If you are looking for a delicious recipe to try during the holiday season, this is the perfect time of the year to try our favorite Vegan Cranberry Orange Bread recipe! It is a household favorite with its bright bursts of fresh tart cranberries, orange zest, and crunchy pecans.
This delicious loaf is the best recipe for vegan orange cranberry bread - try it and create a new holiday tradition in your home! It is the perfect morning coffee companion or festive afternoon snack.
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I hope you're getting into the festive spirit and enjoying time with loved ones as the holidays approach.
Nothing feels more comforting and charming this time of year than enjoying a slice of homemade cranberry orange loaf. It's the perfect holiday treat - this quick bread recipe makes a fantastic breakfast bread with a cup of coffee.
This vegan cranberry orange bread has been a Christmas tradition in our house - I love how the bright bursts of fresh cranberries, tart orange zest and juice, and crunchy pecans come together into something so simple yet mouthwatering.
When I pulled the loaf from the oven, rich, citrusy aromas filled the kitchen, and my husband came straight away, hoping to snag a warm slice directly from the baking dish. This cranberry bread recipe is his favorite around this time of year. But he had to wait to let it cool!
I hope you'll try it and find that this great recipe will also become a new favorite in your holiday home.
This vegan cranberry orange bread with pecans is a great addition to brunch over the holidays or on Christmas morning; serve it alongside this JUST Egg Quiche, JUST Egg Frittata, vegan Buckwheat Banana Waffles, or vegan Banana Oat Pancakes.
Featured Review
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
Ingredients
Here are the fresh, simple ingredients you need to make the best cranberry orange bread with the perfect balance of flavors:
- 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 - for their sweet and mild flavor. Toast them to bring out their sweet, nutty taste, then chop coarsely for a bit of crunch. I recommend storing nuts in the fridge or freezer to keep them fresh.
- Fresh oranges - for the bright, citrusy orange flavor. 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 would work as well.
- Organic soy milk - unflavored and unsweetened, an excellent replacement for dairy milk due to its protein content. I mix this with apple cider vinegar to make vegan buttermilk.
See the recipe card for quantities.
Substitutions
Here are some substitutions and variations you can try when making this vegan cranberry bread:
- All-purpose flour - try spelt or whole wheat pastry flour instead, or mix all-purpose and whole wheat flour. 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.
- Orange juice - if you don't have any oranges handy, try fresh lemon juice instead.
- Pecans - try walnuts instead.
- Vegan butter - use melted coconut oil instead.
- 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.
- Organic soy milk - use unsweetened almond milk or your favorite non-dairy milk.
Variations
Here are some variations you can try:
- 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.
- Pecans - replace with raisins or golden raisins if you like. Or use vegan white chocolate chips (or chopped vegan white chocolate) instead.
How to make this Vegan Cranberry Orange Bread
- Preheat the oven according to the recipe below 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.
Mix the wet ingredients
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 cake's texture.
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 parchment paper if using, and continue to cool for at least an hour.
Cutting a slice or two out of the cranberry orange bread while it is cooling is tempting. However, the texture of the bread improves as it cools on a cooling rack, making it much easier to slice.
Hint: 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.
Optional: Make the orange glaze while this quick 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).
Equipment
- 9-inch x 5-inch glass baking dish - I love this one I've used for years. If you use a metal one, your cranberry orange bread may brown too much on the bottom and sides.
- Baking half sheet for toasting the pecans
Storage
- Store at room temperature for up to 5 days in an airtight container, or refrigerate for up to 3 days.
- Freeze unglazed cranberry orange bread for up to one month. Wrap it in plastic wrap and aluminum foil and place it in a freezer-safe container. To thaw, let it rest on the counter for an hour or two or put it in the fridge overnight.
Expert tip
Don't overbake or undertake 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.
Related
Looking for other recipes like this? Try these:
Thanks for stopping by!
If you make this vegan cranberry orange bread recipe and love it, please don't forget to rate the recipe 5 stars ★★★★★. I'd love to see how your cranberry orange bread turns out! Take a photo and tag me on Instagram @resplendentkitchen to share with me, or use the hashtag #resplendentkitchenrecipes.
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
- 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 5 days in an airtight container.
- Freeze unglazed cranberry orange bread for up to 1 month.
- Make ahead: this cake is delicious the next day!
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.
Michelle
This bread is so beautiful and festive! I just love the bright Cranberry and orange flavors together.
Emily Miller
Thank you, Michelle, for your positive review of my cranberry orange bread! Happy baking!
Alison
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
Thank you, Alison, for your review. I'm so glad you enjoyed the flavors of this delightful vegan cranberry orange bread!
Sara
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
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
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
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
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
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!