turn a classic dessert into this delicious high protein version. with over 19g plant protein per piece, it is so delicious.
the inspiration
I always see so many beautiful breads online, especially from my friend Christina, Addicted to Dates. While they are beautiful and I know so yummy, I really wanted to make a high protein version.
It is so fun to make high protein versions of recipes and I figured this would be a great one to do. Especially, with Valentine’s Day coming up, the little pops of red are so beautiful.
Something else that I really wanted to incorporate was a protein frosting. Because who doesn’t need a little more frosting in their life?!
the ingredients
- Vegan Vanilla Protein Powder: you can use any vegan vanilla protein powder that you like. I prefer to use a pea protein based one. I went with the vanilla one from Kos.
- Non-Dairy Milk: you can use any non-dairy milk you like but I think a higher protein one is better to use to keep the protein content high. I like Ripple Pea Protein Milk or you can use soy milk.
- Vital Wheat Gluten: the vital wheat gluten adds in protein and also helps to enhance the texture of our high protein cranberry bread.
- All Purpose Flour: we will also need all purpose flour. You can use bread flour as well here.
- Fresh or Frozen Cranberries: you can either use fresh or frozen cranberries.
- Egg Replacer: you can use a flax or chia egg if you prefer. I do like to use Bob’s Red Mill (it is better to buy in store).
- Stevia in the Raw: I have been experimenting with trying to make my things lower in sugar. One way I am doing that is with stevia in the raw. You can use it if you want or feel to swap it for any sweetener you like.
- Agave: while we do use the stevia in the raw I do still like to add in some agave.
- Baking Powder: this will help to give rise to our high protein cranberry bread.
- Vegan Yogurt: we will use this in our protein frosting. I have been enjoying the Cocojune Greek-style vegan yogurt. You can either use a flavor like Vanilla and you can have it sweetened or unsweetened. Other high protein vegan yogurts that I like are Forager’s Greek-style, Silk made with soy milk, or Siggi’s.
- Organic Powdered Sugar: we will use this in the frosting.
- Vegan Cream Cheese: I wanted this to be a little bit like a vegan cream cheese frosting so I used some Kite Hill vegan cream cheese in there.
- Vanilla Extract: we will use this in the high protein cranberry bread to add flavor.
Why is it called cranberry bread, if it is more of a cake?
Cranberry bread is called “bread” because historically the term referred to many baked staples, not just yeast-risen loaves. As a quick bread, it’s baked in a loaf pan and sliced like bread. This makes it feel practical and breakfast appropriate even though it’s sweet like cake. The name stuck because it sounds wholesome and everyday rather than like a dessert.
how to make the high protein cranberry bread
- Add all the dry ingredients: vital wheat gluten, all purpose flour, vegan vanilla protein powder, stevia in the raw, and baking powder into a large bowl. Mix to combine.
- Add in the wet ingredients: agave, non-dairy milk, and the egg replacer. You will also need to add in ½ cup of water. Mix to form a batter.
- Fold in the cranberries.
- Bake in the oven at 350°F for 50 minutes or until a toothpick comes out clean.
- Remove from baking dish and cool for 20 to 30 minutes.
- Prepare protein frosting by whisking together vegan cream cheese, vanilla protein powder, organic powdered sugar, vegan yogurt, and 1 to 2 tablespoons of water. Whisk to form a thicker but pourable consistency.
where does the protein come from in this recipe?
A big question I always get asked is “but how does a recipe have this much protein?” So, I am here to answer it for you! The main sources of protein here are the protein powder, vital wheat gluten, high protein non-dairy milk, and high protein vegan yogurt.
Plus, a little bit of protein from the rest of the ingredients. Everythings works together to bring us to that 19.6g protein per serving.
high protein cranberry bread faq
Is this recipe allergy friendly?
The recipe does not contain nuts or soy, depending on the ingredients of your non-dairy milk, non-dairy yogurt, and protein powder. It does contain gluten. Unfortunately, it cannot be made gluten free as we use vital wheat gluten.
How do I store this?
I think it is best to keep this stored in the fridge for up to 5 days. Place in air tight container.
Can I use a different fruit?
Yes. You can use any berry you like or apples.
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High Protein Vegan Cranberry Bread
Equipment
Ingredients
Cranberry Bread
- ½ cup vital wheat gluten
- 1 cup + 2 teaspoons all purpose flour
- 2 teaspoons baking powder
- 2 scoops vegan vanilla protein powder
- 1 teaspoon stevia in the raw
- 2 tablespoons agave
- ¾ cup high protein non-dairy milk I like Ripple
- ½ cup water
- 1 teaspoon vanilla extract
- 1 vegan egg replacer I like Bob’s Red Mill, you can use flax or chia
- 1 cup fresh cranberries
Protein Frosting
- ⅓ cup high protein or Greek-style vegan yogurt I like Cocojune unsweetened vanilla
- 2 tablespoons vegan cream cheese I like Kite Hill
- 1 tablespoon + 1 teaspoon organic powdered sugar
- 2 teaspoons vegan vanilla protein powder
- 1 to 2 tablespoons water to thin
Instructions
- Preheat oven to 350°F (176°C).
- Add dry ingredients: vital wheat gluten, vanilla protein powder, all purpose flour, baking powder, and stevia in the raw into a large bowl. Mix to combine.
- Add in the wet ingredients: non-dairy milk, egg replacer, water, and vanilla extract. Mix to make a thick batter.
- Fold in the cranberries.
- Pour into a greased bread loaf pan.
- Bake for 50 minutes or until golden and a toothpick comes out clean.
- Meanwhile, prepare the protein frosting by adding all ingredients into a small bowl and whisking together. It should be pourable but thick like a glaze.
- When cranberry bread is done baking remove and cool for at least 20 minutes.
- Pour frosting over top and decorate with extra fresh cranberries if desired, enjoy.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- You can use frozen cranberries in place of fresh.
- You can use any non sugar sweetener you like or you can also use sugar.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
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