This vegan cranberry orange bread is moist, soft, delicious and easy to make in one bowl! Serve it with or without cinnamon streusel for a perfect breakfast, brunch or healthier dessert!
Vegan Cranberry Orange Bread Recipe
When I’m craving something sweet, like a vegan loaf, bread or healthier cake, the recipe has to be quick and easy! I love it when you need only a few simple ingredients and no special kitchen equipment or blender. Just stir the ingredients together in one bowl. Then fill the batter into a baking pan, pop it into the oven and bake!
As much as I enjoy to assemble a layer cake or a beautiful tart (preferably with homemade pastry), but sometimes I just want to make a simple vegan loaf or no-fuss bread. Of course, it should be soft, perfectly moist and as delicious as a sponge cake with healthy fresh fruit inside. To me, this is the perfect easy vegan dessert – minimum effort but maximum flavor!
Easy one bowl Vegan Loaf
When it comes to baking and I have absolutely no idea what I want to make exactly, I just grab the ingredients I have on hand and start spontaneously. At the moment I have many fall and winter fruits like apples, cranberries, oranges, clementines and tangerines at home. But I had also leftover red currants and pomegranate seeds that I used to decorate my Vegan Panna Cotta Tart.
Since I’ve already uploaded a recipe for Apple Blondies a while ago, followed by Mini Apple Pies and then an Apple Frangipane Tart, I came up with the idea of sharing another Cranberry Orange Bread this time! The recipe is actually pretty similar to my old Cranberry Cake Recipe but this bread is packed with orange flavor, almonds, and requires no flaxseed eggs!
I mean, both cranberries and red currants are healthy and once baked in a sweet cake, bread or loaf, they are very delicious! Indeed, tart cranberries really make the perfect flavor in this orange loaf because they balance out the sweetness perfectly!
Cranberry Orange Bread with Almond Butter
Since I’m also a big fan of almonds, hazelnuts, peanuts, cashews, walnuts and just any kind of nuts, I’ve also added almond butter to the batter. But this is just an optional ingredient for a nutty flavor, so feel free to omit it. However, you can also add another kind of nut butter you like, such as peanut butter for peanut flavor or add some crunchy chopped walnuts or pecans into the batter.
How to make Cranberry Orange Bread
Start to whisk together all the dry ingredients (flour, baking soda, soda, salt, sugar) in a mixing bowl. In a measuring cup, stir together all wet ingredients (almond milk, coconut oil, almond butter, vanilla extract, orange juice, and orange zest). Then pour the wet non-dairy milk mixture into the dry flour mixture and mix until just combined.
Finally, fold the cranberries into the batter. I chopped the cranberries, but you can also leave them whole if you prefer. Next, fill the batter into a lightly greased baking pan lined with parchment paper. Make sure to leave a parchment overhang on both sides, so you can easily lift the cranberry orange bread out of the pan after baking.
Cinnamon Streusel Topping
You can make the cranberry orange bread with or without the crunchy cinnamon streusel topping. Since the streusel comes together super quick and easy in only 3 minutes, I highly recommend making them! You can also prepare them ahead of time and store in the fridge until ready to use if you prefer. Anyway, I personally love a delicious streusel cake totally, so you’ll find also many other crumb cake recipes here on the blog.
This Cranberry Orange Bread is:
- Vegan (egg-free, dairy-free)
- Can be made gluten-free
- Quick and easy
- Soft and Moist
- Contains healthy fruits,
- & nutty almond flavor
- Topped with Crunchy Cinnamon Streusel
- and finished with Orange Glaze
- So delicious!
- The perfect vegan holiday breakfast, snack or dessert for any occasion!
Can I use clementines or tangerines instead of oranges?
I’ve already tried this recipe with oranges, clementines, and tangerines but I found out that there’s so significant difference in taste. So I’d say that you can use any of these citrus fruits. Optionally, you could also use store-bought orange zest or orange extract if you prefer. However, this Cranberry Orange Bread will be also delicious if using just a tablespoon of lemon juice or apple cider vinegar or white vinegar to activate the baking powder and baking soda.
Can I use other fruits?
Instead of cranberries or red currants, you can also use blueberries. Unfortunately, I haven’t tried the recipe with other fruits or berries, such as cherries, raspberries or apples. But if you love being creative, feel free to give it a try! I would love to hear your feedback then.
Looking for more quick and easy vegan bread, loaf or spongy cake recipes? If so, make sure to check out these, too:
- BEST Vegan Chocolate Banana Bread
- Zebra Marble Cake
- Lemon Poppy Seed Cake
- Chocolate Zucchini Bread
- Chocolate Pumpkin Marble Bread
- Easy Chocolate Sheet Cake
- Apple Blondies
- BEST Vegan Brownies
If you do try this vegan Cranberry Orange Bread Recipe, I would love to read your feedback in the comments below. And if you take a photo of your delicious fruit cake and share it on Instagram, please don’t forget to tag me @biancazapatka to make sure I won’t miss your post. Enjoy!
Cranberry Orange Bread (Vegan Loaf)Author:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Streusel Topping (optional)
- 1/4 cup (40 g) all-purpose flour or (gluten-free) oat flour
- 2 tbsp (2 tbsp) brown sugar
- 1/2 tsp (1/2 tsp) ground cinnamon
- 3 tbsp (45 g) vegan butter cold & cubed
- 2 cups (250 g) all-purpose or spelt flour or gluten-free flour (*see notes)
- 2 tsp (2 tsp) baking powder
- 1/2 tsp (1/2 tsp) baking soda
- 1/2 tsp (1/2 tsp) salt
- 3/4 cup (150 g) coconut sugar or other sugar
- 1 cup (240 g) non-dairy milk
- 1/3 cup (80 ml) coconut oil melted (*see note for oil-free)
- 2 tbsp (2 tbsp) almond butter optional
- 1 tsp (1 tsp) vanilla extract
- 1 tbsp (1 tbsp) orange juice or lemon juice or 2 tsp white vinegar
- 2 tsp (2 tsp) orange zest
- 1 cup (120 g) cranberries fresh or frozen (*see notes)
- 1/2 cup (60 g) confectioners’ sugar
- 1-2 tbsp (1-2 tbsp) orange juice or lemon juice
Prepare the baking pan
- Preheat oven to 355˚F (180˚C). Grease a 9x5-inch or 25cm-loaf pan and line with additional parchment paper so that there is an overhang on both sides (see step-by-step photos in the blog post).
Streusel Topping (optional)
- In a medium bowl, whisk the flour, sugar, and cinnamon together. Cut the cold vegan butter into small pieces, then add to the flour mixture. Mix with your hands to form Streusel. Refrigerate until ready to use.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Set aside.
- In a measuring jar, whisk together the non-dairy milk, melted coconut oil, almond butter (if using), vanilla, orange juice, and orange zest. Pour this milk mixture into the dry flour mixture. Stir to combine, then fold in the cranberries.
- Pour the batter into your prepared pan. Top evenly with streusel, pressing them down gently so it sticks to the batter. Tap the pan gently on your work surface to release any air bubbles. Bake for 45-60 minutes, or until a skewer inserted into the middle of the loaf comes out almost clean (*see notes).
- Allow to cool for 10-15 minutes in the pan, then using the parchment overhang to lift it out onto a cooling rack. Let cool completely.
- In a measuring jar, whisk the confectioners’ sugar and orange juice together. Drizzle over cooled bread. Slice and enjoy!
- Flour: I suggest using light all-purpose or spelt flour or a gluten-free flour blend 1:1. Feel free to try it with other flours but since all types of flour absorb another amount of liquid, you may need adding less or more. Take note that if using a heavier flour, such as whole wheat flour, the loaf will be denser. So I would rather use a mix of light flour and whole wheat flour.
- Coconut oil: You can substitute the coconut oil with another neutral oil such as canola oil or melted vegan butter if you prefer. You can also substitute part of the oil with unsweetened apple sauce or make it completely oil-free.
- Cranberries: You can slice the cranberries or leave them whole. If using frozen cranberries, do not thaw. Just toss the frozen berries in a bit of flour or cornstarch, then fold into the batter. Alternatively, use 1 cup of dried berries instead of fresh/frozen.
- Storage: You can store leftover bread covered at room temperature for 1 day or in the refrigerator for up to 5 days or freeze it for up to 3 months. To thaw, place in the refrigerator overnight, then bring to room temperature before serving.
- The baking time may vary, depending on your oven, or your pan, or if you cover the loaf during baking. So please make sure to test with a skewer as mentioned in the instructions before removing the loaf from the oven. If you want a moist bread, do not overbake.
- Muffins: You can make about 15 muffins with this recipe. The baking time takes about 25 minutes.
- For exact measurements, I suggest using the metric/unit conversion.
- Please read my blog post for additional information about this recipe!
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