Vegan Cranberry Orange Bread
This Cranberry Orange Bread is a bright, festive loaf perfect for holiday mornings or cozy fall breakfasts. Made with simple, wholesome ingredients, fresh cranberries, and zesty orange juice, it delivers a tender, moist texture with naturally sweet, tangy flavors and a creamy vegan frosting: vegan, gluten-free, and refined sugar-free, nut-free, oil-free, and a perfect treat for family and friends.
Equipment
- 1 spatula
Ingredients
Bread:
- 2 cups gluten-free flour
- 2 teaspoons baking powder
- ½ cup coconut sugar
- ⅓ cup fresh orange juice
- 1 tablespoon orange zest
- ½ cup unsweetened applesauce
- 2 tablespoons egg replacer
- 5 tablespoon water to mix with the egg replacer
- ⅔ cup plant-based milk
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 cup fresh cranberries
Frosting:
- 8 oz vegan cream cheese
- 3 tablespoons maple syrup
- 1 teaspoon orange extract
Instructions
- Preheat the oven to 350°F and lightly grease or line a loaf pan with parchment paper.
- In a small bowl, prepare the egg replacer by mixing it with water and letting it sit for 2–3 minutes to thicken.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, and coconut sugar.
- Add the orange juice, orange zest, applesauce, plant-based milk, vanilla extract, orange extract, and prepared egg replacer. Mix until just combined — avoid overmixing.
- Fold in the cranberries gently until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool completely before frosting.
- In a medium bowl, beat together the vegan cream cheese, maple syrup, and orange extract until smooth and creamy. Spread evenly over the cooled loaf.
- Slice and serve! Store leftovers in an airtight container in the fridge for up to 5 days.
Tried this recipe?Let us know how it was!