This cranberry orange bread is perfectly moist and full of bright orange and tart cranberry flavor. Eggless and vegan, it’s festive and ideal for cozy mornings, holiday gatherings, or a simple treat any time of year.
Why You’ll Love This Recipe
As the seasons change, it’s nice to swap summer desserts for warm, aromatic bakes. This cranberry orange loaf sits comfortably alongside apple cinnamon bread and pumpkin bread: sweet, slightly citrusy, and wonderfully moist. The recipe is dairy-free and egg-free, yet still tender and flavorful thanks to a simple combination of plant-based milk, applesauce, oil, and fresh orange juice and zest. It works with fresh or frozen cranberries, so you can bake it year-round.
Preparation is straightforward and forgiving, making this a great choice for bakers of all levels. The flavors deepen after a day, so the loaf often tastes even better the following morning. For a finishing touch, you can top it with a thin vegan glaze or a sprinkling of coarse sugar for extra sparkle on special occasions.
Ingredient Notes
Refer to the recipe card below for exact quantities. A few tips on ingredients:
- Flour: All-purpose flour works well. You can substitute up to about 60% white whole wheat flour if you prefer a slightly heartier texture.
- Plant-based milk: Soy milk gives a neutral flavor and good structure, but almond or oat milk also work.
- Applesauce: Unsweetened applesauce adds moisture and helps replace eggs in this recipe.
- Cranberries: Fresh or frozen both work. If using larger berries, halving them distributes fruit evenly through the loaf.
To remove wax from oranges: Soak the fruit in hot water for a few minutes, or use a short vinegar or baking soda bath, then scrub with a vegetable brush and rinse thoroughly. This helps ensure clean, flavorful zest.
Recipe Variations
This loaf is versatile and easy to adapt to different tastes:
- Spice it up: Add ¼–½ teaspoon cinnamon, a pinch of nutmeg, or a little grated ginger or cardamom for warmth.
- Almond option: Add ½ teaspoon almond extract and sprinkle slivered almonds on top for texture and a nutty note.
- Mix-ins: Fold in ½ cup vegan chocolate chips, chopped nuts (walnuts or pecans), or chopped candied orange for extra interest.
- Swirl in preserves: A swirl of cranberry or orange jam through the batter gives pockets of concentrated fruit flavor.
- Toppings: Sprinkle coarse sugar on the batter before baking, add a streusel topping for crunch, or finish with an orange or cranberry glaze after cooling.
How to Make Cranberry and Orange Bread
Step 1: Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper. In a large bowl, whisk the plant-based milk with the apple cider vinegar and let rest 2–3 minutes until slightly thickened. Whisk in the oil, applesauce, and vanilla.
Step 2: In a medium bowl, combine the brown sugar with the orange zest. Rub the zest into the sugar with your fingers until fragrant and slightly orange-tinted. Add the flour, baking soda, and salt, and stir to combine.
Rubbing zest into sugar releases the orange oils and enhances the citrus aroma and flavor throughout the loaf.
Step 3: Stir the orange juice into the wet ingredients, then add the dry ingredients and mix gently until just combined. Avoid over-mixing so the loaf stays tender.
Step 4: Fold in the cranberries. If they tend to sink, toss them with a tablespoon of flour first. Pour the batter into the prepared pan and bake for 60 minutes total, loosely covering with foil after 30 minutes to prevent over-browning. Test doneness with a toothpick; it should come out clean or with a few moist crumbs.
Step 5: Let the loaf cool in the pan for 20 minutes, then transfer it to a rack to cool for at least an hour before slicing. The texture firms up as it cools, and flavors become more pronounced after resting.
FAQs
Yes. Swap a 1:1 gluten-free all-purpose blend in place of the flour. The loaf may be slightly denser and the texture can vary depending on the blend used.
Yes. Adjust baking times: muffins typically need 20–25 minutes, and mini loaves about 25–30 minutes. Watch for a clean toothpick test.
