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–+ servings
slices of cranberry orange chickpea bread on a wood cutting board
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5 from 22 votes

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

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.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Grain-Free Vegan Bread
Cuisine: American
Keyword: cranberry bread, cranberry orange bread, gluten-free cranberry orange bread, vegan chickpea flour bread, vegan chickpea flour cranberry orange bread, vegan chickpea flour recipe, vegan cranberry orange bread, vegan gluten-free cranberry bread, vegan gluten-free cranberry orange bread, vegan oil-free chickpea flour cranberry bread, vegan oil-free cranberry bread, vegan oil-free gluten-free bread, vegan oil-free gluten-free chickpea flour cranberry bread
Servings: 1 loaf (14 slices)
Author: Camilla

Ingredients

  • 1 tablespoon freshly grated orange zest
  • 1 cup orange juice
  • 1 cup finely mashed VERY RIPE bananas
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup flaxseed meal
  • 1 3/4 cups chickpea flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt more or less, according to taste
  • 1 1/2 cups fresh cranberries
US Customary - Metric

Instructions

  • Preheat the oven to 350F (180C). Spray a 9x5-inch (22.5x12.5 cm) loaf pan with nonstick cooking spray.
  • In.a large bowl, whisk the orange zest, orange juice, mashed banana, coconut sugar and vanila until blended.
  • Add the chickpea flour, flaxseed meal, baking soda and salt to the bowl; stir until completely blended and smooth. Stir in the whole cranberries.
  • Spread batter evenly in prepared pan, smoothing the top.
  • 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).
  • 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

Serving: 1Slice | Calories: 99kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 174mg | Fiber: 2g | Sugar: 9g