Cranberry Orange Bread (Eggless!)

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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!

Prep Time15

Cook Time1

Total Time1 15

Course: Bread, Snack

Cuisine: American

Diet: Vegan

Servings: - 10

Calories: 260kcal

Author: Toni Okamoto

Equipment

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.

Nutrition