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This cranberry orange bread is perfectly moist and bursting with fresh or frozen cranberries & orange flavor — festive and perfect for the holidays!
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Why You’ll Love This Recipe
As we wrap up summer’s berries-and-cream, fall and winter bring cozy bakes like apple cinnamon bread, vegan pumpkin bread, and this cranberry orange loaf. Sweet and citrusy, this vegan cranberry orange bread is moist, dairy-free, egg-free, and full of flavor.
Better yet, it’s really easy to prepare with simple ingredients, including fresh or frozen cranberries, so you can enjoy it year-round. Plus, it tastes even better on day two! You can even add a vegan glaze for decadence. It’s sure to put you in the holiday spirit on cozy mornings or at holiday gatherings.
Looking for more ways to enjoy cranberries? Try my apple cranberry crisp or cranberry sauce with orange juice.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and quantities.
- Flour: Use regular all-purpose flour or up to 60% white whole wheat flour.
To remove wax from oranges: Soak it/them in hot water (or a vinegar or baking soda bath) for a few minutes, then scrub with a vegetable brush. Rinse well.
Recipe Variations
There are several simple ways to adapt this recipe for cranberry orange bread.
- Flavor boosters: Try adding cinnamon, nutmeg, ginger, and/or cardamom, or boost citrus flavor with natural orange extract.
- Almond: Add almond extract plus slivered almonds.
- Mix-ins: ½ cup vegan chocolate chips or nuts (walnuts or pecans), or chopped candied orange.
- Cranberry or orange preserves/jam: Swirl some into the batter before baking.
- Toppings: Sprinkle the batter with coarse sugar (like turbinado), add a streusel top (like in this vegan apple crumble), or make a delicious cranberry or orange glaze for the cranberry orange bread.
How to Make Cranberry and Orange Bread
Step 1: Preheat the oven to 350°F/175°C, and line a 9×5-inch loaf pan with parchment paper. In a large bowl, whisk the plant-based milk and apple cider vinegar. Let it sit for 2-3 minutes to thicken, then whisk in the oil, applesauce, and vanilla.
Step 2: In a medium bowl, combine the brown sugar and orange zest, rubbing it with your fingers until it’s fragrant and slightly orange-tinted. Then, stir in the flour, baking soda, and salt.
This step brings out the orange oils for enhanced, deeper flavor – well worth it!
Step 3: Mix the orange juice gently into the wet ingredients, then add the dry ingredients to the wet ones, stirring until only just combined. Don’t over-mix.
Step 4: Fold in the cranberries (chop in half first, if large), pour the batter in the loaf pan, and bake for 60 minutes, covering it with foil after 30 minutes.
To test doneness, insert a toothpick into the middle. It should come out clean.
Step 5: Leave the cranberry and orange loaf to cool in the pan for 20 minutes, then remove and cool on a cooling rack for at least an hour before slicing. Enjoy!
FAQs
This cranberry orange bread recipe should work with a 1:1 swap to an all-purpose gluten-free flour blend, like Bob’s Red Mill or King Arthur’s. It may be denser.
Sure! Simply adjust the baking time. Muffins should take 20-25 minutes, mini loaves 25-30 minutes. Monitor, though.
Toss them in ½-1 tbsp flour before folding them into the batter.
Yes, but soak in warm orange juice or water 10–15 minutes first to plump up. Use about ¾ the amount of fresh.
Pro Recipe Tips
- Measure the flour correctly: To avoid using too much, fluff it in its bag, spoon it into the measuring cup, and level with the back of a knife.
- Use fresh juice and zest: For better, brighter flavor.
- Don’t over-mix batter: Overworking it can lead to dense, gummy bakes.
- Leave to cool: This vegan orange cranberry bread is fragile right out of the oven but firms as it cools. It’s easiest to slice (and tastes better!) when completely cooled, a day later.
What To Serve With a Cranberry Orange Loaf
- Lashings of dairy-free butter or whipped maple butter
- Dairy-free cream cheese (plain or sweetened + optional orange zest)
- Apple butter
- With jam and vegan cheddar, ‘cream’, or vegan whipped cream
- A dollop of vegan yogurt and berries/orange segments
- A scoop of vegan vanilla ice cream (or this banana ice cream)
And, of course, a steaming mug of mulled apple cider, coffee, or tea.
Storage Instructions
Store: In a paper towel-lined container for 2-3 days or in the fridge for 5-7 days. It tastes even better on day two.
Freeze: Store this cranberry orange quick bread whole or sliced (parchment between slices, to prevent sticking) in plastic wrap in a Ziplock/Stasher, for up to 3 months. Then, thaw in the fridge overnight or on the counter for several hours.
Heat: Microwave it for 20-30 seconds only for warmth. Alternatively, toast or air fry for slightly dry, crisp edges.
More Vegan Quick Bread Recipes
Vegan Appetizers
Sweet Potato Bread
Vegan Desserts
1-Bowl Easy Vegan Zucchini Bread
Vegan Desserts
Easy Vegan Banana Bread
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Vegan Desserts
Vegan Fruit Cake [Fruit Loaf]
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Cranberry Orange Bread (Eggless!)
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Ingredients
- 1 cup plant-based milk soy milk works best
- 1 tablespoon apple cider vinegar
- ⅓ cup neutral oil
- 1 (3.9-ounce) package unsweetened applesauce
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar
- 1 large orange zest and juice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh or frozen cranberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a loaf pan with parchment paper and set aside.
- In a large bowl, whisk together the plant-based milk and apple cider vinegar. Let sit for 2–3 minutes until slightly thickened. Whisk in the oil, applesauce, and vanilla extract. Set aside.
- In a medium bowl, combine the brown sugar and orange zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly tinted orange. Stir in the flour, baking soda, and salt.
- Add the orange juice to the wet ingredients. Mix gently to combine.
- Add the dry mixture to the wet mixture. Stir until just combined—do not overmix.
- Fold in the cranberries.
- Pour the batter into the prepared loaf pan. Bake for 30 minutes. Remove from the oven, cover the loaf loosely with aluminum foil, and bake for another 30 minutes.
- Remove from the oven and let the loaf cool in the pan for 20 minutes. Transfer to a cooling rack and let cool for at least 1 hour before slicing.
- Serve warm or at room temperature.
Notes
- Measure the flour correctly: To avoid using too much, fluff it in its bag, spoon it into the measuring cup, and level with the back of a knife.
- Use fresh juice and zest: For better, brighter flavor.
- Don’t over-mix batter: Overworking it can lead to dense, gummy bakes.
- Leave to cool: This vegan orange cranberry bread is fragile right out of the oven but firms as it cools. It’s easiest to slice (and tastes better!) when completely cooled, a day later.
