Cranberry Orange Bread is full of sweet orange flavor, tart cranberries and drizzled with the most incredible orange glaze! Perfect for a holiday breakfast or dessert.
Orange + cranberry is one of the best flavor combinations, sort of like peanut butter and chocolate. This bread is sweet with plenty of orange flavor, but also has a bit of tang from fresh cranberries. The result is a completely addicting quick bread that everyone will love!
If you love this combination, you could easily turn these scones into orange cranberry by swapping the blueberries for cranberries and adding some orange zest. Top with the orange glaze from this recipe and you’ll be in heaven!
Fresh or frozen cranberries
The good news here is that you can freeze cranberries when they are in season, and make orange cranberry bread any time of the year!
Fresh or frozen are fine to use. If using frozen cranberries, simply toss them in a tablespoon of flour, and then very gently fold them into the batter right before baking. This will help them not discolor the bread as much. You can use this same technique for blueberry muffins!
How to make orange cranberry bread
This is simply an overview with photos, see the recipe card below for the complete, printable recipe.
First, make your flax “eggs” in a small bowl by combining ground flaxseeds and water, then set aside for a few minutes.
In a large bowl, whisk together the sugar, soy milk (or other plant milk), orange zest, orange juice, oil, flax eggs and vanilla until well combined. Now add the dry ingredients (flour, baking powder and salt) and stir until just combined.
Fold in the cranberries, tossing first in a little flour if frozen.
Pour the batter into a prepared loaf pan, and bake for 55-65 minutes, until a toothpick inserted comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Whisk or stir all the glaze ingredients in a small bowl (powdered sugar, orange juice, orange zest and vanilla) until smooth. Once the loaf has cooled, drizzle or spread it over the top, serve and enjoy!
Helpful tools
- Zester – This is an essential kitchen tool I use regularly for zesting oranges, lemons and limes, as well as grating vegan cheese.
- Citrus juicer – I love this citrus juicer, it makes squeezing citrus a breeze.
- Standard loaf pan – Use a standard size loaf pan; I used 9 x 5 inches. I use this size in all my quick breads as well as vegan meatloaf recipes.
Want more quick bread recipes?
- 1 Bowl Vegan Banana Bread
- Vegan Zucchini Bread
- The Best Vegan Pumpkin Bread
- Starbucks Copycat Lemon Loaf
Cranberry Orange Bread
Ingredients
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 3/4 cup granulated sugar
- 1/2 cup soy milk*
- zest of 1 orange
- 2 tablespoons fresh squeezed orange juice
- 1/2 cup canola oil*
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour*
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups fresh or frozen cranberries
Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh squeezed orange juice
- zest of 1/2 orange, optional
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F and grease a standard loaf pan (8 1/2 x 4 1/2 inches or 9 x 5 inches). You can also line the pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a small bowl, combine the ground flaxseed and water. Set aside to thicken for 3-4 minutes. These are your flax "eggs".
- In a large bowl, whisk together the sugar, soy milk, orange zest, orange juice, oil, flax eggs and vanilla until well combined.
- To the bowl with the wet ingredients, add the flour, baking powder and salt. Stir until just combined, being careful not to over mix or your bread may be dense or rubbery.
- If the cranberries were frozen, toss them with a tablespoon of flour; this will help them not make the entire loaf red or pink. Gently fold the cranberries in the batter.
- Pour into the prepared pan, place in the center rack of the oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool for 10 minutes in the pan, then carefully transfer to a wire rack to cool completely.
- Make the glaze: In a small-medium bowl, add the powdered sugar, orange juice, zest and vanilla, and stir with a spoon until smooth. You can use a whisk if you powdered sugar is clumpy.
- Once the bread has cooled completely, spread or drizzle the glaze over the top. Serve and enjoy!
Notes
- Milk - You may use another milk, such as cashew, almond, coconut, oat or hemp milk.
- Oil - I used canola oil, but you can use another vegetable oil such as avocado, melted coconut oil or even melted vegan butter. I haven't tried it oil free, but applesauce may work in place of oil.
- Gluten free - I haven't tested it, but a gluten free mix would likely work here. Don't sub with almond or coconut flour, it will not work.
- Storing - Cover leftovers and keep at room temperature or in the refrigerator for 3-4 days. Or freeze for longer.
I have made this recipe three times and each time has been better than the last. This most recent time, I gifted a loaf to a neighbor, who said it was the best dessert she has had in three years! Thank you so much Nora 🙂
I made mini loaves, and a double batch of this recipe made 7 mini loaves. If anyone is thinking of trying these as mini loaves, I ended up having to bake them for about 45 minutes. Very tasty, nice and tart!
Hi Kelly. Thank you for sharing your wonderful ideas and feedback! I’m glad the mini loaves came out tasty for you!
Could you use “Just Egg” instead of the flax egg? I use the conversion of 3tablespoons of Just Egg = 1 egg. Any advice?
Yes, that should work. I would use 2 eggs worth-it should say what that is on the package. Thanks!
I just made this cranberry orange bread tonight and it is so delicious. Thanks for yet another fabulous recipe!
🙂
I’m so happy you loved the bread! Thank you for sharing your wonderful review and feedback!
Turned out perfectly as the recipe said! Took a bit longer, but that could’ve been my oven.
I sure love this bread! I’m so glad it you loved it as well! Thank you for sharing your great review and feedback!