Lightly toss the cranberries in ½–1 tablespoon of flour before folding into the batter. That helps them stay suspended during baking.
Yes. Soak dried cranberries in warm orange juice or water for 10–15 minutes to plump them up, and consider using about ¾ the amount called for with fresh cranberries.
Pro Recipe Tips
- Measure flour properly: Fluff the flour, spoon it into a measuring cup, and level with a knife to avoid compacting too much flour into the cup.
- Fresh juice and zest: Use freshly squeezed orange juice and freshly grated zest for the brightest flavor.
- Don’t over-mix: Stir just until the dry ingredients are incorporated to keep the loaf light.
- Cool fully before slicing: The loaf is fragile right out of the oven. It becomes easier to slice and develops flavor after cooling; it’s often best the next day.
What To Serve With a Cranberry Orange Loaf
- Dairy-free butter or whipped maple butter
- Dairy-free cream cheese, plain or lightly sweetened with a little orange zest
- Apple butter or jam
- Vegan whipped cream or a dollop of vegan yogurt with fresh berries or orange segments
- A scoop of vegan vanilla ice cream for an indulgent dessert
A hot mug of mulled cider, coffee, or tea pairs beautifully with a slice for a comforting treat.
Storage Instructions
Store: Keep the loaf in a paper towel–lined container at room temperature for 2–3 days, or refrigerate for up to 5–7 days. The flavor often improves after resting a day.
Freeze: Wrap the loaf whole or slice it with parchment between slices and store in an airtight bag for up to 3 months. Thaw overnight in the fridge or a few hours at room temperature.
Reheat: Warm slices in the microwave for 20–30 seconds, or toast lightly for crisp edges.
More Vegan Quick Bread Recipes
Vegan Appetizers
Sweet Potato Bread
Vegan Desserts
1-Bowl Easy Vegan Zucchini Bread
Vegan Desserts
Easy Vegan Banana Bread
![completed Vegan Fruit Cake [Fruit Loaf] on a white surface](https://plkis.com/wp-content/uploads/2026/09/img_86874_13.jpg "Eggless Cranberry Orange Bread Recipe 14")
Vegan Desserts
Vegan Fruit Cake [Fruit Loaf]
If you try this cranberry orange bread, please share a rating and a comment to let others know how it turned out. Enjoy baking!
Cranberry Orange Bread (Eggless!)
Ingredients
- 1 cup plant-based milk soy milk works best
- 1 tablespoon apple cider vinegar
- ⅓ cup neutral oil
- 1 (3.9-ounce) package unsweetened applesauce
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar
- 1 large orange zest and juice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh or frozen cranberries
Instructions
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Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper and set aside.
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In a large bowl, whisk together the plant-based milk and apple cider vinegar. Let sit 2–3 minutes until slightly thickened. Whisk in the oil, applesauce, and vanilla. Set aside.
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In a medium bowl, combine the brown sugar and orange zest. Rub the zest into the sugar until fragrant and slightly orange-tinted. Stir in the flour, baking soda, and salt.
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Add the orange juice to the wet ingredients and mix gently.
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Add the dry mixture to the wet mixture and stir until just combined—do not overmix.
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Fold in the cranberries.
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Pour the batter into the prepared loaf pan. Bake for 30 minutes, then loosely cover with foil and bake another 30 minutes, or until a toothpick inserted in the center comes out clean.
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Remove from the oven and let the loaf cool in the pan for 20 minutes. Transfer to a cooling rack and let cool at least 1 hour before slicing.
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Serve warm or at room temperature.
Notes
- Measure flour correctly: Fluff, spoon, and level to avoid packing too much flour into the cup.
- Use fresh juice and zest: For brighter flavor.
- Don’t over-mix: Overworking the batter can make the loaf dense and gummy.
- Leave to cool: The loaf is easiest to slice and tastes best after it cools completely, ideally the next day.
Nutrition
Carbohydrates: 39 g
Protein: 4 g
Fat: 10 g