Vegan Cranberry Orange Loaf
This Vegan Cranberry Orange Loaf is moist, bright, and packed with fresh orange flavor and tart cranberries. It’s easy to make, perfect for breakfast or dessert, and festive enough for the holidays—no glaze required, but a light orange drizzle is optional for extra citrus flair.
Equipment
- Loaf pan
- Large mixing bowl
- Medium mixing bowl
Ingredients
- 1½ cups all-purpose flour, plus 1 tablespoon, divided
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ⅓ cup vegetable or avocado oil
- ½ cup plain, unsweetened plant-milk
- 1 tbsp orange zest
- ¼ cup freshly squeezed orange juice
- 1 tsp vanilla extract
- 1½ cups cranberries, fresh or frozen
Optional Orange Glaze
- ⅓ cup powdered sugar
- 1½ - 2 tbsp freshly squeezed orange juice
Instructions
- Prep: Preheat the oven to 350°F. Lightly grease a standard loaf pan and line with parchment paper if desired.
- Mix the Dry Ingredients: In a medium mixing bowl, mix together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together ½ cup granulated sugar, ¼ cup brown sugar, ⅓ cup oil, ½ cup plant milk, and 1 tsp vanilla extract until smooth. Add ¼ cup orange juice and 1 tbsp orange zest and gently whisk just until combined.
- Combine: Pour the dry mixture into the wet ingredients. Gently fold until just combined and no dry flour pockets remain. Do not overmix.
- Toss the Cranberries: In a small bowl, toss 1½ cups cranberries with the remaining 1 tablespoon flour. Fold the cranberries into the batter. The batter will be very thick.
- Fill the Pan: Scoop the batter into the prepared loaf pan using a large cookie scoop if desired. Lightly flatten the top and spread evenly.
- Bake: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean and the top is deeply golden.Tip: If the center needs more time but the top is already golden, loosely lay a piece of foil over the loaf and continue baking until done.
- Cool: Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
- Optional Glaze: Once the loaf is completely cool, whisk together ⅓ cup powdered sugar with 1½–2 tbsp fresh orange juice until you have a slightly thick but pourable glaze. Pour or spoon over the top of the loaf and gently spread it into a thin layer using the. back of a spoon or spatula. Let it dry completely and then serve!
Notes
Cranberries
Fresh or frozen cranberries both work well. If using frozen, add them straight from the freezer without thawing.
Batter Texture
The batter will be very thick. Using a large cookie scoop makes transferring it to the pan easier and helps portion it evenly.
Glaze Optional
The loaf is flavorful on its own, but a light orange glaze adds a subtle citrus boost if you want a slightly sweeter finish.
Storage
Store the loaf tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing
This loaf freezes well without the glaze. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw at room temperature and glaze after thawing, if desired.
Nutrition
Serving: 1 sliceCalories: 245kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 135mgPotassium: 95mgFiber: 2gSugar: 18gVitamin A: 40IUVitamin C: 6mgCalcium: 35mgIron: 1.2mg
Tried this recipe?Let us know how it was!