Plant-Based Food for Everyone!

Cranberry Orange Bread

Cranberry Orange Bread

Cranberry orange bread has always been a Thanksgiving tradition in my family. The feast just wasn’t complete without a loaf sitting on the table in all of it’s glory. I remember learning to make cranbery orange bread with my Mom and continuing the tradition after I was living on my own. And I realized this year that it was high time that I made a vegan version of this family favorite! The results were everything that I had hoped for and I even made it a little bit more decadent by adding a lemon sugar glaze. It came out perfectly, just as I remembered. So delicious!

Cranberry Orange Bread

This tasty cranberry orange quick bread celebrates the wonderfully tart flavor of cranberries, bright little berries that hold such a central place on Thanksgiving and holiday dinner tables. It’s kind of funny, because cranberries are often overlooked at other times of the year. So, by the time the holidays roll it’s about time that we whipped up a few loaves of cranberry orange bread as part of the festivities.

Cranberry Orange Bread

The combination of tart cranberries, zesty orange and the sweetness of the lemon glaze creates a dessert worthy bread that will delight everyone at the dinner table. The glaze is optional, but highly recommended. It really brings all of the flavors of the cranberry orange bread together. The bread also makes a delicious breakfast or snack at any time of the day. In other words, a loaf of this bread won’t stick around long. I can guarantee that much! You may even have to fight someone for the last piece…

This cranberry orange bread is easy to make and you can quicken the recipe even more by substituting orange juice for the fresh orange. You can also use a food processor to chop the cranberries if that is easier for you. The recipe is easy to double and makes a really nice gift, because the loaves are perfect for wrapping and giving out as festive holiday presents. Enjoy, and happy Thanksgiving!

5 from 1 vote
Cranberry Orange Bread
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Sweet and zesty cranberry orange loaf, perfect for the holiday festivities!


Course: Breakfast, Dessert, Side Dish
Cuisine: Vegan
Servings: 1 loaf
Author: Follow the Seeds
Ingredients
Bread
  • 1 1/2 cup fresh cranberries, chopped
  • 1 orange, grated and juiced (can substitute orange juice)
  • 1/2-3/4 cup boiling water
  • 2 Tbs vegan butter
  • 3/4 cup sugar
  • 1 flax egg
  • 1 tsp vanilla
  • 2 Tbs almond milk
  • 2 cup all-purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ginger powder
  • 1/2 tsp cinnamon
Optional Lemon Glaze
  • 3/4-1 cup powdered sugar
  • 1/2 medium lemon, squeezed
Instructions
Bread
  1. Preheat oven to 350°. Grease a 9"x5" loaf pan and set aside.

  2. Chop cranberries by cutting in half or quarters. Set aside.

  3. Make flax egg by combining 1 Tbs ground flax with 2 1/2 Tbs of water. Stir to combine and let sit for 5 minutes.

  4. Finely grate the orange peel into a small bowl. Squeeze the juice into a measuring cup and add enough boiling water to create 3/4 cup liquid. Combine with the grated peel.

  5. Add vegan butter to the orange liquid bowl and stir to melt. 

  6. In a mixing bowl, combine sugar, flax egg, vanilla and almond milk. Mix well to combine. Pour the orange liquid into the mixing bowl and stir to combine the wet ingredients. Stir in the cranberries.    

  7. In a separate mixing bowl add flour, salt, baking powder, baking soda, ginger and cinnamon. Stir to combine. 

  8. Add the wet ingredients into the dry ingredients and stir gently to combine, until the batter is smooth.

  9. Pour the batter into the greased loaf pan and cook for approximately 60 minutes. Use a toothpick to check if it is done. 

  10. After removing from the oven, flip the loaf out of the pan using a knife to carefully loosen the sides. Allow the bread to cool completely and then drizzle with the optional glaze.

Optional Lemon Glaze
  1. Combine powdered sugar and the juice of half a lemon in a small bowl. Whisk continuously until thoroughly combined. Pour desired amount of glaze onto the cool loaf.

  2. Add additional sugar for a thicker consistency or add a drop of almond milk to thin the glaze. 

Recipe Notes
  • If you prefer a quicker option, you can substitute bottled orange juice for the fresh orange, zest and water liquid. Just melt the butter and combine it with the orange juice instead. 
  • If using optional lemon glaze, make sure that the bread is completely cooled before pouring to on. Otherwise is will melt and drip off the bread.
  • Even though the lemon glaze it optional, it is highly recommend! 


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