Best Cranberry Orange Bread (vegan)

This is the best cranberry orange bread and bursting with orange flavor. It is soft, tender, fluffy, and moist. Studded with tart, fresh cranberries, this sweet bread is my all time favorite during the holidays.

It only takes a few simple ingredients and comes together pretty quick. The hardest part is waiting for it to bake and cool before you can eat it. I didn’t have to use very much oil in this recipe because of the added almond flour. The almond flour makes this bread moist, tender, and have the best texture, so don’t leave it out or sub it for something else.

I think this cranberry orange bread is perfectly sweet, but if you prefer a sweeter bread, you can add a little bit more of the organic cane sugar. Just remember, the orange glaze on top adds sweetness too! Also, as the bread sits overnight, it becomes more moist and sweet since the flavors had more time to develop.

This is truly the best cranberry orange bread and would be a great addition to any Christmas table. It literally tastes like you bought it from the bakery. You can make it ahead of time too (and it will taste even better the next day!). The orange glaze is the cherry on top and completes this sweet bread. It will also make your house smell amazing.

If you make this cranberry orange bread, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Best Cranberry Orange Bread (vegan)

This vegan cranberry orange bread is soft, fluffy, moist, tender, and so flavorful! The bursts of cranberries throughout with the orange glaze is amazing! It is perfect for the holidays too!

Print Recipe

Prep Time:10 minutes mins

Cook Time:1 hour hr 10 minutes mins

Total Time:1 hour hr 20 minutes mins

Ingredients

• 2 cups all-purpose flour
• 2/3 cup almond flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
• 2/3 cup pure organic cane sugar
• 1/4 cup pure maple syrup
• 2 Tbsp orange zest
• 1/4 cup fresh orange juice
• 1/3 cup avocado oil
• 1/2 cup almond milk + 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 1/3 cup fresh cranberries, halved

orange glaze

• 1 cup powdered sugar
• 1 Tbsp orange juice

Instructions

• Preheat oven to 350 degrees F. Grease or line a loaf pan with parchment paper. 
• In a liquid measuring cup or small bowl, mix the almond milk and apple cider vinegar. Set aside. 
• In a large bowl, make the flax egg by mixing the ground flaxseed and water together. Set aside for 5 minutes to thicken. 
• In a medium bowl, add the flour, almond flour, baking powder, baking soda, and salt. Whisk until well combined. 
• In the bowl with flax egg, add the sugar, maple syrup, orange zest, orange juice, oil, milk/vinegar mixture, and vanilla extract. Whisk until well combined. 
• Add the dry to the wet. Stir with a spatula until just combined. Careful not to overmix. Fold in the cranberries. 
• Place batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted in the middle comes out clean. Mine took 65 minutes. At the 45 minute point, place a piece of foil on top of the pan to prevent it from over browning. 
• Let it cool in the pan for 15 minutes, then carefully remove and place on a wire rack to cool completely. Once cooled, make the glaze and stir the powdered sugar and orange juice together until smooth. Add more juice if you want it thinner. Drizzle on top of loaf. Slice and enjoy! Store in an airtight container on the counter for 3 days. 

Servings: 8

Author: valeria.chao