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 added 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. So 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 ½ 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
- Salt
- Freshly squeezed orange juice
- Unsweetened apple sauce (or flax egg)
- Orange zest
- Fresh cranberries
- Vanilla
- Cinnamon
- 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.
Folding the cranberries into the batter 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 enhances the flavors 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.
Orange Cranberry Bread
Equipment
Ingredients
- 2 cups All-purpose flour or whole-wheat flour; gluten-free flour can be used as well
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Freshly squeezed orange juice
- ½ cup Unsweetened apple sauce or flax egg
- ½ Orange zested
- 1 ½ cups Fresh cranberries
- 2 teaspoons Vanilla Extract
- 1 teaspoon Cinnamon
- ½ cup Maple syrup or ¾ coconut sugar
Instructions
- Preheat the oven to 350 degrees
- In a large bowl, combine flour, baking powder, baking soda, and salt.
- Stir the dry ingredients, combine the baking powder, soda, and salt with the flour.
- Now add the apple sauce, orange juice, maple syrup, zest, vanilla, cinnamon, and stir by hand, focusing on incorporating the flour mixture at the bowl's bottom. DO NOT OVER STIR. Just make sure all the dry ingredients and wet ingredients create a thick and lumpy batter.
- Now, fold in the cranberries, making sure to fold gently to keep the berries intact.
- Using a silicone bread pan or a pan lined with parchment paper, pour the bread batter into the pan, scraping down the bowl's sides to get all the batter.
- Then, place some individual cranberries into the top of the bread, randomly placing them. This adds more cranberry flavor and makes the bread pretty,
- Cook for 50-55 minutes. If using a silicone bread pan, check the bread 45 minutes in, as silicone pans generally take less cooking time.
- To check to make sure the bread is cooked through, place a knife through the middle. It should come out clean. If there is batter on the knife, cook for an additional 5 minutes.
Notes
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. Folding the cranberries into the batter after the batter is stirred allows the berries to stay whole and the juice to stay inside the berries.Nutrition
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! 🙂
Caroline
I made the bread last night, and we managed to hold off on eating any until this morning. My oh my, it is absolutely delicious! I used a gluten free all purpose blend, and it worked beautifully. This recipe will be repeated!
Kathy Carmichael
Hi Caroline! I am so glad you enjoyed the orange cranberry bread! What a great Sunday morning breakfast. Happy New Year!
Martha Rowen
This cranberry bread is delicious and easy to make. My husband, who is a picky eater and usually complains that I give him too much of any food, wants thick slices and comes back for seconds. The first time I made it, I used half whole wheat and half white flour, this time one and a third cup white and two thirds whole wheat. Next time I'll use all whole wheat.
Tracy Weston Ladnow
I live in Mexico where one can not find fresh cranberries. I do have dried non-sugared cranberries, will that work for making the bread?
Kathy Carmichael
Hi Tracy, dried cranberries will not work for the recipe, however, frozen cranberries work well. Let me know if like the recipe.
Deb Gelerter
We loved this recipe so much today is the third double batch. It's the perfect snack or breakfast. I've made a few minor changes including using the orange puree in lieu of applesauce as an egg substitute. It's added wonderful flavor, moisture and fiber! We've been using up the last of the natural can sugar we have on hand as a sweetener and cut that back to a shallow 1/2 cup per loaf and it's been a perfect tart/sweet moist bread for us. Finally, I have always liked to cut my cranberries in half or thirds if they are quite large and love the tart, tang and color they add to the bread. This recipe has been a huge hit and today it's back by popular demand. We're heading out to pick up more cranberries!! Enjoy this wonderful recipe!
Tina Caskey
I made this today without the cinnamon. I used some spelt flour (about 1/2 cup), about 1/2 cup all purpose flour and 1 cup whole wheat flour. I used maple syrup and bottled orange juice. I added some pecans. I put the cranberries on top of the bread batter before baking (great idea!) and also put some chopped pecans on top of the batter. It makes the bread look very festive. This is delicious! Thanks for sharing!
Kathy Carmichael
Hi Tina, I'm so glad you enjoyed it. I love your substitutions and addition of the pecans. I appreciate the suggestions. Have a Happy Thanksgiving.
Deborah Gelerter
This is so delicious we make it often!! It’s become the perfect snack, dessert or breakfast in a pinch! I’ve been using the orange purée in lieu of apple sauce and it punches up the orange (which we love!) we add lots of chopped walnuts to ours. Seriously, the hardest part about this recipe is waiting til it cools. And, we have to double it so it lasts! 🙂 Great recipe!!
Kathy Carmichael
Hi Deborah, thank you so much for your feedback and the orange puree substitution option. That sounds wonderful; I will have to try it! I appreciate your comments. Let me know if you try other recipes. You may enjoy our recipe share Facebook page. It's a great group where people share vegan recipes. https://www.facebook.com/groups/veganrecipesKVK