This vegan cranberry orange loaf is the perfect balance of sweet and tangy, making it a delicious treat for any time of the day. Whether you’re enjoying it as a dessert, a breakfast option, or a quick snack, this loaf is perfect for sharing!
This vegan cranberry loaf is simple, satisfying, and packed with flavor. Give it a try, and let the tangy-sweet combination of cranberries and oranges make your day a little brighter!
How to Bake with Fresh Cranberries
Wash the Cranberries
- Rinse the cranberries under cool running water in a colander to remove any dirt or debris.
- Shake off the excess water and pat them dry with a clean kitchen towel or paper towel.
2. Sort and Discard
- Spread the cranberries on a flat surface, such as a baking tray or cutting board.
- Check for any soft, shriveled, or blemished berries and discard them. Only use firm, plump berries for the best results.
3. Toss with Flour
- Before folding them into batter, toss the cranberries with a small amount of flour (about 1 tablespoon per cup of cranberries).
- This step helps prevent the cranberries from sinking to the bottom of the loaf or cake as it bakes.
How to Make Cranberry Bread
Storage Tips
- This loaf is best enjoyed on the same day for optimal freshness and texture.
- Store leftovers in an airtight container in the fridge for up to 3 days. Note that the glaze may become sticky over time.
- Bring to room temperature before serving for the best flavor.
Other Cranberry Recipes
If you have additional cranberries, try my sugared cranberry recipe! Still can’t get enough cranberry? Try these white chocolate cranberry cookies, cranberry cheesecake, or cranberry cocktail!
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Vegan Cranberry Orange Loaf
Description
This vegan cranberry orange loaf is the perfect balance of sweet and tangy, making it a delicious treat for any time of the day. Whether you’re enjoying it as a dessert, a breakfast option, or a quick snack, this loaf is perfect for sharing!
Ingredients
Scale
- For the Loaf:
- 2 ½ cups (300g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ tsp (3g) salt
- 2 tsp (8g) baking powder
- ½ tsp (2g) baking soda
- ½ cup (120ml) neutral oil
- ¾ cup (180ml) oat milk
- 1 ½ cups (150g) fresh cranberries
- Zest of 2 oranges
- ½ cup (120ml) orange juice
- For the Icing:
- ¾ cup (90g) powdered sugar
- 1–2 tbsp (15–30ml) orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9” x 5” loaf pan and line it with parchment paper, leaving an overhang for easy removal.
- Toss the cranberries them with 1 tbsp (7g) of the flour to prevent them from sinking in the batter. Set aside.
- In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda. Stir until evenly distributed.
- Make a well in the center of the dry mixture. Add the oat milk, oil, and orange zest. Stir until partially combined.
- Pour in the orange juice and stir quickly until the batter is smooth. The acid from the juice will begin reacting with the baking soda, so it’s important to work swiftly.
- Gently fold in the floured cranberries, reserving a few for the top.
- Pour the batter into the prepared loaf pan and smooth the top. Decorate with the reserved cranberries. Bake for 45–55 minutes, or until the edges are golden, the center is set, and a skewer inserted into the middle comes out clean.
- Let the loaf cool in the pan for 20 minutes before transferring it to a wire rack. Once mostly cool, mix powdered sugar with enough orange juice to create a thick but pourable glaze. Drizzle over the loaf and allow it to set.
