Loaf of cranberry kombucha pecan bread

Cranberry Kombucha Pecan Bread with Candied Ginger Butter

  • Author: Carla
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes


This cranberry pecan bread made with kombucha requires no yeast and bakes in 30 minutes! Paired with candied ginger butter..yum!


Bread Ingredients:

  • 2 C. of Flour
  • 1 t. Baking Soda
  • ½ t. Cinnamon
  • 2 T. Coconut Palm Sugar
  • 1 t. Salt
  • Zest from 1 Orange
  • 1 T. Flax Meal
  • 3 T. of Water
  • 1 t. Vanilla Extract
  • 2 T. Coconut Oil (melted)
  • ¾ C. GT’s Synergy Cosmic Cranberry Kombucha
  • ½ C. Pecans (toasted)
  • ¾ C. Dried Cranberries

Candied Ginger Butter Ingredients:

  • 1 Stick of Butter
  • 2 T. Maple Syrup
  • 1 T. Candied Ginger (minced)


  • Bread Directions:
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine flour, baking soda, cinnamon, salt, coconut palm sugar and orange zest.
  3. Whisk until well combined. Set aside.
  4. In a medium bowl, add flax meal and water. Whisk until well blended. Let sit for 5 minutes.
  5. Add vanilla, coconut oil and kombucha to flax mixture.  Whisk until blended.
  6. Make a well in the middle of the flour mixture. Pour liquid ingredients into well.
  7. Mix together stirring from the outside in, until all the liquid has been absorbed. The dough will be sticky.
  8. Remove dough from bowl and transfer to a floured surface.
  9. Fold in cranberries and pecans and knead dough until cranberries and pecans are distributed throughout.
  10. Place in a greased loaf pan making sure the dough fills the edges of the pan. (the dough will not spread but will rise).
  11. Bake for 35 minutes.
  12. Carefully remove loaf from pan and cool on a cooling rack.

Candied Ginger Butter Directions:

  1. Place all ingredients in a food processor and blend until combined.


To make the candied ginger butter non-dairy, just substitute with vegan butter. It’s still amazing!