Vegan Cranberry Bread
Bursting with vibrant flavors and wholesome ingredients, this Vegan Cranberry Bread is the perfect blend of tart, sweet, and citrusy goodness. Made with fresh cranberries, zesty orange juice, and a touch of orange zest, every bite is infused with bright, refreshing notes. A flaxseed egg ensures this delightful quick bread is completely plant-based, while the moist and tender crumb is achieved with a mix of almond milk and vegetable oil. Ideal for holiday gatherings or a cozy breakfast treat, this easy vegan bread recipe comes together in just 20 minutes of prep time and bakes to perfection in under an hour. Whether served on its own or paired with a hot cup of tea, this dairy-free and egg-free loaf is a must-try for anyone craving a flavorful, seasonal treat. Plus, it stores beautifully, making it a practical yet indulgent choice for busy weeks!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 1.5 cups fresh cranberries
- 1 tablespoon orange zest
- 0.5 cup orange juice
- 0.5 cup unsweetened almond milk
- 0.25 cup vegetable oil
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with a little oil or line it with parchment paper.
In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for about 5 minutes to thicken. This will act as your flax egg.
In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Mix in the granulated sugar until combined.
Add the fresh cranberries and orange zest to the dry ingredients, tossing them to coat with flour. This prevents the cranberries from sinking to the bottom during baking.
In another bowl, whisk together the orange juice, almond milk, vegetable oil, thickened flaxseed mixture, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix; it's okay if there are still a few lumps.
Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center of the bread comes out clean.
Once baked, remove from the oven and let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve the bread. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 34.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3873 mg | 168% | |
| Total Carbohydrate | 394.1 g | 143% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 174.5 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 310 mg | 24% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
