Moist and fluffy, this Vegan Cranberry Orange Bread is mildly sweetened and has a subtle tart flavor. It’s yeast free, oil free and made with healthier ingredients yet packed with flavors.
If you have lots of leftover fresh cranberries this healthy cranberry orange bread is the best recipe to make.
I made it with oat flour to add fiber and good carbohydrates. Then, I sweetened it with maple syrup plus added lots of orange zest to give a nice citrus aroma. I balanced the entire zesty sweetness with the tart fresh cranberries.
It’s the ultimate and perfect for the winter bake. If you love cranberries then you must bake my cranberry cake or oatmeal cranberry cookies. They are trending and are my favorite.
Fresh or frozen cranberries?
I used fresh cranberries here and that works perfect in this recipe. Frozen cranberries would loose too much moisture which oat flour may not be able to absorb thereby this bread may lose its texture. Hence, I would insist you on using fresh cranberries.
We have been enjoying this bread for breakfast and snacks and my family totally loves it.
Its easy and quick. Moreover, its nut free so can be packed for school snacks or lunch.
It pairs very well with coffee, hot chocolate or tea.
So, therefore, today I am sharing this vegan cranberry orange bread recipe with you.
Ingredients for easy cranberry orange bread
I have sued these simple ingredients which you may already be having in your kitchen. So, lets dive a little deep into them and find substitutes.
Oranges – I used fresh oranges and then blended them with ginger to get the sweet and fresh juice. Store bought orange juice would be too sour and would not taste the same. Moreover, I wanted to infuse fresh ginger with the juice so this works great here.
Flaxmeal – it’s a great egg replacer and helps in binding and fluffing this bread.
Oat flour – I love baking with oat flour and its healthy too. You may use a store bought one or grind your own. Gluten free or whole grain oat flour works fine in this recipe.
Fresh cranberries – these are beautiful and tart making this bread even more desirable.
Orange zest – I used 1 whole orange zest to give the right orange essence to this bread making it more delectable.
For detailed measurement of ingredients, please scroll down to the printable recipe card.
How to make Vegan Cranberry Orange Bread
Firstly, I combined oranges and ginger in a blender and blended it smooth. (No water needed). Then, I strained the juice with the help of a strainer and squeezed as much juice as possible. Then, I kept it aside.
Secondly, I combined all the wet ingredients (soaked flax meal, orange juice, maple syrup and vanilla extract) in a mixing bowl and whipped it up well.
Next, in another large mixing bowl, I combined oat flour, baking powder, baking soda and salt and mixed it well making sure there are no lumps.
Thereafter, I folded in wet ingredients into the dry ingredients and whipped it into a thick batter.
Afterwards, I folded in fresh cranberries and mixed it again.
Lastly, I folded in orange zest and mixed it only twice.
Then, I poured the batter in the prepared bread pan and tapped it to evenly spread and shape.
Later, I placed it in the middle rack of the preheated oven at 350-degree Fahrenheit and baked it for 50 minutes or util the tester came out clean.
I turned it off and immediately took it out and let it cool down on a flat surface in the bread pan for 10 minutes.
Then, I took it out and let it cool down completely on a wire rack and then sliced.
We thoroughly enjoyed every bit of it and my family requested me to bake it again.
Since I came up with this recipe, I must have baked it like 10 times and each time they all vanish within couple of days.
It’s so good and so delicious and so satisfying. I am so excited to see what you come up with and your feedback on this cranberry orange bread recipe.
I was happy to discover that in about 1 hour, I get this outstanding bread recipe that’s made with fresh and healthy ingredients and yet so divine.
- While placing parchment paper in the bread pan its best to grease the pan first and then stick the parchment paper so that when you pour the batter the paper does not move and the batter takes a great shape.
- Do not over whip the batter and make sure to follow the measurements.
- Use small mandarin oranges and when blending, do not add any water. Just peel and blend them with ginger. Make sure to blend it at high a speed. May take extra 2 minutes but its totally worth it.
They taste best when served the same day. However, let them cool down at room temperature completely and refrigerate the leftovers for about 1 week.
It’s not a cake. It’s a bread so it has a bread like texture and mildly sweetened with a strong orange essence and cranberry bites.
Toast the cranberry orange bread slice in a toaster oven and smear some vegan butter and drizzle very little maple syrup for the best experience. However, I personally, just enjoy it as is.
My other bread recipe that might interest you
Whole Wheat Bread
Butternut Squash Cranberry Bread
Sweet Potato Bread
Quick Spinach Sauce Bread
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Vegan Cranberry Orange Bread
- 3 mandarin seedless oranges (peeled)
- 1/2 inch root ginger
- 1/4 cup flax meal (soaked in 1/2 cup warm water)
- 3/4 cup + 1 tbsp. maple syrup
- 1 tsp vanilla extract
- 2 cups oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh cranberries
- 1 orange zest
- Preheat oven at 350-degree Fahrenheit and prepare a standard size ( 8 ½ inch ) bread pan with parchment paper. Keep it aside. Make sure flaxmeal is soaked and is thickened like jelly.
- Combine oranges and ginger in a blender and blend it smooth (do not add any water). Strain with the help of a strainer. Press the pulp well with a spoon to squeeze out as much juice as possible and keep the juice aside. Discard the remaining pulp.
- In the soaked flaxmeal combine orange juice, vanilla extract, maple syrup and whip it well.
- In another large mixing bowl combine oat flour, baking powder, baking soda and salt. Mix it well and keep it aside.
- Now, fold in the wet ingredients into the dry ingredients and whip it into a thick batter.
- Fold in cranberries and mix the batter. Then add orange zest to it. Fold again only twice and pour it into the prepared bread pan.
- Place it in the middle rack of the oven and bake it for 50 minutes. Insert a tooth pick to check if it comes out clean. Tur it off and take it out. Let it cool down in the bread pan on a flat surface for 10minutes.
- Gently pull it out along with the parchment paper and let it cool completely on a wire rack. Slice and enjoy.
- This taste best when served the same day. Let it cool completely at room temperature and refrigerate the leftovers in a glass container for about 1 week.
- If it gets slightly discolored the next day, don’t worry, its normal. It’s because of fermentation and the combination of ingredients.
- For the best experience of taste, toast a slice in a toaster oven and smear it with vegan butter and slightly drizzled with maple syrup.
- This is a bread recipe not a cake recipe so its mildly sweetened.
- Grease the bread pan with a cooking spray and then stick the parchment paper to it. This prevents it from moving when pouring the batter in the pan and the batter takes a nice shape too.
- When choosing oranges do not go the large ones. I used California mandarin seedless oranges from cuties.
- This recipe makes thick 9 slices and the serving size is 1 slice per person.
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