Vegan Cranberry Orange Bread

This Vegan Cranberry Orange Bread combines tart cranberries with bright orange flavor for a naturally sweet, tender loaf. Quick to prepare with simple ingredients, it's perfect for cozy breakfasts, festive brunches, or gifting during the holiday, and is a sweet addition to your holiday table. 

There's something so satisfying about a loaf that's both easy to make and full of seasonal flavor. This Vegan Cranberry Orange Bread is similar to my Vegan Cranberry Orange Muffins, bursting with tart cranberries and vibrant orange notes. But the creamy vegan frosting adds a smooth, indulgent finish that's simply irresistible. I've made this vegan cranberry bread so many times, and it's always the centerpiece for Christmas morning, holiday brunches, or cozy fall breakfasts. Let's make this delicious recipe!

As an Amazon Associate, I earn from qualifying purchases.

This recipe features several affiliate links, meaning I will earn a small commission if you purchase through these links.

Ingredients To Make This Quick Bread: 

Here's what you need from your local grocery store. And as always, I leave links to products I love and always use, and you can easily get online.

• Gluten-Free Flour Blend: I love using a good gluten-free flour blend for a tender, moist loaf. And this bake is a healthier alternative, like my Double Chocolate Gluten-Free Protein Cookies for those with celiac disease or gluten intolerance.
• Baking Powder: This leavening agent gives the loaf a light, airy texture and helps it rise evenly.
• Coconut Sugar: This natural, unrefined sweetener adds mild caramel-like sweetness and balances the tart cranberries.
• Fresh Orange Juice: Fresh juice brightens the loaf and gives a vibrant citrus flavor. 
• Orange Zest: Intensifies the bright orange flavor throughout the bread and pairs beautifully with the cranberries.
• Unsweetened Applesauce: Acts as a binder and adds natural sweetness, keeping the loaf moist without oil. Use any leftovers to make my Breakfast Apple Crisps.
• Egg Replacer + Water (Flax Egg alternative): Provides structure and moisture for this vegan loaf.
• Plant-Based Milk: Soy milk, almond milk, or coconut milk works perfectly to create a tender, soft crumb.
• Vanilla Extract: Adds warmth and balance, complementing the tart cranberries and citrus notes.
• Orange Extract: Enhances the citrus flavor and aroma throughout the bread and frosting.
• Fresh Cranberries: Adds tartness and juicy bursts of flavor that make this loaf festive and colorful.
• Vegan Cream Cheese: Provides a creamy, tangy topping that pairs beautifully with the sweet-tart bread.
• Maple Syrup: Sweetens the frosting naturally and ties in the warm flavors of the loaf.

See the recipe card for quantities.

How To Make It: 

This vegan cranberry orange bread is quick and easy to prepare. Let's have a look.

• 1. Prep the Pan: Preheat the oven to 350°F and lightly grease or line a prepared loaf pan with parchment paper.
• 2. Prepare the Egg Replacer: In a small bowl, mix the egg replacer with water and let it sit 2-3 minutes to thicken.
• 3. Mix the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, and coconut sugar until evenly combined.
• 4. Add the Wet Ingredients: Stir in the orange juice, orange zest, applesauce, plant-based milk, vanilla extract, orange extract, and prepared egg replacer. Mix until just combined. Avoid overmixing to keep the loaf tender.
• 5. Fold in the Cranberries: Gently fold in the fresh cranberries until evenly distributed throughout the batter.
• 6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean and the loaf is golden brown.
• 7. Cool: Let the bread cool completely in the pan before frosting. For best results, transfer to a cooling rack after a few minutes to prevent condensation from making the bottom soggy.
• 8. Make the Frosting: In a medium bowl, beat together vegan cream cheese, maple syrup, and orange extract until smooth and creamy.
• 9. Frost & Serve: Spread evenly over the cooled loaf. Slice and serve! 

Top Tips: 

• Use Fresh Cranberries: For the best flavor and texture, use fresh cranberries instead of frozen or dried. They give tart, juicy bursts throughout the loaf.
• Avoid Overmixing: Gently combine the wet and dry ingredients to keep the bread tender and soft. Overmixing can make the loaf dense.
• Room-Temperature Ingredients: Bring your plant-based milk and applesauce to room temperature for smoother batter and even baking.
• Egg Replacer Prep: Allow the egg replacer to thicken for a few minutes before adding to the batter; this improves structure and moisture.
• Cooling Matters: Cool the loaf in the pan for a few minutes, then transfer to a cooling rack before frosting to avoid a soggy bottom.
• Cranberry Distribution: Fold cranberries gently into the batter to prevent them from breaking and keep bright pops of color throughout.
• Frosting Tips: Spread the frosting over the cooled loaf only; spreading on warm bread will cause it to melt and slide off.
• Serving Suggestion: This loaf pairs perfectly with a cup of coffee or tea for breakfast or brunch, and is festive enough for Christmas morning or the holiday season. For extra indulgence, pair it with my Vegan Sunbutter Hot Chocolate.

Variations And Substitutions: 

Here are a few other options to switch things up or make this sweet bread with ingredients you have on hand.

• Sweeteners: Coconut sugar is naturally sweet and refined sugar-free, but you can swap it with brown sugar if desired.
• Plant-Based Milk: Soy milk, almond milk, cashew milk, oat milk, or coconut milk can all be used. Adjust slightly if the batter seems too thick or thin.
• Cranberries: For convenience, you can use frozen or dried cranberries, though fresh cranberries provide the best texture and tartness.
• Flavor Boosts: Add a pinch of pumpkin pie spice for a more seasonal twist.
• Frosting Alternatives: The vegan cream cheese frosting can be swapped for my Cashew Cream Cheese Frosting, if you have leftovers. 
• Nut Additions: Fold in chopped walnuts or pecans for added crunch and texture.

Storage:

• Refrigerate: Store the loaf in an airtight container in the fridge for up to 5 days. This keeps the bread moist and the frosting fresh.
• Wrap Properly: Use plastic wrap or foil to prevent the bread from drying out if storing slices individually.
• Serving Tip: Bring to room temperature before serving for the best flavor and texture.

Equipment Needed: 

• Prepared Loaf Pan: A 1-pound loaf pan to bake the vegan orange cranberry bread.
• Parchment Paper: To line the pan or lightly grease it.
• Large Mixing Bowl: To combine dry and wet ingredients evenly.
• Small Bowl: For preparing the egg replacer or flax eggs.
• Whisk or Spatula: For mixing the batter without overworking it.
• Measuring Cups & Spoons: For accurate ingredient quantities.
• Cooling Rack: To cool the bread evenly before frosting.
• Medium Bowl: For preparing the vegan cream cheese frosting.

Recipe FAQs: 

More Amazing Vegan Cranberry Recipes To Try Next:

If you try this Vegan Cranberry Orange Bread Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!