This delicious cranberry bread is moist and with a tender crumb, you won't believe it is made with no grains or dairy! Made in just one bowl, it's the perfect quick bread for the holiday season!
Preheat the oven to 180C/350F and line a loaf pan with parchment paper.
Prepare your flax eggs by combining 2 tablespoons of ground flaxseed with 5 tablespoons of water. Let sit for 10 minutes to form a gel.
In a large mixing bowl, combine the dry ingredients and mix well. In a separate bowl, melt your coconut oil. Add your mashed bananas and flax eggs/eggs and whisk together.
Combine wet and dry mixture and mix until fully incorporated. Fold through your dried cranberries and chocolate chips, reserving a few to top the bread with. Pour into the greased pan.
Bake for 40-50 minutes (square pan tends to be around the 40-minute mark, loaf pan 45-50 minute mark!), or until a toothpick comes out clean from the center.
Let cool in the pan completely, before removing and slicing into 12 pieces.
Notes
TO STORE: Cranberry bread should always be stored in the refrigerator, covered. It is incredibly moist, so it will spoil at room temperature. Bread will keep well for up to 7 days. TO FREEZE: Wrap slices or entire loaf in parchment paper and place in a ziplock bag or shallow container. Frozen bread will keep fresh for up to 6 months.TO REHEAT: To reheat bread from the fridge, either heat it in the microwave for 30 seconds or in a toaster oven for 3-4 minutes. To thaw bread from the freezer, allow thawing at room temperature or in the fridge overnight.