Vegan Cranberry Orange Bread

1 Loaf
55 min

Here is a delicious vegan cranberry orange bread recipe for you to try this holiday. It pairs the tartness of cranberry with the sweet citrus flavor of orange juice and orange zest!

This would be a great quick bread recipe that will definitely leave you drooling more! What’s a quick bread, you ask? It’s one where there is no yeast in the recipe and no rise time, therefore making it a ‘quick’ bread.

The texture is quite similar to cakes, and people often call it a loaf cake as well. If you don’t mind waiting a little, here are couple of our popular bread recipes that contain yeast : The Best Vegan Challah Bread and Fluffy Focaccia Bread.

You will definitely need good cranberries and oranges for this. We had to throw out a couple of packets of frozen cranberries till we found one that was not too sour. I like a slight sour kick, but within reason. If it makes me flinch, then I know I should get rid of that batch.

With orange, its always a hit or a miss. Its either too sour or tad bitter, but no matter how the orange tastes like, you can still save the zest and use it later! We have half a sandwich bag of orange zest just sitting in the freezer at this point.

Vegan Cranberry Orange Bread
Recipe details
  • 1  Loaf
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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  • 2 Cups All Purpose Flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 3/4 Cup Sugar
  • 1 Cup Almond MIlk
  • 1/3 Cup OIl
  • 1 Tsp Vanilla Extract
  • 1 Tbsp Orange Juice
  • 2 Tsp Orange Zest
  • 1 Cup Cranberries Fresh or Frozen
  • 1/2 Cup Powdered Sugar
  • 2 Tbsp Orange Juice

Pre-heat the oven to 355F/180C.
Grease a 9X5 inch loaf pan. Also line with parchment paper so there is a over-hang (check video)
In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. Set it aside.
In a measuring jar, whisk together almond milk, oil, vanilla extract, orange juice and orange zest.
Pour the wet ingredients to the dry ingredients and stir to combine.
Fold in cranberries.
Pour the batter into the prepared pan.
Tap pans gently on work surface to remove bubbles
Bake for 45-60 min or until a skewer inserted into the middle of the loaf comes out clean.
Cool for 10-15min in the pan and then transfer it to a wire rack to cool completely.
Mix powdered sugar and orange juice to form the glaze.
Drizzle over cooled bread.
Slice and enjoy!
  • If you are using frozen cranberries, toss them in some flour before adding into the batter. This helps form a light layer of flour around the berries which in turn will absorb some of the berries’ moisture and reduce the chance of them from sinking in the batter. Without this, you end up with a layer of cranberries at the bottom of the bread.
  • Any leftover bread can be left at room temperature in an airtight container for a day or in the refrigerator for 5 days. You can even freeze for a month, but I can’t vouch for that since we finished off in two days. Haha!
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