Vegan Orange Cranberry Bread
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Vegan Orange Cranberry Bread
Elevate your winter baking with our Vegan Orange Cranberry Bread recipe! Packed with cozy spices, this quick bread boasts a dense, moist texture complemented by the delightful balance of sweet and tart flavors from the sweet oranges and tangy cranberries. It's a minimal-ingredient wonder that captures the essence of the season's flavors! Completely Vegan + Gluten-free Option.
Recently, I went all-in on cranberry baking after grabbing this massive bag of cranberries. Haha. And this Vegan Orange Cranberry Bread has been a standout with the tart goodness of these vibrant berries. This quick bread is a winner in my kitchen—it never fails to gather a crowd! Among all winter flavor combinations, the magic of orange + cranberry together reigns supreme in the deliciousness department.
It's no wonder I've incorporated this flavor combo into many of my favorite recipes, like my Cranberry Orange Scones, Vegan Orange Cranberry Breakfast Muffins, and even this refreshing Sparkling Cranberry Orange Ginger Mocktail.
This quickbread is a crowd-pleaser for all diets and even offers a gluten-free option. Whether you're using fresh or frozen cranberries, it's a year-round delight! My little ones and my husband can't get enough of this bread, especially during the holidays—it's our cozy family favorite!
Jump to:
- How to Make Vegan Orange Cranberry Bread
- Ingredients
- What is a Quick Bread?
- Why You Will LOVE This Vegan Orange Cranberry Bread
- Tips For Baking PERFECT Orange Cranberry Bread
- How to Serve Orange Cranberry Quick Bread
- Are Cranberries Healthy?
- Fresh OR Frozen Cranberries?
- Can I Turn This Quick Bread Into Muffins?
- Can I Use Other Types of Milk?
- Vegan Orange Cranberry Bread Q + A's
- More Deliciously Good Baked Goods
- MADE OUR RECIPE?!
- Vegan Orange Cranberry Bread
How to Make Vegan Orange Cranberry Bread
To make this Vegan Orange Cranberry Quick Bread, there are two components to this baking recipe: the bread batter + the glaze.
All of the ingredients are easy to find, and you may already have them on hand! You can throw this bread together in about an hour, with just 10 minutes of hands-on time.
Ingredients
Here’s what you need to make the dairy-free and egg-free bread dough:
- Flour. I use organic all-purpose from Bob’s Red Mill or King Arthur.
- Bread flour. This gives more structure to your bread. If you can’t find it, use regular all-purpose flour.
- Cranberries. You can use either fresh or frozen whole cranberries.
- Baking powder + baking soda
- Brown sugar. Use organic if possible.
- Cinnamon, nutmeg, allspice. The classic fall cozy spices.
- Almond milk. Any vegan milk will work, but usually, Almond or coconut are the best "universal" milks for better results.
- Apple cider vinegar. To add some acid that will help the baking powder activate.
- Vegan butter. This helps bind the egg-free bread together.
- Orange zest. This helps bring out the orange flavor boldly in addition to the glaze.
- Vanilla. Make sure to use the pure stuff!
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS QUICKBREAD!
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Vegan Orange Cranberry Bread. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
What is a Quick Bread?
Basically, quick breads are cake-like dessert loafs that are quick to make because of the leavener, baking powder used versus yeast for traditional breads. My most popular quick bread recipes are Maple Chocolate Chip Banana Bread, Toasted Coconut Bread and of course Easy Vegan Chocolate Bread --We have a lot of chocolate lovers Haha. Of course, I have to admit that this Vegan Orange Cranberry Bread recipe is perfect for fall/winter baking and a very strong contender to add to your list next!
Why You Will LOVE This Vegan Orange Cranberry Bread
- Holiday coziness in every bite.
- Perfect for gifting during festive seasons.
- Offers a moist + dense texture!
- Super easy to make, even if you're not a baking pro.
- Perfect for breakfast or as a sweet treat any time of day.
- Guaranteed to make your home smell amazing while it bakes!!
Tips For Baking PERFECT Orange Cranberry Bread
I know that many people have trouble with the amount of time needed to bake quick breads in general or have it fully cook through. Since the batter is a little thick, it can be a bit tricky to ensure that the middle is fully solid and cooked through.
