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slice of cranberry loaf on plate
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5 from 5 votes

Healthy Lemon Cranberry Bread (1 Bowl!)

Crunchy and golden brown on the outside, and soft and cakey on the inside, this healthier lemon cranberry bread is made in one bowl. Bursting with tart cranberries, with a hint of lemon flavor and crunchy coarse sugar on top.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Snack
Cuisine: American
Servings: 8 slices
Calories: 244kcal


  • ¼ cup coconut oil 52 g; see note 1
  • ½ cup maple syrup 130 g; see note 2
  • ½ cup unsweetened applesauce 124 g
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ¼ cup almond milk 54 g; see note 3
  • 1 ½ cups all purpose flour 180 g; fluffed, spooned & levelled; see note 4
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1.5 cups fresh or frozen cranberries + more for tops; see note 5
  • 1 lemon zested
  • 2 tablespoons raw sugar to sprinkle on top


  • Prepare the loaf pan– In order to ensure the loaf pops out of the pan easily, we start by greasing and flouring the pan. see note 6 for specific directions.
    greased and floured loaf pan
  • Mix together wet ingredients– In a large glass measuring cup, melt the coconut oil, then stir in the maple syrup, applesauce, vanilla, eggs and milk. Stir with a spatula until smooth. see note 7 if your coconut oil solidifies
    wet ingredients for lemon cranberry loaf in a bowl
  • Add in the rest of the ingredients– Start by adding the flour, baking soda, baking powder and salt onto the wet ingredients. Mix everything together until no pockets of flour remain. Next, fold in the cranberries and lemon zest until evenly distributed throughout the batter.
    folding cranberries and lemon zest into the batter
  • Add to the loaf pan- Scrape the mixture from the bowl into the loaf pan. Using a spatula, spread the top of the mixture into all corners, until smooth across the top. Add extra cranberries to the top of the loaf, and sprinkle evenly with the raw sugar.
    unbaked lemon cranberry loaf
  • Bake- Bake at 325°F for 55- 1h5m, until a toothpick inserted in the middle comes out clean.
    lemon cranberry loaf baked through in pan



1- I recommend using refined coconut oil to reduce the 'coconutty' flavor
2- you may swap the maple syrup for honey or brown sugar
3- regular dairy milk or buttermilk may be swapped in
4- all purpose flour may be swapped for an equal volume/weight of white whole wheat flour, or for a mixture of half whole wheat flour, half all purpose flour
5- if using frozen cranberries, do not thaw before adding them
6- Thinly coat the pan in spray oil, softened butter or coconut oil, and make sure to get the bottom, all sides, and right into the corners. Next, add ¼ cup of flour. Tap the pan, rotating it until all surfaces are coated (you may want to do this over a sink as some of the flour may fall out. Tap excess flour back into the flour container. The baking pan should be coated thinly in flour.
7- If you find the coconut oil solidifies, forming solid white lumps, place the bowl back in the microwave and heat in 20 second increments until melted again.
Cool the loaf completely, then either wrap in plastic wrap, or place into an air tight meal prep container.
Store at room temperature for up to 4 days, or freeze for up to 1 month.
To serve
Heat in the microwave for 10-20 seconds, until lightly warmed. 
Spread with butter, and enjoy with a fork.
  • cranberry- swap half the cranberries for one peeled + chopped apple or pear
  • lemon zest- swap for orange or lime zest
  • raw sugar- easy enough to leave it off; you could consider swapping for sweetened shredded coconut
  • nuts- you could add in some chopped walnuts or pecans for a crunchy texture and nutty flavor


Serving: 1slice | Calories: 244kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 243mg | Potassium: 138mg | Fiber: 2g | Sugar: 17g | Vitamin A: 71IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg