I made this vegan cranberry orange bread for my family’s holiday breakfast last month. The cranberries and orange made the bread festive, and my grandma said it was just like the version she made when I was a kid.
Delicious Vegan Cranberry Orange Bread
This bread features a moist crumb with zesty orange and tart cranberry notes, making it a delightful addition to your dessert table. The recipe takes about 1 hour from start to finish and yields one loaf, perfect for sharing.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup almond milk or any plant-based milk
- 1/2 cup fresh orange juice
- Zest of 1 orange
- 1 cup fresh or frozen cranberries, chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Combine Wet Ingredients: In another bowl, mix the applesauce, almond milk, orange juice, zest, and vanilla extract until combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently to combine. Fold in the cranberries.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 12 slices
- Calories: 160kcal
- Fat: 2g
- Protein: 2g
- Carbohydrates: 34g
I keep the bread in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The cranberries stay juicy, and I let chilled slices come to room temperature for fifteen minutes before serving.
