Vegan Cranberry Orange Bread Recipe

There is something genuinely comforting about the smell of fresh orange zest hitting the oven heat. This vegan cranberry orange bread has become a staple in my kitchen, especially when I want something that feels festive but requires minimal effort. It strikes that perfect balance between the tart bite of fresh cranberries and the bright, floral sweetness of oranges. It is incredibly moist, tender, and completely egg-free and dairy-free, though you would never guess it by the texture.

Why You Will Love This Recipe

Perfect Texture: Many egg-free quick breads can be dense or gummy. This recipe uses a specific balance of acid (orange juice) and leavening agents to ensure a light, tender crumb.
One-Bowl Method: Aside from a small bowl for the glaze, you can mix the entire batter in a single mixing bowl, making cleanup very fast.
Balanced Flavor: It is not overly sugary. The tartness of the cranberries cuts through the sweetness, making it suitable for breakfast or dessert.
Pantry Friendly: You likely have the flour, sugar, and oil in your cupboard right now.

Ingredients

To get the best rise and flavor, I recommend sticking closely to these measurements.

For the Bread

2 cups All-purpose flour (standard white flour works best here)
1 cup Granulated white sugar
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
3/4 cup Orange juice (freshly squeezed is best, about 2-3 oranges)
1/2 cup Unsweetened almond milk (or soy milk)
1/3 cup Neutral oil (vegetable, canola, or melted coconut oil)
1 tablespoon Orange zest (grated from the fresh oranges)
1 teaspoon Vanilla extract
1 1/2 cups Fresh cranberries (rinse and dry them well)

For the Orange Glaze

1 cup Powdered sugar (confectioner’s sugar)
2 tablespoons Fresh orange juice
1 teaspoon Orange zest (optional, for garnish)

Step-by-Step Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan generously with oil or line it with parchment paper for easy removal.
Infuse the Sugar: In a large mixing bowl, add the granulated sugar and the 1 tablespoon of orange zest. Use your fingers to rub the zest into the sugar. This releases the essential oils from the peel and significantly boosts the orange flavor throughout the bread.
Mix Wet Ingredients: Into the orange-sugar mixture, whisk in the orange juice, almond milk, oil, and vanilla extract until combined.
Add Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, and salt directly into the wet bowl.
Combine Gently: Switch to a rubber spatula or wooden spoon. Mix until the flour is just combined. A few small lumps are okay. Do not overmix, or the gluten will develop too much and make the bread tough.
Fold in Cranberries: Gently fold the fresh cranberries into the batter. If you are worried about them sinking, you can toss them in a teaspoon of flour before adding them.
Bake: Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes.
Check Doneness: Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it is done.
Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing. Glazing warm bread will cause the icing to melt right off.
Glaze: Whisk the powdered sugar and orange juice together. Drizzle over the completely cooled loaf.

Nutrition Facts

Values are estimates based on one slice (assuming 10 slices per loaf).

Nutrient	Amount per Serving
Calories	240 kcal
Total Fat	8g
Saturated Fat	1g
Sodium	190mg
Carbohydrates	42g
Fiber	2g
Sugar	24g
Protein	3g

Helpful Tips for Success

Room Temperature Ingredients: Try to have your milk and orange juice at room temperature. This helps the batter emulsify better than using cold ingredients straight from the fridge.
Zest Before Juicing: It is much harder to grate the skin of an orange after you have squeezed the juice out. Always zest first.
Measuring Flour: Do not scoop the flour directly with the measuring cup, as this packs it down and results in a dry loaf. Spoon the flour into the cup and level it off with a knife.
Tossing Cranberries: If your cranberries are wet from washing, dry them thoroughly. Excess water can create soggy pockets in the bread.

Variations

Add Nuts: For a bit of crunch, fold in 1/2 cup of chopped walnuts or pecans along with the cranberries.
Spiced Version: Add 1/2 teaspoon of cinnamon and a pinch of ground ginger to the dry ingredients for a warmer, winter-spiced flavor profile.
Muffins: You can bake this batter in a muffin tin. Reduce the baking time to 20-25 minutes.

How to Serve

This bread is versatile. I usually serve it simply with a cup of black coffee or Earl Grey tea. The bergamot in Earl Grey pairs beautifully with the orange zest.

If you are skipping the glaze, a smear of vegan butter or a dollop of coconut yogurt on a warm slice makes for a hearty breakfast.

Storage Instructions

Counter: Store the bread in an airtight container at room temperature for up to 3 days. It stays quite moist thanks to the oil and fruit juice.
Fridge: You can refrigerate it for up to 1 week, though the cold air may dry it out slightly.
Freezer: This bread freezes excellently. Slice it first, then wrap individual slices in plastic wrap and place them in a freezer-safe bag. They will keep for up to 3 months. Thaw on the counter for an hour before eating.

Frequently Asked Questions

Can I use frozen cranberries?

Yes, you can use frozen cranberries. Do not thaw them before adding them to the batter, as they will bleed color into the bread. You may need to add an extra 3-5 minutes to the baking time since the frozen fruit lowers the batter temperature.

Can I make this gluten-free?

I have had success using a high-quality 1:1 gluten-free all-purpose flour blend (one that contains xanthan gum). The texture will be slightly different, but still delicious. Almond flour alone will not work for this recipe.

Why did my bread sink in the middle?

This usually happens if the bread is underbaked or if the oven door was opened too early during baking. Avoid opening the oven until at least 45 minutes have passed.

Is the glaze necessary?

Not at all. The bread is sweet enough on its own. However, the glaze adds a nice visual finish and an extra pop of citrus flavor that elevates it to dessert status.

Conclusion

This vegan cranberry orange bread proves that plant-based baking does not require complicated substitutes or strange ingredients. It is a reliable, crowd-pleasing recipe that highlights fresh, seasonal produce. Whether you are baking for a holiday brunch or just meal-prepping snacks for the week, this loaf is sure to disappear quickly.