Gluten Free Cranberry Bread

by Jill Dalton

Gluten Free Cranberry Bread

Jill Dalton
The holidays are here and it is time for warm, comforting breads. This recipe is Plant Based, Gluten Free and super delicious. Cranberries have filled our grocery stores so I created this delicious Cranberry bread with them. It is perfect to bring to any holiday gathering, to enjoy with a cup of coffee or tea while you are cooking up your Holiday feast, or use for a light breakfast. This bread also has the added benefit of being loaded with vitamin C and antioxidants so it will help ward off those nasty colds that are floating around this time of year.
5 from 2 votes
Servings 10 people
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes

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  • Mix dry ingredients together in a bowl.
  • Blend the orange, banana, almond milk and dates in a blender until smooth.
  • Add cranberries to blender and lightly pulse until cranberries are lightly chopped.
  • Bake at 350 degrees for about and hour. Check by inserting a toothpick into the center. If it comes out gummy then try baking another 10 minutes or so.
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Nutrition info

Calories: 198kcalCarbohydrates: 40gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 127mgPotassium: 275mgFiber: 4gSugar: 13gVitamin A: 47IUVitamin C: 10mgCalcium: 75mgIron: 1mg

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Sherrie November 17, 2017 - 4:58 pm

Love love all your recipes 😁 I’m new to this way of eating, started plant based 4 months ago and you have made it super easy for me !! Thank you ! Now that Christmas is coming I wonder if you have any other recipes that would work for this Holiday cooking.

Marina November 18, 2017 - 6:55 pm

Dear Jill, greetings from Cyprus! Happy to find your recipes and videos, everything looks delicious and super easy!))
Tried to make this cranberry bread,but finally it came too wet inside, probably needed more flour(( will try again!
Looking forward for the upcoming new recipes!

Jean November 19, 2017 - 11:19 am

Is this recipe using fresh cranberries?

Jill Dalton November 19, 2017 - 1:46 pm


Orren Gaspard November 28, 2017 - 11:38 pm

What size pan? Thanks!

Jill Dalton November 29, 2017 - 2:22 pm

It is a standard size bread pan (8 1/2″ x 4 1/2″)

Orren November 29, 2017 - 3:19 pm

Thanks Jill!

Susanne Meyer December 6, 2017 - 8:55 pm

Here is the cranberry bread recipe from the carrot hot dog gal.

On Fri, Nov 17, 2017 at 11:18 AM, The Whole Food Plant Based Cooking Show wrote:

> Jill Dalton posted: “ The holidays are here > and it is time for warm, comforting breads. This recipe is Plant Based, > Gluten Free and super delicious. Cranberries have filled our grocery stores > so I created this delicious Cranberry bread with them. ” >

Chava Kaps December 15, 2017 - 12:01 am

Is there a Search box on your website that I’m missing? Want to get back to
that Waldorf Salad dressing recipe….it is completely, fabulously, too good for words delicious! I don’t see a way to find it… help!

Jill Dalton December 15, 2017 - 2:10 am

The search box is st the very bottom of the page

Chava Kaps December 18, 2017 - 7:13 pm

Thank you!!!!!

Nalini August 13, 2018 - 1:57 pm

Hi from South Africa!! Thank you so much for your delicious recipes Jill!!! We’ve loved trying them out. I can’t seem to find fresh cranberries, just dried. Would this recipe work with dried cranberries? Thanks!

Ninni Mattoo August 27, 2018 - 6:31 pm

I cannot praise enough of your recipes. You are awesome. When I saw zucchini lasagne, I was surprised ” What ? ” will it taste really yummy as you said after tasting. I decided to make… wow !!!! it was the most delicious food I had ever tasted. My husband loved it so much.
Thanks Jill, honestly I can’t thank you enough for recipes you are sharing with us through your videos. By the way who is making you videos ? Thanks to them too. I have just made salad dressing, the one with white wine vinegar. I have used dates instead. I am eating in with my salad, OMG …. its so so so sooooo delicious. Jill, I am also diabetic and I ordered n got Joel Furhman’s END OF DIABETES book, Its so empowering, so empowering ….I have no words for it. Thanks so much for sharing books on one video, thats how I came to know about this book.
I am huge fan of yours.
Lots of love to you and your family

Jules December 1, 2019 - 4:05 pm

Jill, I made this and it was wonderful!! Thank you so much for the amazing WFPB recipes! Your blog is my go to!!

Virginia November 19, 2021 - 5:57 am

The recipe says 2 cups oat flour but you say 1 1/2 in demonstration. I went with 2 as it was too wet otherwise. It took about 25 minutes longer to bake but honestly this is my new fave bread. I’ve made it 3 times now and just love it for breakfast. It’s packed full of nutrition but tastes nostalgic to the holidays. Love your work and your show!

Jill Dalton November 20, 2021 - 3:05 pm

Thank you for catching that. It is one of my older recipe videos so I didn’t even know there was an error.

Virginia November 22, 2021 - 7:23 am

I love this bread so much! I’m making it again right now! I slice it and toast in oven for about 15 minutes.

Heather December 25, 2022 - 2:08 pm

Wonderful! I made muffins, baked for 45 minutes.

Michelle Blair November 18, 2023 - 6:28 pm

Love all of your recipes. I can’t eat bananas. Is there a substitute I can use? Thank you so much.

Jill Dalton November 19, 2023 - 12:38 pm

mashed white sweet potato

Michelle Blair November 19, 2023 - 1:52 pm

Thank you so much.


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