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Vegan Orange Cranberry Bread

Today is November 1st, and Thanksgiving is just around the corner. The air is getting cooler, and little M is getting bigger! Could it really be that 5 months have already passed since she was born?!? Can someone please tell me where the time has gone? Speaking of lost time…seems like just yesterday I was in my momma’s kitchen carefully following her veganized recipe for cranberry bread out of a big cookbook with lots of great pictures.

One of my fondest childhood memories is baking cranberry bread to give to our friends and family every holiday season. Don’t kid yourself, though. We ate most of the stuff ourselves. ;) I can still taste the tart cranberries mixed with walnuts and whole grains. We loved that stuff. It wasn’t too sweet or too rich. With just a little margarine and jam, it was a perfect addition to any winter meal.

So, when I attempted to make my own recipe for cranberry bread today, I wasn’t quite sure how this bread would turn out. Let’s just put it this way: this bread is not my momma’s bread. It is a little more orangey and sweet, in my opinion, than I had anticipated, but it is still very good. I guess I could enjoy it more, if it had cooked completely through. I’m used to baking muffins, and didn’t realize just how long sweet breads have to bake. Or maybe I didn’t poke my fork deeply enough to check. I don’t know.

This is still definitely a great recipe, but I think it would be even better as muffins. Maybe the texture of this bread is more muffin-like? So, do me a favor, and try baking this recipe in muffin tins, will you? Cheers to a happy holiday season (And to babies and mommas).

Orange Cranberry Bread (Vegan)

Serves 10-12
Prep time 10 minutes
Cook time 50 minutes
Total time 1 hour
Allergy Wheat
Dietary Vegan
Meal type Appetizer, Bread, Breakfast, Dessert, Side Dish, Snack
Occasion Christmas, Thanksgiving


  • 3/4 cups sugar
  • 2/3 cups canola oil
  • 2/3 cups orange juice concentrate
  • 2 tablespoons cornstarch (mixed with 2 tablespoons water)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup walnuts (finely chopped)
  • 1/2 cup craisins ((or fresh cranberries))
  • 1 cup whole wheat pastry flour
  • 1 cup unbleached white flour
  • 2 heaped tablespoons Ener-G baking powder (or 1 teaspoon baking soda + 1 teaspoon regular baking powder)


Step 1
Preheat oven to 350 degrees F.
Step 2
Mix first 8 ingredients together in bowl. Then add flours and baking powder. Mix quickly, then pour into sprayed bread pan (or into 12 muffin tins).
Step 3
Bake for 45 to 55 minutes, or until fork comes out clean. Bake for 30-35 minutes for muffins.
Step 4
Cool and enjoy!

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{ 3 comments… add one }

  • sue June 12, 2013, 10:22 pm

    Hi! I just stumbled upon your website via a search for vegan baked goods and already have a bunch of your recipes bookmarked! (so excited!) i noticed that you use cornstarch (mixed with water) in some of your recipes, i was wondering if that acts as an egg replacer and if so, what’s the equivalent amount in eggs? (is that even a proper unit of measurement? haha) i usually use flaxseed meal mixed with water to act as my egg. Thanks!

    • Lindsay June 12, 2013, 11:20 pm

      Hi Sue! Yes, when I run out of flax meal (which is often), I often use GMO-free cornstarch as my egg-replacer in baked goods. Boy…I honestly have no idea what the equivalent amount would be to eggs. Usually I do about 1 tablespoon of cornstarch per egg, and add a few extra tablespoons of water or applesauce or soymilk to the recipe for moisture. Hope this helps! So glad you found Vegan Yumminess. Welcome!

  • sue June 16, 2013, 6:17 pm

    hi! thanks for responding, i went ahead and made 2 flax “eggs” and it came out just great! glad i found this in time for father’s day, made this and the lemon cookies for dessert and they were a huge hit!


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