I'm excited to share my favorite quick bread to make around the holidays - this Vegan Cranberry Orange Bread is perfect for breakfast, a snack, or a dessert. It's one of those recipes that feels special over the holidays but is surprisingly easy to make. With its vibrant red cranberries, zesty orange flavor, and crunchy toasted pecans, this cranberry nut bread is sure to become a favorite in your kitchen.
This delicious loaf is the best recipe for vegan orange cranberry bread - try it and create a new holiday tradition in your home! Whenever I serve this recipe to a crowd, someone always asks for the recipe. This cranberry orange nut bread with pecans is the perfect morning coffee companion or afternoon snack, just like this Vegan Chocolate Chip Banana Bread and Vegan Chocolate Tahini Banana Bread.
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Why You'll Love This Recipe
Bright bursts of tart, fresh cranberries, tart orange zest and juice, and crunchy pecans combine to create a mouthwatering cranberry orange bread!
This bread is a delicious blend of sweet and tart flavors, thanks to the cranberries and orange zest. The pecans add a lovely crunch. No one would guess that it's vegan. Trust me, even non-vegans will be asking for seconds!
Another festive holiday treat you'll enjoy is these Vegan Linzer Cookies with a hot, steaming cup of Vin Chaud. Cranberry Sauce with Orange is another holiday recipe you might enjoy!
Ingredients
Here are the fresh, simple ingredients you need to make the best cranberry pecan bread with orange:
- Fresh cranberries - You can use frozen cranberries. Cut the fresh or frozen cranberries in half to get that burst of cranberry flavor! You'll need an 8-oz bag of cranberries. Wash the cranberries and pick through any that are soft. Use all the fresh and firm cranberries left to make this bread!
- Flaxseed Meal - This is mixed with a portion of the fresh orange juice to make a "flax egg." I always keep a bag of flaxseed meal in the fridge to keep it fresh.
- Pecans - Toast them to bring out their sweet, nutty taste, then chop coarsely for a bit of crunch. Store nuts in the fridge or freezer to keep them fresh.
- Fresh oranges - Roll the oranges on the counter to extract more juice from them.
- Vegan butter - I love the buttery flavor in this cranberry orange bread. I used Miyoko's Creamery European-style plant-based unsalted plant milk butter made with coconut oil, cashew milk, filtered water, and organic sunflower oil. Earth Balance vegan buttery sticks work as well. I've also had success using half coconut oil and half vegan butter.
- Organic soy milk, unflavored and unsweetened, is an excellent replacement for dairy milk due to its protein content. I mix this with apple cider vinegar to make vegan buttermilk.
A complete ingredient list with exact amounts can be found in the recipe card below.
This was such a quick and easy recipe that does not disappoint! Turned out perfectly moist, sweet and fluffy; definitely, a new favorite recipe!
- Sara
Substitutions and Variations
Here are some substitutions and variations you can try when making this vegan cranberry orange bread:
- All-purpose flour - try replacing half with whole wheat flour, whole wheat pastry flour, or spelt flour. Spelt flour has a stronger flavor than the other flours I've mentioned, so keep that in mind. Do not use coconut flour. If you add almond flour, replace up to 25% of the flour with it. Using 100% whole wheat flour will make this cake dense.
- Cranberries - Fresh cranberries work best, but if you only have dried cranberries (cut the amount in half), soak them in warm water for about 10 minutes before using. Dried cherries, raisins, or chopped dried apricots would also work, but the flavor would change significantly.
- Gluten-free - use a 1:1 gluten-free flour blend such as the one from Bob's Red Mill.
- Oil-free - replace the vegan butter with apple sauce.
- Organic cane sugar - use light brown sugar or a white and brown sugar mix, or try coconut sugar. I don't recommend using a liquid sweetener such as maple syrup since that will affect the texture of the batter and the ratio of liquid to dry ingredients.
- Orange juice - Bottled orange juice will work in a pinch if you're out of fresh oranges, or try fresh lemon juice instead.
- Organic soy milk - use unsweetened almond milk or your favorite non-dairy milk.
- Pecans - try chopped walnuts, hazelnuts, or sliced almonds instead.
- Vegan butter - use melted coconut oil instead.
- Chocolate chips - Replace the pecans with vegan chocolate chips or vegan white chocolate chips.
- Spices - Add a teaspoon of cinnamon or a pinch of nutmeg.
How to Make This Vegan Cranberry Orange Bread
- Preheat the oven to 375°F and adjust the oven rack to the middle position.
- Grease a standard loaf pan. Lining the pan with parchment paper with paper extending over the sides is optional for easy removal after buttering the pan. I recommend greasing on top of the parchment paper also.
- Step 1: Combine soy milk and apple cider vinegar in a small bowl. Let sit for a few minutes. After zesting and juicing the orange, place half of the juice in a separate bowl and add flaxseed meal. Stir and let sit for a few minutes.
- Step 2: Combine the orange zest and wet ingredients in a small bowl.
- Step 3: Whisk the dry ingredients in a large mixing bowl.
