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Vegan Cranberry Orange Bread

Fresh cranberries and hand-squeezed orange juice come together to make this Vegan Cranberry Orange Bread. It’s a tart, sweet vegan holiday dessert!

Vegan Cranberry Orange Bread

What’s better than a warm piece of sweet homemade bread fresh out the oven? Nothing…except maybe a piece of leftover cranberry orange bread drizzled with maple syrup at midnight while watching stand-up comedy shows on Netflix.

There’s no denying that it’s cookie season. And don’t get me wrong, I loooooove a good cookie, but there are so many other delicious vegan holiday desserts that deserve some space in your oven this winter! So scoot over gingerbread cookies, because I’m going to be baking this Cranberry Orange Bread a few times this December.

Believe it or not, citrus season actually starts in December, so it’s the perfect time to bake with some oranges! We’re using freshly squeezed orange juice in this vegan cranberry bread, which really takes this recipe over the top. It’s tart, it’s sweet, it’s super fluffy and definitely holds its own up against your favorite holiday cookies. You’re gonna want to give it a try.

a handful of fresh cranberries

Ingredients for Vegan Cranberry Orange Bread

Cranberries are in season right now and are perfect for holiday recipes, I knew I wanted to use them in a vegan quick bread recipe!

I used fresh cranberries versus dried because I love the tart, almost sour flavor they provide. They add big pops of brightness all throughout the bread and it’s lovely.

This vegan cranberry bread is easy to make with just a few simple ingredients that you probably already have:

  • Flax meal. We’re making a flax egg to help bind the bread together.
  • White whole wheat flour. Spelt flour would also work well.
  • Baking powder and baking soda. Both baking powder and baking soda work together to make this cranberry orange bread nice and fluffy.
  • Cinnamon. A dash of cinnamon will give this bread that warm, cozy flavor you look for in holiday dessert recipes.
  • Salt. We always want to add a pinch of salt to desserts to balance out sweetness.
  • Oranges. You’ll need about 3 oranges for this cranberry bread recipes. We’re juicing and zesting them!
  • Coconut sugar. I love the flavor of coconut sugar, but you could also use white granulated sugar if that’s all you have on hand.
  • Coconut oil. Oil is key to making sure any vegan quick bread stays moist and tender. I like melted coconut oil in this recipe, but you could also use canola oil or melted vegan butter.
  • Applesauce. I recommend using unsweetened applesauce.
  • Non-dairy milk. You can use any variety you’d like!
  • Vanilla extract. Because what baked recipe isn’t better with a touch of vanilla?
  • Cranberries. Fresh cranberries burst within the bread while its baking and make the best little pops of tartness, but you could use dried instead if you prefer.
  • Walnuts. These are optional, but they add such a satisfying crunch to this cranberry orange bread!

three slices of cranberry orange bread stacked on top of each other

How to Make Vegan Cranberry Orange Bread

This vegan cranberry orange bread has so many seasonal flavors that are perfect for the holidays. I think it would be great for breakfast (french toast, anyone??!) or an after-dinner treat. Make a loaf for your holiday dinner table or just make a loaf for yourself to enjoy because you are not obligated to share!

To make this vegan cranberry orange bread, start by preheating your oven to 400°F, prepping a loaf pan and grabbing a couple mixing bowls. In one bowl, mix together some flax meal and water and set it aside for 10 minutes. While your flax egg rests, mix your dry ingredients together in a separate bowl. Once the flax egg has congealed, add in your orange juice, sugar, oil, applesauce, milk, orange zest and vanilla. Pour the wet ingredients into the dry ingredients and mix until everything just starts to come together, being careful not to overmix.

Next, fold in your cranberries and walnuts if you’re using them until they’re distributed throughout the batter. Pour everything into your loaf pan and bake for 30 minutes. Then, reduce the oven temperature, cover the pan with foil, and finish baking for another 15-20 minutes. Pull it out of the oven and allow it to cool for at least 10 minutes before slicing into it!

Of course the best way to enjoy a piece (or two or three or…who’s counting?) of this cranberry orange bread is straight out the oven, but the bread really sets well in the refrigerator overnight. If it even makes its way to the refrigerator, that is.

slices of cranberry orange bread

More Vegan Holiday Desserts

I firmly believe you should make some time in your busy holiday baking schedule to make a batch of this vegan cranberry orange bread. If you’ve got a little more time after making this recipe and you’re looking for more delicious vegan holiday dessert ideas, try out some of these favorites!

a loaf of cranberry orange bread that has been cut into slices

Print
How to make:

Vegan Cranberry Orange Bread

Fresh cranberries and hand-squeezed orange juice come together to make this Vegan Cranberry Orange Bread. It’s a tart, sweet vegan holiday dessert!

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hour
slices of cranberry orange bread
Author:
Emilie
Yield:
1 loaf 1x
Rating: 5 from 1 reviews

Ingredients

  • 2 tablespoons flax meal + 5 tablespoons water
  • 2 cups white whole wheat or spelt flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup fresh-squeezed orange juice (about 3 large oranges)
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 2 tablespoons applesauce
  • 2 tablespoons almond milk, or other non-dairy milk
  • 1 tablespoon orange zest, grated
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cup chopped cranberries
  • 1/2 cup walnuts (optional)

Instructions

  1. Preheat oven to 400°F. Lightly grease a loaf pan.
  2. In a medium bowl, add flax meal and water. Let sit in the refrigerator for 10 minutes.
  3. In a large bowl, place flour, baking powder, cinnamon, baking soda, and salt. Stir until combined.
  4. When the flax eggs are done, add juice, sugar, oil, applesauce, milk, zest, and vanilla. Whisk to combine.
  5. Pour the wet ingredients into the large bowl of dry ingredients. Mix until just combined. Do not overmix. Fold in cranberries and walnuts (if using). Pour batter into loaf pan.
  6. Bake for 30 minutes at 400°F. Remove pan; reduce heat to 350°F. Cover pan with foil; bake for 15-20 minutes, until a toothpick inserted in the center of the loaf comes out clean.
  7. Remove from the oven; let it cool in the pan for 10-15 minutes before removing.
  8. Serve warm with cranberry sauce or maple syrup, if desired.

Notes

Storage:
Store in an airtight container in the refrigerator for up to 5 days.

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