour. It is dried chickpeas ground into a fine flour (that is what is sold in the United States). I know that toasted (light cooked) chickpea flour is available in other countries. You could use that instead of raw chickpea flour.

I hope that is clear! Do not hesitate to write back if you have more questions or need further clarification. :)

Cathy

Sunday 6th of November 2022

Hi, The flavor of this bread was delicious, but it was so crumbly. We could not even cut it into slices; it just crumbled. We ended up eating the crumbs, albeit delicious crumbs, with a spoon. I followed the recipe exactly. I wonder what happened.

Camilla

Monday 7th of November 2022

Hi Cathy,

I am so sorry that the bread did not turn out! It sounds like something went way off somewhere. These proportions of chickpea flour, flax, and liquid ingredients (orange juice and banana) create a super-firm, solid bread (I have used the same proportions in other breads, such as my chickpea flour banana bread), so I am not sure what may have gone wrong. It could be that in the moment you made have added the wrong amount (it happens to me, and just about everyone). I hope that you will consider giving it another try.

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