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A loaf of cranberry walnut bread on a cooling rack, sliced into, with a slice of bread in front of it and a bowl of cranberries behind it

Cranberry Orange Bread with Orange Glaze

Print Recipe
This cranberry orange bread is tart, sweet, and nutty. It's also easy to make, and 100% vegan!
Course Breads
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Servings 10
Calories 146
Author Jessica Hylton

Ingredients

For the Bread:

  • ¾ cup + 2 tablespoons unsweetened soy or other plant based milk (210mL) room temperature
  • 1 tablespoon apple cider vinegar or white vinegar
  • 2 cups all-purpose flour (240g)
  • 1 cup granulated or cane sugar (200g) (if using a white sugar, make sure it's organic)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 tablespoons orange juice
  • 2 teaspoons orange zest optional but does boost orange flavour
  • ½ cup unsweetened applesauce (122g)
  • 1 teaspoon vanilla extract
  • 1 cup cranberries fresh or frozen
  • ½ cup chopped and toasted walnuts (56g)

For the Optional Glaze:

Instructions

Prep Steps

  • Toast the walnuts slightly in a pan sprayed with oil for a few minutes until fragrant. You can chop them before toasting, or after once they’ve cooled slightly.
  • Coat the cranberries in about 1 teaspoon of flour so that they don’t sink to the bottom of the pan. Set aside both until needed later on.

For the Bread

  • Preheat the oven to 350°F/180°C. Lightly grease a 9 x 5-inch loaf pan.
  • In a liquid measuring cup, combine the milk and vinegar to make vegan buttermilk. Let it sit while you move on with the recipe.
  • In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  • Add the orange juice, optional orange zest, applesauce, buttermilk mixture, and vanilla. Mix until just incorporated. Don’t over-mix. Fold in the cooled walnuts, followed by the coated cranberries, mixing as little as possible.
  • Pour into the prepared pan and place a few more cranberries on top. Bake in the center of the oven until a toothpick in the center comes out clean and the sides start to pull away from the pan, 55 minutes to 60 minutes (I did 1 hour).
  • Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
  • Allow the bread to cool completely.

For the Orange Glaze

  • Mix together the powdered sugar and orange juice until fully combined. Feel free to thicken if desired with more powdered sugar or thin out with more milk or orange juice depending on which flavor you prefer.
  • Drizzle on the orange glaze, ensuring to spread it down the sides too. Slice as desired. Enjoy!

Video

Notes

*The orange zest is optional but does boost the orange flavour.
Store in an airtight bag at room temperature for up to 2 days, in the fridge for up to a week, or in the freezer for up to 4 months. Defrost and reheat in the toaster. 

Nutrition

Calories: 146kcal | Carbohydrates: 33g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 257mg | Potassium: 44mg | Fiber: 1g | Sugar: 13g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg