Sweet cranberries and bright orange zest make this Cranberry Orange Holiday Soda Bread the ultimate festive bake for your holiday celebrations!
Cranberry Orange Holiday Soda Bread: A Festive, No-Yeast Bake
I’ve been making this recipe longer than I care to admit—it’s become a true holiday staple in my house. It actually started as a riff on Ina Garten’s soda bread. She uses currants, but I swapped in dried cranberries, added extra orange zest, and my version was born. Now it’s fully vegan, and honestly even better. I make it every Christmas, and there’s just something about the bright citrus and tart cranberries that instantly feels festive.
And while it’s called Cranberry Orange Holiday Soda Bread, it definitely doesn’t need to be saved for December. It’s just as good on a cozy winter morning as it is for a spring brunch or a late-summer treat when you want something homemade but not heavy.
This bread is low effort but high reward—no yeast, no kneading, just mix, shape, bake. It’s nearly impossible to mess up, and it freezes beautifully, so I always keep an extra loaf on hand. And I never skip the vegan “honey” butter with orange zest because it takes everything up a notch.
Why You’ll Love This Recipe
Festive flavor without the fuss. Orange zest and dried cranberries add brightness and sweetness without extra work.
No yeast, no kneading. It’s a quick bread through and through—just stir, shape, and bake.
Naturally plant-based. Made with vegan butter and plant-based half & half, it stays tender and rich while keeping it dairy-free.
Perfect texture. A crisp crust on the outside and a soft, lightly sweet center inside.
Great for gifting and gatherings. Slice it warm for brunch, serve it with dinner, or bring it to a holiday potluck.
Ingredient Highlight: Dried Cranberries
Dried cranberries bring a sweet, chewy pop to this bread and balance the brightness of the orange zest. They’re also more dependable than fresh cranberries—no guessing on tartness, no extra moisture, and they stay beautifully dispersed throughout the loaf. Their deep ruby color also makes the bread feel instantly festive. If you love that sweet-tart combo, dried cranberries are definitely the way to go.
Madly Delicious Must-Know Tips & Questions
- Use fresh orange zest for the best citrus flavor—it makes all the difference!
- Don’t overwork the dough. Soda bread should stay rustic and tender—mix just until it comes together.
- Two loaves vs. one: Two smaller rounds bake faster and more evenly, but one big rustic loaf looks beautiful on the table.
- Cooling matters. Let it rest at least 10–15 minutes so the crumb can set before slicing.
Can I use fresh cranberries instead of dried?
Yes! If using fresh cranberries, chop them slightly and increase the sweetener to balance the tartness.
Can I make this bread ahead of time?
Absolutely! This soda bread stays fresh for 2–3 days at room temperature or up to a week in the fridge. Toast it or warm it up before serving.
What’s the best way to serve this bread?
It’s delicious on its own, with butter or ‘honey’ butter, or even jam in the morning.
Let’s Dish About Soda Bread: Did You Know?
Soda bread became popular in Ireland in the 1800s because their soft wheat didn’t work well with yeast, so baking soda became the go-to leavening. Traditional versions were just flour, salt, baking soda, and soured milk—simple and reliable. The “X” on top wasn’t just decorative either; it helped the loaf bake evenly (and was said to let the fairies out for good luck!). It’s a humble bread with a charming little history.
Looking for the perfect festive bake? Try this Cranberry Orange Holiday Soda Bread!
Golden, slightly sweet, and bursting with holiday flavors, this easy no-yeast bread is a must for any celebration. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your holiday creation!
More Bread Recipes
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Cranberry Orange Holiday Soda Bread
Equipment
- Stand mixer with paddle attachment (optional)
Ingredients
- 4 cups all-purpose flour (plus 1 tbsp for tossing cranberries)
- ¼ cup granulated sugar
- 1 tsp baking soda
- 1 ½ tsp salt
- 4 tbsp cold plant-based butter, cubed
- 1 ¾ cup cold unsweetened plant-milk such as soy, almond or oat
- 1½ tbsp lemon juice or apple cider vinegar (I found with oat milk that lemon juice worked the best)
- 2 tbsp avocado oil (or other light oil)
- Zest of 1 large orange
- ½ cup dried cranberries
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Start the buttermilk: In a small bowl, mix together 1¾ cups cold plant-based milk and 1½ tbsp fresh lemon juice. Let this sit for 10 minutes while you prepare the remaining ingredients.
- Prepare the cranberries: Toss ½ cup dried cranberries with 1 tbsp flour to prevent them from sinking in the dough. Set aside.
- Mix the dry ingredients: In a large mixing bowl or stand mixer, combine 4 cups all-purpose flour, ¼ cup sugar, 1 tsp baking soda, and 1½ tsp salt.
- Cut in the butter: Add 4 tbsp cold plant-based butter. Mix on low with the paddle attachment until crumbly, or use a pastry cutter or your fingers.
- Finish the wet ingredients: Once the buttermilk mixture has sat for 10 minutes, whisk in 2 tbsp avocado oil and the zest of 1 orange.
- Mix the dough: Pour the wet mixture into the dry ingredients. Mix on low or fold with a spatula until a shaggy dough forms. Add the floured cranberries and gently mix until just incorporated—do not overwork.
- Shape loaf: Turn the dough out onto a floured surface. Shape into one large loaf for a single round. Alternatively, divide into two equal portions and shape into two small round loaves.Transfer to the prepared baking sheet. Cut a shallow “X” on top of each loaf.
- Bake: For one large loaf, bake for 45-55 minutes.For small loaves, bake for 35-40 minutes until golden brown and hollow-sounding when tapped.Tip: If browning too much, just lay a piece of foil over the bread to allow it to cook longer without becoming darker.
- Cool and serve: Let the bread cool on a wire rack for at least 10-20 minutes before slicing.
- Serve: Serve with butter or homemade honey butter.
I made this Cranberry Orange Soda Bread for Christmas morning and it did not disappoint! The whole family went back for seconds and what little was left was gone in less than 24 hours. The recipe worked exactly as written and was very easy to make. I added a 1/4 cup extra cranberries because I love cranberries and it was delicious. The bread was crusty outside and soft, yet somewhat dense inside, almost similar to a good pound cake. Everyone kept commenting on how tasty it was and it has already been requested again for Easter morning! I’m definitely making it again sooner than that though. It’s the perfect bread to go with a cozy cup of tea or coffee.