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Cranberry Orange Bread (Vegan Loaf) Recipe

Name: Cranberry Orange Bread (Vegan Loaf)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1
Ingredients: 1/4 cup all-purpose flour (or (gluten-free) oat flour); 2 tbsp brown sugar; 1/2 tsp ground cinnamon; 3 tbsp vegan butter (cold & cubed); 2 cups all-purpose or spelt flour (or gluten-free flour (*see notes)); 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup coconut sugar (or other sugar); 1 cup non-dairy milk; 1/3 cup coconut oil (melted (*see note for oil-free)); 2 tbsp almond butter (optional); 1 tsp vanilla extract; 1 tbsp orange juice (or lemon juice or 2 tsp white vinegar); 2 tsp orange zest; 1 cup cranberries (fresh or frozen (*see notes)); 1/2 cup confectioners’ sugar; 1-2 tbsp orange juice (or lemon juice)

Bianca Zapatka

This vegan cranberry orange bread is moist, soft, delicious and easy to make in one bowl! Serve it with or without cinnamon streusel for a perfect breakfast, brunch or healthier dessert!

Ingredients

1/4 cup all-purpose flour (or (gluten-free) oat flour)

2 tbsp brown sugar

1/2 tsp ground cinnamon

3 tbsp vegan butter (cold & cubed)

2 cups all-purpose or spelt flour (or gluten-free flour (*see notes))

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup coconut sugar (or other sugar)

1 cup non-dairy milk

1/3 cup coconut oil (melted (*see note for oil-free))

2 tbsp almond butter (optional)

1 tsp vanilla extract

1 tbsp orange juice (or lemon juice or 2 tsp white vinegar)

2 tsp orange zest

1 cup cranberries (fresh or frozen (*see notes))

1/2 cup confectioners’ sugar

1-2 tbsp orange juice (or lemon juice)

Method

Preheat oven to 355˚F (180˚C). Grease a 9x5-inch or 25cm-loaf pan and line with additional parchment paper so that there is an overhang on both sides (see step-by-step photos in the blog post).

In a medium bowl, whisk the flour, sugar, and cinnamon together. Cut the cold vegan butter into small pieces, then add to the flour mixture. Mix with your hands to form Streusel. Refrigerate until ready to use.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Set aside.

In a measuring jar, whisk together the non-dairy milk, melted coconut oil, almond butter (if using), vanilla, orange juice, and orange zest. Pour this milk mixture into the dry flour mixture. Stir to combine, then fold in the cranberries.

Pour the batter into your prepared pan. Top evenly with streusel, pressing them down gently so it sticks to the batter. Tap the pan gently on your work surface to release any air bubbles. Bake for 45-60 minutes, or until a skewer inserted into the middle of the loaf comes out almost clean (*see notes).

Allow to cool for 10-15 minutes in the pan, then using the parchment overhang to lift it out onto a cooling rack. Let cool completely.

In a measuring jar, whisk the confectioners’ sugar and orange juice together. Drizzle over cooled bread. Slice and enjoy!

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