- Step 4: Stir the wet ingredients into the dry ingredients with a spatula, gently stirring in the halved cranberries and pecans. Stir just until moistened.
Note: The wet batter is supposed to be thick, keeping the cranberries suspended in the batter. Avoid overmixing since this can affect the texture of the cranberry orange bread.
- Step 5: Pour the batter into the prepared loaf pan and spread into the corners with a spatula. Bake for 20 minutes, then reduce heat per the recipe card below for 40-45 more minutes, until the bread is golden on top and a wooden toothpick comes out clean.
- Step 6: Let the bread cool in the baking dish for 10 minutes, then transfer it to a wire rack. Carefully remove the parchment paper, and continue to cool for at least an hour.
It is tempting to cut a slice or two out of the cranberry orange bread while it is cooling. However, the bread's texture improves as it cools on a cooling rack, making it much easier to slice. Run a thin knife or serving spatula around the loaf pan's edges before inverting the cake for easy removal to ensure it doesn't stick.
Make the Orange Glaze
Make the orange glaze while this cranberry orange bread cools - mix fresh orange juice with icing sugar, also known as confectioner's sugar. Add more sugar if it's too thin; if it's too thick and hard to pour, add more orange juice or plant-based milk (I used almond milk).
Drizzle a simple orange juice glaze over the top of the vegan cranberry orange bread for a little extra sweetness.
Expert Tips
- Don't overmix the batter; this can affect the final texture of this loaf, which should be dense and moist.
- Cool the cranberry orange bread completely before slicing it to ensure the best texture.
- Please don't skip the fresh orange zest; it gives this vegan cranberry nut bread a vibrant citrus flavor.
How To Serve
This vegan cranberry orange bread with pecans is a great addition to a holiday brunch spread or on Christmas morning; serve it alongside JUST Egg Quiche, JUST Egg Frittata, Savory Chickpea Muffins, vegan Buckwheat Banana Waffles, or vegan Banana Oat Pancakes.
I hope you enjoy this Vegan Cranberry Orange Bread as much as we do, especially around the holidays. I'd love it if you'd let me know how it turns out in the comments below!
Recipe FAQs
You can store this cranberry bread at room temperature for up to 3 days in an airtight container or refrigerate it for up to 3 days, tightly wrapped.
You can freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in a freezer safe bag. Thaw at room temperature before serving.
Quick bread is a recipe without yeast, using a leavening agent such as baking powder or baking soda instead of yeast. No kneading or proofing is required. Once baked, the texture is similar to a muffin.
Too much flour will make this cranberry nut bread crumbly and dry; the texture should be moist and dense. Spoon flour into a measuring cup meant for dry ingredients to measure flour for this recipe. Level it off with the flat side of a butter knife.
Insert a toothpick into the center of the bread. It's ready if it comes out clean or with just a few crumbs.
Yes, you sure can. To make vegan cranberry orange muffins, after portioning the batter into a prepared muffin tin, bake at 375°F for 10 minutes, then reduce the heat to 350°F and bake for another 15 minutes until they pass the toothpick test.
Related Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Vegan Cranberry Orange Bread
EQUIPMENT
INGREDIENTS
- ½ cup pecans, halved
- ⅔ cup soy milk
- 2 teaspoons apple cider vinegar or lemon juice
- Zest of one orange
- ⅓ cup orange juice
- 1 tablespoon flaxseed meal
- ½ cup vegan butter, melted let cool slightly
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour organic, unbleached, 9.5 oz or 270 g, or mix half with whole wheat pastry flour or whole wheat flour
- 1 cup organic cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon pink Himalayan salt if using unsalted vegan butter, increase to 1 teaspoon
- 1 ½ cups fresh cranberries (6 oz), halved or frozen, do not thaw
Orange glaze (optional)
- 1 cup confectioner's sugar
- 4 tablespoons orange juice or plant-based milk if needed to thin it
INSTRUCTIONS
- Adjust the oven rack to the middle position and preheat the oven to 375℉. Grease a standard loaf pan (9 x 5 inches), or line the pan with parchment paper with paper extending over the sides for easy removal (optional). Toast the pecans in the oven for 8 minutes in a rimmed baking sheet. Let cool slightly, and coarsely chop them.½ cup pecans, halved
- In a liquid measuring cup, combine soy milk and apple cider vinegar. Let sit for 5-10 minutes while you measure the rest of the ingredients.⅔ cup soy milk, 2 teaspoons apple cider vinegar
- After zesting the orange and juicing the orange, place half of the juice in a small bowl and add flaxseed meal. Stir and let sit for a few minutes.Zest of one orange, ⅓ cup orange juice, 1 tablespoon flaxseed meal
- In a small bowl, whisk together the orange zest, orange juice, soy milk with apple cider vinegar, flaxseed mixture, melted vegan butter, and vanilla extract.½ cup vegan butter, melted, 1 teaspoon vanilla extract
- In a large bowl, whisk the all-purpose flour, organic cane sugar, baking powder, baking soda, and pink salt.2 cups all-purpose flour, 1 cup organic cane sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon pink Himalayan salt
- Stir the liquid ingredients into the dry ingredients with a spatula, gently stirring in the halved cranberries and pecans. Stir just until moistened.1 ½ cups fresh cranberries (6 oz), halved
- Pour the batter into the prepared loaf pan and spread into the corners with a spatula. Bake for 20 minutes, then reduce heat to 350℉ for 40 more minutes, until golden on top and a wooden toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack, carefully remove parchment paper if using, and continue to cool for 1 hour. Slice when completely cooled for best results.
Orange glaze (optional)
- In a medium bowl, add the powdered sugar and orange juice. Stir with a spoon or whisk until smooth. Add more orange juice or powdered sugar as needed to get the proper consistency.
- Once the bread has cooled completely, drizzle the orange glaze on top of the cranberry orange bread. Serve and enjoy!
NOTES
- Optional orange glaze is not included in the calorie count.
- Store at room temperature for up to 3 days in an airtight container.
- Freeze unglazed cranberry orange bread for up to 1 month.
- Don't overbake or underbake this vegan cranberry orange pecan bread. It should be golden brown on top, and start pulling away at the sides when done. Check the middle with a wooden toothpick; it should come out clean. If runny batter clings to it, bake for another five minutes and check again.
- To make muffins, bake at 375F for 10 minutes, then reduce the heat to 350F and bake for another 15 minutes until they pass the toothpick test.
- Don't overmix the batter since this can affect the final texture of this loaf. It should be dense and moist.
- Cool the cranberry orange bread completely before slicing it to ensure the best texture.
- Don't skip the fresh orange zest since it gives this vegan cranberry nut bread a vibrant citrus flavor.
NUTRITION
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Suzanne says
I love that your recipe has the amounts of each ingredient listed underneath the step where it is used, which saved me from having to scroll back up to find the amounts. I ran out of white flour so I used 1 cup white and 1 cup whole wheat and it was still moist and flavourful. Would highly recommend!
Emily Miller says
Thank you so much for your review, Suzanne! I'm glad to hear you found the recipe layout helpful and that you enjoyed this cranberry orange bread:) The combination of all-purpose and whole wheat flour is a winner and one of our favorites!
Hayes says
I made the batter into muffins (baked at 375 for 10 minutes, then at 350 for just under 15 until they passed the toothpick test) and they turned out perfectly moist. I didn't have cane sugar, so I used half white and half brown. My vegan friend and I (non-vegan) both loved them. I'll definitely be making more in the future. Thank you for the recipe!
Emily Miller says
I'm so glad these vegan cranberry orange muffins turned out for you, Hayes, they sound delicious! Half white and half brown sugar is a great substitute for cane sugar. Thank you very much for trying the recipe and sharing your thoughts. Enjoy!!
Brandy says
It strikes the perfect balance between sweet and tangy flavors!
Christina says
This bread was so delicious! I will be definitely making this more often for the holidays. I did substitute applesauce for the vegan butter, since I cut out oils. I also, used GF flour. It turned out so good and moist. The perfect texture. Love how the toasted pecans taste in this. Thank you for the recipe!
Emily Miller says
Hi Christina, I am so happy you enjoyed this vegan cranberry orange bread with applesauce & gluten-free flour. We love the toasted pecans in this recipe, too. Thank you for trying it and your five-star review!
Carol Matousek says
which do you recommend: Apple sauce or coconut oil as a substitute for the vegan butter? (I don't have vegan butter)
thx, Carol
Emily Miller says
Hi Carol, I would recommend coconut oil as a substitute for vegan butter! I'd love to know how it turns out for you.
Michelle says
This bread is so beautiful and festive! I just love the bright Cranberry and orange flavors together.
Emily Miller says
Thank you, Michelle, for your positive review of my cranberry orange bread! Happy baking!
Alison says
The zesty orange flavor paired with tart cranberries was both refreshing and indulgent. It's the perfect treat for anyone, vegan or not!
Emily Miller says
Thank you, Alison, for your review. I'm so glad you enjoyed the flavors of this delightful vegan cranberry orange bread!
Sara says
This was such a quick and easy recipe that does not disappoint! Turned out perfectly moist, sweet and fluffy; definitely, a new favorite recipe!
Emily Miller says
I'm happy to hear you had success with my vegan cranberry orange bread recipe and that it's a new favorite! Thank you for your kind words, Sara, I really appreciate your feedback!
Gianne says
The combination of tangy cranberries and zesty orange is simply divine. The bread is moist, flavorful, and has the perfect balance of sweetness. It's a delightful treat that I can't get enough of!
Emily Miller says
Gianne, thank you so much for your kind review of my Vegan Cranberry Orange Bread! I'm delighted to hear that it has been a hit with you!
Holly says
I have made this bread a few times now. It has become one of my favorites. The tart cranberries and the crunchy nuts are a perfect combination. Thanks for the great recipe.
Emily Miller says
Thank you for your kind review, Holly! I am thrilled to hear that my cranberry orange bread recipe has become one of your favorites. It's always so rewarding to hear positive feedback. I hope you continue to enjoy the recipe!