This cozy loaf gets its lift from a simple flax-and-water gel standing in for eggs, folded into a batter brightened with vanilla and a touch of cinnamon. Dried cranberries add pops of tart sweetness while chopped walnuts bring a satisfying crunch to every slice, and the whole thing bakes up into a deep-golden, tender crumb. A splash of apple cider vinegar reacting with baking soda gives it just the right rise without any eggs or dairy in sight. It's an easy one-bowl-for-wet, one-bowl-for-dry situation, finished in under an hour in the oven and cooled right in the pan before you slice into it. This is a great pick for a gluten free baking rotation, whether you're serving it for breakfast or alongside coffee in the afternoon.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on the two long sides.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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