Cranberry Orange Bread (Vegan & Gluten-Free)

GFGluten Free

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This Cranberry Orange Bread is fluffy, flavorful, and a perfect holiday treat! Plus it’s Vegan, Gluten-Free, and made with only 11 healthy ingredients.

When you’re craving something sweet, but aren’t feeling the Chocolate vibes, this Cranberry Orange bread is perfect for you! It’s fluffy, hearty, and loaded with Cran-Orange flavor for a perfect holiday treat.

Plus, it’s made with only 11 plant-based and healthy ingredients!

ingredients for cranberry orange bread on round wood cuttinng board

I don’t know about you guys, but I’m a huge fan of sweet breads. They’re perfect for a quick morning breakfast, but also perfectly satisfying as an afternoon or post-dinner snack. This Cranberry Orange bread tastes yummy enough to have for dessert, but is made from wholesome ingredients like Oat Flour, Coconut Milk, and Coconut Sugar!

overhead photo of two slices of cranberry orange bread on small white plate with fresh oranges on the side

Cranberry Orange bread has always been one of my favorite holiday treats. Everyone in my neighborhood would swap baked goods over the Christmas season, and I would get so excited when I saw that fluffy, moist loaf with bits of Cranberries and Icing Sugar on top. (Yes, I know most kids would reach for the Peppermint Bark instead. But most kids also don’t become food bloggers 😉 )

This Cranberry Orange loaf is a twist on my childhood favorite – it’s still light and flavorful, but it’s also Dairy-Free, Gluten-Free, and Refined Sugar-Free. I also decided to make this bread a little less sweet than the traditional dessert, simply based on personal preference. It’ll still satisfy your sweet tooth though, especially after you add the glaze on top!

side photo of cranberry orange bread topped with glaze

A Few Final Thoughts:

  • I opted to create a “healthier” glaze for this Cranberry Orange Bread by mixing some Coconut Butter, Maple Syrup, and Orange Zest together. However, you can also make a traditional glaze using Icing Sugar and Almond Milk!
  • Pro-Tip: set aside 1 tbsp of Oat Flour, and toss your Cranberries in it before folding them into the batter. This prevents them from “falling” to the bottom of the bread, and also from excess moisture leaking into the loaf.
  • If you’re looking for more Vegan Bread recipes, you’ll also love this Fluffy Vegan Banana Bread and this Vegan Pumpkin Bread!

sliced cranberry orange loaf topped with coconut butter glaze on wood serving tray

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

close up photo of cranberry orange bread on small white plate on gray background

Print

Cranberry Orange Bread

This Cranberry Orange Bread is fluffy, flavorful, and a perfect holiday treat! Plus it’s Vegan, Gluten-Free, and made with only 11 healthy ingredients.

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour
  • Yield: 8-12 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

Scale

For the Bread:

  • 2 tbsp Ground Flax + 5 tbsp Water
  • 1 cup Full Fat Coconut Milk
  • 1 tsp Vanilla Extract
  • 3/4 cup Coconut Sugar
  • ¼ cup Applesauce
  • 1 tbsp Apple Cider Vinegar
  • Zest of 1 Orange
  • 3 cups Oats, blended into flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 1/2 cup Fresh Cranberries

For the Glaze: (Optional)

  • ½ cup Coconut Butter, melted
  • 2 tbsp Maple Syrup
  • ½ tsp Vanilla Extract
  • ¼½ cup Warm Filtered Water
  • Additional Orange Zest, for topping (Optional)

Instructions

  1. Preheat the oven to 350F. Mix the Ground Flax with Water in a small bowl, and set aside to let thicken for 5 minutes. Once thickened, add in the Coconut Milk, Vanilla, Coconut Sugar, Applesauce, ACV, and Orange Zest, whisking until well-combined.
  2. Toss the Fresh Cranberries in 1 tbsp of Oat Flour, then set aside. Add the Oat Flour, Baking Powder, Baking Soda, and Salt to a separate, larger bowl and whisk well. Pour the wet ingredients into the center of the bowl. Once there are no more clumps, fold in the Cranberries.
  3. Pour the batter into a greased or lined 8×3″ loaf pan, and bake in the middle rack of the oven for 45-47 minutes, or until a toothpick comes cleanly out of the center. Remove from the pan immediately and transfer to a baking rack to cool completely.
  4. To make the optional glaze, whisk the Melted Coconut Butter, Maple Syrup, Vanilla, and Orange Zest together. The mixture will thicken up while you are whisking; “thin” it out by slowly adding Warm Water to the bowl until the icing reaches your desired consistency. Spread it over the bread, and top with Orange Zest! The “glaze” will harden as it cools.

Notes

  • Coconut Sugar may be substituted with Brown Sugar
  • I do not recommend substituting the Full-Fat Coconut Milk in this recipe, as you need the fat + thickness from the Milk in order to help the bread rise. If you have an allergy, I would suggest using Soy Milk or a really creamy Nut Milk instead.
  • For a sweeter bread, substitute Fresh Cranberries with Dried
  • I would suggest topping your bread with the Glaze immediately before serving, and storing any Bread leftovers in the fridge afterwards to prevent spoiling.

Keywords: Cranberry Orange Bread, healthy cranberry orange bread, gluten free cranberry orange bread, recipes with cranberries, cranberry bread

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This Cranberry Orange Bread is fluffy, flavorful, and a perfect holiday treat! Plus it's Vegan, Gluten-Free, and made with only 11 healthy ingredients. #vegan #glutenfree #plantbased #cranberryorange #bread | frommybowl.com

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. For the Full Fat Coconut Milk, my can had a layer of cream sitting on the top, should I use that or just the liquid on the bottom?

    1. Use all of it! Sometimes the contents separate and that’s completely normal, in this case that layer is the ‘full fat’.

    1. Coconut Butter is blended shredded coconut. You can purchase it online or in most health food stores – sometimes it is also labeled as “Coconut Manna”

  2. I just baked it today. It turned amaazing. The sourness from the cranberries and the sweetness of the mixture is just epic.

    Thank you for such an yummy dessert. (Just if there was an attachment option so I can share my experience.

    1. Yes, I recommend using Soy Milk for this recipe. The recipe is already oil free, so I don’t understand your second comment!

  3. It looks absolutely delicious! I’m going to make it for my Christmas dinner as a desert.
    Thank you for the receipt
    But, do you think I can substitute coconut butter with cashew butter? Is it going to “hold on” as well as coconut butter and not dry out as quickly? Thank you!

    1. Unfortunately Cashew Butter doesn’t melt, so you would need to thin it out with a LOT more water, and I think it would make the bread too soggy. I’d suggest using a standard icing sugar + plant milk frosting instead!

  4. Do you think I could sub maple syrup for the coconut sugar? If I can’t sub the entire thing, then like 1/2 cup syrup and 1/4 cup sugar?

    1. Hi Hope! I haven’t tested that, but it may work – I don’t think the bread will be as fluffy though. I would not sub more than 1/2 of the coconut sugar for maple syrup

  5. Could you please tell me what kind of flour did you use for this recipe. I see three cups of oats added to flour.