When I have leftover cranberries, I make orange cranberry bread! I love fresh cranberries, and nothing pairs better with cranberry than oranges.
During the holidays, I always stock up on fresh cranberries for a variety of festive recipes. This year, however, I realized I didn't make my orange cranberry bread.
Instead, I focused on Cranberry with Orange Sauce and my daughter's favorite Cranberry Bars. Needless to say, when I looked in the refrigerator after the holiday and noticed a half bag of cranberries, I started baking.
Fresh fruits and juices make the best orange cranberry bread.
Even though bottled orange juice works, I prefer to use fresh-squeezed orange juice and fresh cranberries when I bake. Depending on the size of the oranges, 1 cup of fresh-squeezed orange juice is approximately 4 oranges.
Also, I add fresh orange zest for added orange flavor, which is optional.
Sometimes, when I can't find fresh cranberries, I bake with frozen ones, but the flavor isn't as profound as the fresh berries.
What ingredients are needed for orange cranberry bread?
Instead of using coconut sugar for this recipe, I substituted maple syrup. Similarly, I substituted apple sauce for a flax egg. Flax egg, however, can be used if you don't have unsweetened apple sauce.
Whenever I bake, I prefer unsweetened apple sauce, like in my Vegan Oil-Free Cornbread Recipe. In fact, I buy the single-serving, unsweetened apple sauce cups for kid's lunch boxes.
Since I only cook with apple sauce, each single-serving cup is 1/2 cup or equivalent to 1 flax egg.
- All-purpose flour (or whole-wheat flour; gluten-free flour can be used as well
- Baking powder
- Baking soda
- Freshly squeezed orange juice
- Unsweetened apple sauce (or flax egg)
- Orange zest
- Fresh cranberries
- Maple syrup (or coconut sugar)
Tips for making the perfect orange cranberry bread
First, DO NOT use an electric mixer. Instead, stir the batter by hand and DO NOT overmix. One of the biggest mistakes people make when baking is overmixing, which results in flat, dry bread.
Another tip when vegan baking is to make sure you stir the baking powder, baking soda, and salt into the flour so it is equally distributed before adding the wet ingredients.
Because I didn't use vegan butter and flax egg, the wet ingredients are added to the same bowl once the dry ingredients are stirred.
Also, folding in the cranberries after the batter is stirred allows the berries to stay whole and the juice to stay inside the berries.
Since I don't cook with oil, there are two tricks to making orange cranberry bread that won't stick.
- Use a non-stick silicone bread pan.
- Line a bread pan with parchment paper before pouring the bread batter into the pan.
Additionally, allowing the bread to cool completely allows the flavors to enhance and keeps the bread from crumbling. Although my family wants the orange cranberry bread immediately, waiting until it is completely cooled or covering the bread and waiting until the next day is even better.
But the only way that happens at my house is if everyone is gone, and I hide it until the next day 🙂
The smell of fresh-baked cranberry orange bread is difficult to conceal.
If you love cranberries, try these other cranberry recipes.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