Can dried cranberries be subbed?
Just saw your note in the comments. Please ignore my earlier question. Looking forward to trying this!
Enjoy!
Yes, you can use dried cranberries instead of fresh if you’d like, it’s perfectly yummy.
Could this be made in a bundt if I increased the recipes quantities? Would I double or triple the recipe for a standard bundt pan? This would be perfect for a brunch I’m having but would love it in bundt form! Thanks!
It should work in a bundt pan. Definitely double the recipe so the cake isn’t too short!
I make this bread so often, but if I want to make these into muffins – can you suggest a total baking time?
thank you
Mary
This bread would make for delicious muffins! Try baking them for 18-22 minutes.
Another amazing recipe! Nora, you’re a wizard. All of your recipes are so incredible. Thank you so much again!!!
Absolutely fabulous! Subbed the oil for aquafaba and used coconut sugar instead of white. So moist and sweet! The drizzle topping just kicks it over the top!
Hello! If I use vegan butter I should use 1/2 cup of melted vegan butter, right? Going to try this out for Christmas! Thank you!
Correct! Enjoy!
This sounds delicious! Can I use a Pyrex loaf pan? Or do I need to get a metal loaf pan? Thank you!
A glass pan will work, though it may affect the baking time, so just make sure it’s cooked through before you take it out.
Thank you! I will bake longer! I also have a silicone loaf pan so I may try that! It looks so good! Ty
You are welcome! Enjoy!
I ended up getting a SS pan. My first bread is baking now! I figured I’d be safe with a metal pan! 🙂
I used King Arthur’s gluten free all purpose flour – 1:1 ratio. I didn’t change anything else (except using oat milk since I didn’t have almond on hand). Turned out perfect!!! Love this and your website. My go to for all my vegan baking!!!!
Hi Nicole. I appreciate you taking time to share your amazing review and comments! Thank you for using my website for your vegan baking! I’m thrilled you love my recipes! Wishing you happy holiday cooking!
This bread looks super tasty! I was wondering, though, if it’d be possible to make it with mini loaf pans? I’m thinking about making it for Christmas gifts for the family, but I’m not quite sure how long I should bake them for ?
Hi Kait. You can totally make this in mini loaf pans. I’ve never made them in mini version myself, however, I would say about 20-25 minutes in the oven, or until a toothpick inserted in the center comes out clean. Happy holiday cooking!
Made this bread and came out really good, so refreshing and perfect sweetness and the texture, thank you Nora for the perfect recipe.
You are welcome! I am so glad that you loved the bread! Thank you for taking your time to share your fabulous review and comments!
What a lovely recipe! I love the tartness of cranberries and that you don’t hide that with sugar in your recipe. I’m going to try decreasing the sugar a bit next time, maybe just to 2/3 cup. I skipped the glaze because I knew I wouldn’t like that extra sweetness. Definitely still a treat breakfast even without that glaze.
Do you think you can use Craisins instead of fresh or frozen cranberries
Yes, you can use dried cranberries instead of fresh if you’d like, it’s perfectly yummy.
Hi ! Can you make muffins instead of a loaf with this ? If so, how long should I bake it ?
Sure! Muffins will take 20-25 minutes in the oven.
Made the cranberry loaf for Thanksgiving and it was a big hit. We loved it so much that I am making it again for a friends get together
Isn’t this a fun ad beautiful bread!? I’m so glad it was a hit at your Thanksgiving gathering! Thank you for sharing your wonderful comments, and enjoy your get together! Happy cooking!
I grew up eating my great grandma’s cranberry orange bread every Thanksgiving. I was excited to try this vegan version! The texture and flavor are nice, but unfortunately it just isn’t nearly as decadent as I was hoping for and not as orangey. This is a dessert bread, right? Vegans sure do like to make things healthier, ha! Next time I’ll increase the sugar and OJ… (and maybe oil?) Hopefully that won’t throw it off.
Just baked this and it’s amazing! Doubled it to make one regular and some mini loaves. Cooked the minis 10 min shorter. Next time I’ll try sobbing apple sauce for oil and white wheat flour instead of regular to make it a little healthier.
Made this yesterday and it is very good! It is moist and flavorful. This recipe is a keeper!
Thank you!
You are welcome! I’m so glad you love it! Thank you for sharing your wonderful review!
I love this recipe! I substituted a 4 oz cup of unsweetened apple sauce for the water and flax seed and it turned out perfectly. This will be added to my long list of favorites from Nora. Thank you!
Hi Terri! I’m so glad you love the bread! Thank you for using my recipes! I appreciate you sharing your wonderful review and comments!
Really great recipe! I had no cranberries so I used frozen blueberries and it was delicious. Me and my partner devoured it together in just a few days. Would it be possible to use this recipe as a 2 layered cake using 8inch pans?
Sounds amazing! It would probably work but I haven’t tried it. Sounds good though!
I made this today . It was perfect. I followed the recipe to a T.
My question though is I don’t really like to use flax seed as my egg replacer in a bread like this. Because I can see it in the bread. If I used the Ener-G type of egg replacer, how much do you think I should use?
So glad you enjoyed it. I would use 2 eggs worth, whatever that is. It should say on the package. Thanks!
Delicious and does not need frosting. I used frozen cranberries and needed to bake about 15 extra minutes.
Hi Ann. I’m glad you like it! Thank you!