Go Back
–+ servings
Overhead view of a sliced loaf of Vegan Cranberry Bread with orange slices and fresh cranberries.
Print Recipe
5 from 9 votes

Vegan Cranberry Orange Bread

This vegan cranberry bread is bursting with berries and spices and topped with a sweet orange glaze. The perfect treat for holiday baking!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 298kcal
Author: Alissa Saenz

Equipment

Ingredients

  • 2 cups all-purpose flour
  • ½ cup organic granulated sugar
  • ¼ cup organic brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup unsweetened non-dairy milk
  • ⅓ cup vegetable oil
  • ¼ cup orange juice
  • 1 teaspoon orange zest
  • 1 cup fresh cranberries (Note 1)
  • ½ cup chopped pecans

For the Glaze

  • 1 cup organic powdered sugar, plus more as needed
  • 2 tablespoons orange juice, plus more as needed
US Customary - Metric

Instructions

  • Preheat the oven to 350°F and lightly oil the bottom and sides of a 9 x 5 inch loaf pan. (Note 2)
  • In a large mixing bowl whisk together the flour, sugar, brown sugar, baking soda, cinnamon, cloves and salt.
  • In a separate container, stir together the milk, oil, orange juice, and zest.
  • Pour the milk mixture into the bowl with the flour mixture. Stir just until the ingredients are fully combined.
  • Fold in the cranberries and pecans.
  • Pour the batter into the prepared loaf pan and smooth out the top with a spoon or spatula.
  • Bake the loaf until the top is lightly browned and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
  • Place the loaf on a cooling rack and allow it to cool completely before removing it from the pan.
  • While the loaf cools, stir the glaze ingredients together in a small bowl, adding more powdered sugar if the mixture seems to runny, more orange juice if it seems too thick.
  • Remove the loaf from the pan once it has cooled, the drizzle it with the glaze.
  • Slice and serve.

Notes

  1. Frozen cranberries can be substituted when fresh aren't in season.
  2. Optionally arrange a strip of parchment paper width-wise along the center of the pan, with a bit hanging over the edges. This can be used to release the loaf from the pan after baking.

Nutrition

Serving: 1slice (1/10 of loaf) | Calories: 298kcal | Carbohydrates: 47.5g | Protein: 3.2g | Fat: 11.1g | Saturated Fat: 1.8g | Sodium: 256mg | Potassium: 92mg | Fiber: 1.8g | Sugar: 26.7g | Calcium: 48mg | Iron: 2mg