Vegan Cranberry Bread

Brighten up your day with this Vegan Cranberry Bread, a delightful blend of tart, juicy cranberries and vibrant orange zest, perfect for seasonal baking or any time you crave a flavorful treat. This plant-based loaf features a flaxseed "egg" for a moist and tender crumb, with fresh cranberries adding bursts of tartness and a golden crust kissed by warming citrus. Ideal for breakfast, an afternoon snack, or a light dessert, this quick bread comes together in just over an hour with simple pantry staples like almond milk, vegetable oil, and orange juice. The balance of sweet and tangy flavors ensures each bite is an irresistible combination of freshness and indulgence, making it the ultimate crowd-pleaser for vegans and non-vegans alike. Bake this easy vegan cranberry bread for a festive holiday table or an everyday treat, and enjoy it fresh or toasted with your favorite spread!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with a little oil or line it with parchment paper.

Step 2

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.

Step 3

In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Mix in the granulated sugar until combined.

Step 4

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.

Step 5

In another bowl, whisk together the orange juice, almond milk, vegetable oil, thickened flaxseed mixture, and vanilla extract.

Step 6

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.

Step 7

Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.

Step 8

Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center of the bread comes out clean.

Step 9

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.

Step 10

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

Serving size	(1084.0g)

Amount per serving	% Daily Value*
Calories	2181.6

Total Fat 60.2g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 34.0g
Cholesterol 0mg	0%
Sodium 3872.7mg	0%
Total Carbohydrate 394.1g	0%
Dietary Fiber 21.2g	0%
Total Sugars 174.5g
Protein 29.3g	0%

Vitamin D 43.9IU	0%
Calcium 310.1mg	0%
Iron 13.0mg	0%
Potassium 864.4mg	0%

*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.

Source of Calories

Fat: 24.2%

Protein: 5.2%

Carbs: 70.5%