However, after a bit of trial and error with many types of breads, I've found that the following tricks have be full proofed in baking this fluffy cinnamon bread perfectly:
DON'T OVER-MIX + CHECK YOUR LEAVENERS ARE FRESH!
Be sure to not over-mix the batter since this will cause the bread to become dense. Ensuring that your leaveners are fresh plays a role in the texture while your bread bakes, which also helps it to bake through more easily.
CONSISTENCY IS KEY
Ensure that your batter is the "right" consistency. You want the batter to be "scoopable" which means that it's thick but also easily stirred versus really "liquidy" or super thick where it's hard to manage.
CHECK THE PROGRESS
Midway through the baking time, poke small holes (using a toothpick or cake tester) around the tops of the bread to allow for the heat to penetrate through more easily and cook everything evenly. NOTE: I do this twice. Once halfway through the baking time and the second time in the last 10-15 minutes.
RACK PLACEMENT
Place your bread on the top rack so that it browns but move to a lower rack if it looks too toasty so it doesn't burn since it's in the oven for at least 1 hour.
How to Serve Orange Cranberry Quick Bread
This sweet treat has a place at breakfast, brunch, or tea time. But it doesn't stop there. Here are a few more creative ideas on how to enjoy this Vegan Orange Cranberry Bread
Warm + fresh: Enjoy a slice while it's still warm from the oven. The slightly crunchy top and soft, moist interior make for a heavenly combination. You can savor it as is or add a pat of butter or a drizzle of maple syrup for extra indulgence.
Toasted + topped: Toast a slice of orange bread to add a delightful crunch to the already delicious crunchy topping. Once toasted, you can spread a layer of your favorite cream cheese, nut butter, or even homemade fruit compote on top for a decadent twist.
Paired with a beverage: Cinnamon quick bread pairs beautifully with a hot or iced coffee like this Vegan Pumpkin Chai Latte, Dalgona Coffee (Whipped Coffee) Vanilla Latte, or Dirty Chai Maple Iced Latte or a breakfast smoothie like this Chocolate Espresso Smoothie or this Cashew Date Morning Smoothie
Ice cream sandwich: Get creative and turn your vegan quick bread into a delightful ice cream sandwich. Slice the bread, scoop your favorite ice cream like this Caramel Ice Cream or No-Churn Vanilla Ice Cream with Rainbow Sprinkles in the middle, and enjoy a warm + cold creamy treat.
Are Cranberries Healthy?
Cranberries are incredibly healthy. Packed with antioxidants and nutrients, they offer a plethora of health benefits. These little red berries are renowned for their ability to support urinary tract health by preventing bacteria from adhering to the urinary tract lining. They're also rich in vitamins C, E, and K, as well as fiber and various beneficial plant compounds.
Fresh OR Frozen Cranberries?
Both can work---When you're faced with the choice of using fresh or frozen cranberries for your quickbread, it's really a matter of personal preference and practicality. Fresh cranberries can bring a burst of vibrant color to your bread, and their natural tartness adds a zesty kick that pairs well with a touch of extra sweetness.They're also a wonderful choice if you're planning this bread for a fall/winter holiday feast when cranberries are in season.
On the other hand, frozen cranberries offer convenience year-round and can save you some prep time, but keep in mind that they may release a bit more moisture as they thaw!
Can I Turn This Quick Bread Into Muffins?
Absolutely! In case you're looking for a grab-n-go kind of sweet treat, then look no further----I have these Vegan Orange Cranberry Breakfast Muffins just for you! Although these muffins have a crumble, I would definitely add the glaze atop the crumble for an extra kick of goodness! A real win, WIN!
Can I Use Other Types of Milk?
Absolutely! If you’d like to switch things up with the type of plant-based milk that you use—–that’s totally fine! The world of plant-based milk is constantly expanding. From the classics like coconut milk, cashew milk, soy milk and almond milk, we now have delicious options like oat milk, and even potato and quinoa milk.
Vegan Orange Cranberry Bread Q + A's
Store leftover Vegan Orange Cranberry Bread in an airtight container or tightly wrapped in plastic wrap in the fridge for up to three days. You can freeze the bread for up to three months. To serve, defrost on the counter, then slice and serve at room temperature or heat in the microwave for 10 seconds.
