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.
Thank you for all your wonderful recipes. The texture of this bread was perfect but I felt there were way too many cranberries which resulted in tartness in each bite. Would make again with 1 cup diced cranberries to minimize the tartness.
Hi Ltum! Definitely adjust to your tartness desire! Thank you for using my recipes, and thank you for sharing!
Delicious way to use up my leftover holiday cranberries!
Hi Amanda. I’m glad you enjoyed the bread. Thank you!
Delicious! I used to get cranberry orange muffins from a coffee shop (not vegan) and this bread tastes just like those muffins. I think it’s good even without the icing but the icing adds some sweetness since the cranberries are tart.
Hi Mara. I’m glad you like the bread! Thank you!
I made this Christmas morning and my husband said it was one of the best things I’ve ever baked (I bake all the time so this was high praise). Thank you so much for sharing such wonderful recipes!!
Hi Ann Marie. I’m glad the bread recipe was a hit! Thank you for sharing, and for using my recipes!
Delicious, moist, great combination of sweet and tart. Another hit!
Hi Laura. Thank you!
Made this for a New Year’s breakfast treat. Absolutely delicious! Light, not overly sweet, and the cranberry and citrus shine! I made this with half oil and half applesauce; also used half white whole wheat flour and half white all purpose flour. It was still light and tender; not dense. Baked in 45 minutes likely due to the fiber content of the whole wheat flour (it seems to absorb more liquid). Your site is my go-to site for delicious, vegan recipes.
Hi Karen. What a fun New Year’s breakfast! Glad it worked well for you. Thank you for sharing, and for using my recipes!
Loved this recipe and can’t wait to make it again! I bought two bags of cranberries and froze one so I’ll have plenty of opportunity. I made it using avacado oil, otherwise followed the recipe exactly. You’re recipes are always spot on and easy to follow! Thanks, Nora!
Hi Jessica. Thank you for your wonderful comments! I’m glad the bread turned out for you! Thank you for using my recipes!
Made with dried cranberries. So easy and delish. I have egg substitute but didn’t think it would be good for baking so used the flaxseed and water mixture and it worked well.
Hi John. How great the bread recipe worked well for you! Glad you enjoyed! Thank you!
This was a big success! We are on a no oil plant based lifestyle and I subbed the oil with applesauce and used coconut sugar as I didn’t have anything else and it turned out great. I also spread a tiny bit of maple syrup on each slice, as I didn’t want to make a glaze , to offset the tartness of the cranberries and it was perfect !
This recipe is a keeper . THANK YOU
Hi Linda. Thank you for sharing! I’m glad you enjoyed the cranberry orange bread recipe!
As soon as I had seen this post, I knew I had to try it out. I made it this afternoon & it tasted even better than what I had imagined! It turned out beautifully, loved the contrast of the tart cranberries with the sweet orange frosting & orange in the batter. My husband said this is really great as he devoured his slice in a few bites ?
Hi Darlene. I love that the cranberry orange bread turned out well for you, and that you and your husband enjoyed it! Thank you for sharing!
I made this for Christmas. Excellent! The tartness of the cranberries and the sweetness of the orange glaze were very complimentary.
Thank you, Judy! I’m glad you enjoyed the bread!
So good. Made for Christmas morning and as always turned out perfectly. I love every recipe you share. Now to find/make the rolls recipe ?
So good
Win win win. Gone in 4 hours! I made the glaze but only used it on the kids’ slices because I thought it was plenty sweet for me with just the bread. Next time I am going to try adding some walnuts.
Could I use bread flour for this recipe?
I haven’t tried it, it will probably make it a bit dense, but it might work okay. Thanks!
Hi nora, can I use whole wheat flour? Tks!
You could but the bread will be much more dense instead of fluffy and light.
Can you use Almond flour?
No, it won’t work here.
Should I defrost the cranberries first.
No need!
Amazing. So easy and delicious. I will add walnuts next time. Thank you!
I don’t have ground flax seeds. Can this be left out? I have everything but this. Why ground flax seeds? Waiting for response before making recipe. Thank you.
I haven’t tried leaving them out, but you might be able to sub another egg substitute, like 1/2 cup of applesauce. Thanks!
Hi Nora!
I am going to try this. It looks delicious! Do yo Think this May work with blueberries?
Yes, I think it would be wonderful with blueberries and maybe lemon instead of orange. 🙂
Hello Nora,
Thank you for sharing many wonderful recipes with us, your site is one of my most often referred to places to visit in recipe searching. So I do have a suggestion, I don’t always print out recipes unless it is one I don’t want to lose in the internet sea. I did print this one out though, to save in my GoTo Holiday, and I always like to remember where I got the recipe. But on the print out, there is no mention of you, your site or the URL address, once it is printed all connection is lost. I will definitely write it in, but how many don’t really notice that kind of stuff, I just want to give credit where credit is due. 🙂 Again Thank you!
Well thank you so much! I didn’t realize my name or site was not on the printed recipe. I will look into it! Thanks so much!
Was wondering why almond flour or coconut flour won’t work?
Almond flour does not absorb liquid in the same way as regular flour, and you will end up with a very soupy loaf. Coconut flour is a bit difficult to work with as well, and it just won’t turn out.
Excited to try this!! One question: have you tried making this or any of your quick breads as mini loaves? I wanted to gift them for the holidays. Thanks!
I haven’t tried it but that would be so fun!
Hi Nora,
Would dried cranberries work in this recipe?
Thanks,
Harper
Yes, you could use dried for a different sort of loaf.
Hi Nora,
Why would this recipe not work with almond milk? I cannot have soy b/c of allergies. This recipe looks so good.
Thank you.
It does work with almond milk, I have a note about how you can really use any non-dairy milk instead of soy if you’d like. 🙂 Hope that helps and you enjoy the bread!
Hi! Im so excited to try this but am wondering if I were to use applesauce instead of the flax egg would that work? And if so, how much applesauce would I use? Thank you!
I’d try 1/2 cup, but I haven’t tested it. I imagine it will work though.
It worked perfectly and this was the best cranberry orange loaf I’ve ever had!! Thank you so much…every recipe of yours I’ve made has always been amazing! Happy Holidays!!
You’re welcome! And Happy Holidays!