Cranberry Bread & Muffins No Milk & No Egg
This festive cranberry recipe is dairy-free and egg-free.
And you can bake it as cranberry bread or cranberry muffins. You decide!
See the recipe below.
This recipe was inspired by the classic children's book, Cranberry Thanksgiving.
The book revolves around cranberry bread, and it's such a cute little read for the kids.
READER REVIEW
"The muffins turned out so good! Seriously the best muffin I’ve had. They were so flavourful and moist, and light. Perfect to add in for my toddlers daycare snacks. I just can’t get over how good these are. I’m making another batch tomorrow lol. Thank you so much for the recipe!!" Chelsea, Blog Reader
"I used this recipe since I’m on a low iodine diet due to thyroid cancer and added oil instead of butter and used the salt substitute. The muffin turned out amazing. Thank you." Nicky, Blog Reader
CRANBERRY MUFFINS RECIPE
Oven 350
Makes 12-16 regular size muffins or a loaf of bread
INGREDIENTS
2 cups flour
1 cup sugar
1.5 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
¼ cup dairy-free butter
1 beaten egg or 3 tablespoons of applesauce
1 teaspoon grated orange peel
¾ cup orange juice
1.5 cups fresh or frozen cranberries
DIRECTIONS
Wash and chop 1.5 c. fresh cranberries in your blender by pulsing. Don't actually blend, just chop.
In your Kitchen Aid mixing bowl, combine 2 c. flour, 1 c. sugar, 1.5 tsp. baking powder, 1 tsp. salt, ½ tsp. baking soda in a large bowl.
Cut in ¼ c. dairy-free butter until mixture is crumbly. I cut mine in with my mixer, using the whisk attachment. Or you can cut it in by hand, using a pastry cutter or large fork.
Combine 1 egg or 3 Tbs. applesauce, 1 tsp. grated orange peel, and ¾ c. orange juice in a separate bowl.
Add the wet mixture into the dry mixture and stir just until mixture is evenly moist.
Fold in chopped cranberries. I chopped mine in my blender by throwing the washed fresh cranberries in and pulsing until chopped.
Spoon into a greased a loaf pan or muffin tin.
Bake at 350.
Bread loaves bake for about 40-45 minutes. Muffins bake for about 20-25 minutes.
To test done-ness, insert a toothpick into the center until it comes out clean.
Hope you love cranberry muffins as much as we do!
You can see more dairy egg free quick bread recipes here!
This was originally posted in December 2011.
The muffins turned out so good! Seriously the best muffin I’ve had. They were so flavourful and moist, and light. Perfect to add in for my toddlers daycare snacks. I just can’t get over how good these are. I’m making another batch tomorrow lol. Thank you so much for the recipe!!
Oh Chelsea, that makes us so happy! Thank you for sharing!
I used this recipe since I’m on a low iodine diet due to thyroid cancer and added oil instead of butter and used the salt substitute. The muffin turned out amazing. Thank you.
I'm happy to hear this!!! Thank you!