This bread is already vegan, but it’s easy to make gluten-free too! Simply use Gluten-Free all-purpose flour (I like the blend from Bob’s Red Mill) to replace the regular flour. If the batter is too thin, add more flour, ¼ cup at a time, until it’s thick.
Absolutely! You can freeze this orange bread as a whole loaf or in slices for up to 3 months! Simply wrap any leftovers in foil paper or plastic wrap (individually wrapped for slices) and add to a sealable freezer-safe bag and wallah.
Yes! If you choose to opt out of cane sugar, you can always substitute with Agave, raw honey, coconut sugar, maple syrup, or Date syrup as well. Just reduce the amount of milk slightly to ensure that it's not too much liquid.
The ratio of dry ingredients to wet ingredients matters. This is why it's super important to add a high-quality neutral oil (or butter) to your bread for the perfect moistness. Just remember that too much milk and not enough flour creates the opposite problem----meaning that your cake will become too wet and may not bake through best or take much longer.
More Deliciously Good Baked Goods
If you enjoyed this delightful Vegan Orange Cranberry Bread, you're in for a treat with these other flavor-packed recipes.
- Cinnamon Maple Peach Bread
- Vegan Sweet Potato Cinnamon Rolls
- Vegan Sweet Potato Crumble Bread
- Vegan Banana Cake
- Vegan Chocolate Bourbon Banana Bread
- Overnight Vegan Apple Cinnamon Rolls
MADE OUR RECIPE?!
If you tried this Vegan Orange Cranberry Bread recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Vegan Orange Cranberry Bread
Ingredients
BREAD:
- 2 cups organic all-purpose flour
- ½ cup whole cranberries, fresh or frozen (See Notes!)
- 2 tsps baking powder
- ½ teaspoon baking soda
- ¾ cup organic brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon sea salt
- 1 teaspoon orange zest
- 1 cup Almond milk (You can use your fave plant-based milk)
- 1 tablespoon apple cider vinegar
- ¼ cup vegan butter, melted
- 1 teaspoon vanilla extract
ORANGE GLAZE:
- 2 cups organic powdered sugar
- 1 medium navel orange, freshly-squeezed
Instructions
TO MAKE THE BREAD:
- Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.
- In a bowl, add the milk and apple cider vinegar, stirring it together and letting the mixture sit for 5-10 minutes or until it slightly thickens and everything "activates".
- In a large bowl, add the flour, baking powder, baking soda, brown sugar, orange zest, cinnamon, nutmeg, allspice, and sea salt and whisk until combined.
- Stir in the milk-ACV mixture, melted butter, and vanilla, mixing until combined and the batter become thick and smooth. NOTE: DO NOT OVER-MIX! Fold in the cranberries.
- Pour batter in the prepared loaf pan (evenly spreading it out) and add a few extra cranberries on top (gently pressing them in) if you'd like!
- Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through.
- Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
TO MAKE THE GLAZE:
- In a bowl, whisk together the powdered sugar and freshly-squeezed orange juice until smooth and the glaze is thick enough, but slowly slides off whisk when lifted. NOTE: If too thick, add 1 tablespoon of milk; if too thin, add 1-2 Tbsps more of the powdered sugar.
- Once cooled, drizzle the glaze atop bread, slice and enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days.
- GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
- MILK: You can use any plant-based milk for this recipe. I love using Califia Farm’s Almond Vanilla or Oats + Roasted Almonds Milk or So Delicious Dairy-Free’s Almond Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.
- CRANBERRIES: If using frozen cranberries, be sure to lightly toss them in 1 tablespoon or so in arrowroot starch or flour before folding them into the batter. This controls the moisture while cooking and ensures that muffins bake thoroughly through.
Nutrition
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Vegan Orange Cranberry Bread.
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Oh my gosh, this bread is fantastic! I had some frozen cranberries leftover from Christmas, and wanted to use them up. This recipe fit the bill! The bread is so very moist and tender. I left off the glaze, and it was still delicious and perfectly sweetened. I also added extra orange zest to make up for the orange flavor that would have been in the glaze. I still have some cranberries left, and this recipe is going on next week’s menu as well! Thanks, Shanika!