Gingerbread Cranberry Loaf (Gluten Free & Vegan)


I love gingerbread flavors almost as much as I love pumpkin spice! It has such a warm and comforting taste that makes you feel like you can brave the coming winter. A great way to kick off gingerbread season is by making this mouthwatering loaf.

I decided to make this gluten free but feel free to substitute regular all purpose flour if you wish. Start by combing the dry ingredients together. I used my homemade Gingerbread Spice Mix, but you can use store bought as well. Adding pepper in the recipe emphasizes the ginger taste.

After that, I added in the vanilla, vegan butter and flax egg. I prefer using flax eggs in baking, but feel free to use whatever egg replacement you prefer. NOTE: By doing so you may alter the texture of the dessert. I highly recommend chilling your flax egg 10 minutes if you have the time as it makes it have the desired texture. Make sure that you do NOT over mix the batter as it will make it crumbly.

After you have finished adding the wet ingredients, add the cranberries and then bake. Once again, you don’t necessarily need to add the cranberries, but it pairs superbly with the gingerbread taste, and it adds another level of flavor to it.

5 from 1 vote

Gingerbread Cranberry Loaf (Gluten Free & Vegan)

Full of flavor

Course Dessert
Cuisine Vegan
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 Loaf
Author Sareena's Food


  • 2 Cups Gluten Free All Purpose Flour
  • 1 1/4 tsp Baking Soda
  • 1/2 Cup Brown Sugar
  • 2 - 3 Tbsp Gingerbread Spice Mix
  • Salt & Pepper
  • 1 Flax Egg (1 Tbsp Flax Meal + 2.5 Tbsp Water)
  • 1 tsp Vanilla
  • 1/2 Cup Vegan Butter (softened)
  • 1 Tbsp Oil
  • 3/4 - 1 Cup Hot Water
  • 3/4 Cup Fancy Molasses
  • 1 Cup Cranberries


  1. Preheat oven to 350F/176C.

  2. In one bowl combine the flour, baking soda, brown sugar, gingerbread spice mix and the salt & pepper. Mix until thoroughly combined. 

  3. Add the vanilla, flax egg, oil and the vegan butter. Stir until it's just combined.

  4. Slowly add half the water and half the molasses into the mixture. DO NOT OVERSTIR. Add in the remaining molasses and just enough water to make it moist. Stir again. Fold in the cranberries.

  5. Bake for 55 - 60 minutes, or until a toothpick comes out mostly clean. 

One Comment

  1. 5 stars


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