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Sweet and Spicy Cranberry-Orange Bread

What you need: 

2 cups all purpose flour (you can use 1/2 whole wheat then add more liquid later)
3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon baking soda (this used to be less, but as a vegan recipe... it needs more)
2 tablespoon vegetable oil
1/4- 1/2 cup water to loosen dough (depending on flour)
1/2 cup orange juice
1/2 tablespoon grated orange peel
1 egg substitute
1 cup raw cranberries (you can use dried, but soak them a little first)
1/4 teaspoon cloves or allspice
1/4 teaspoon nutmeg
2 teaspoon vanilla extract (use the real thing!)

What you do: 

Preheat oven to 375 degrees F. In a bowl mix the dry ingredients. Separately mix the egg sub, juice, peel, oil, and vanilla. Stir the dry into the wet mixture a little bit at a time. I usually hand mix this recipe, so I use a wooden spoonful at a time. Fold in the cranberries. Bake in a greased loaf pan or small cake pan for one hour, and check with a fork to see if its done (i.e.: the fork will come out clean).
Note: You can also make this into muffins, but you have to really keep your eye on it because it will significan'tly cut the cooking time.

Preparation Time: 
Cooking Time: 
Recipe Category: 


This is totally delicious!  One of my non-vegan housemates made a similar non-vegan bread and I got jealous, so I made this for the vegans in the house.  It was great!


The loaf I made hasn't even cooled yet and I've already had two slices. :-[  It's so good.  I used whole wheat flour and 1\2 cup of water.  I think the only change I will make next time is to chop up the cranberries.

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I made this into muffins for Christmas breakfast, and they were delicious. I followed the recipe exactly, using 1/2 banana as my egg substitute.  I ended up needing just about 1/2 cup of water to make a fairly thick batter.  It made 16 muffins, and I baked them for about 20 minutes.  I'll probably add a few more cranberries next time, because the last 2 or 3 muffins didn't have many.

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Very good...I just might add some more cranberries next time. I added some chopped walnuts, which go great with cranberries.

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this was delicious and light tasting! i halved the sugar and it wasn't sweet enough (my own fault, i know) so i topped the finished product with some agave nectar and it was perfect. if anyone else wants to cut the sugar in half, you will need an icing of some sort. the cranberries are just too tart. i think the sugar content in this is perfect. i look forward to using this recipe in the future. thank you!

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I made this the other day and it was absolutely delightful.  Not too sweet, and such a yummy showcase for the tartness of the cranberries-- which turned a gorgeous hot pink as it was baking.  Deliciously and gently spiced, and it smells like one of those clove-orange holiday ornaments as you're assembling it, which is certainly a treat-- my partner ran around the kitchen asking "What IS that?  It smells so good!"

It was great barely-warm after baking... but leftover for breakfast, it was perfect, perfect, perfect.

I did make a couple of minor changes:

I don't like baking soda as egg replacer, so I cut the soda back down to 1/3 teaspoon and added 2 tablespoons of ground flaxseed to the water before adding it.  I needed about 1/2 cup water-- it made a very stiff creamy batter.  It was done in my (a little too big for the batch) loaf pan after 50 minutes, so start checking at 45 or so; I think the amount of water needed will dictate this.

I also pulsed the fresh cranberries in the food processor until most of them were halved.  I wanted them to be in smaller pieces than whole.  I might even pulse them until they are mostly basically quartered, next time-- they did just fine broken up.

I added probably 3/4 cup of walnuts.  They made it hard to slice prettily-- next time I'll chop the nuts first, but they were really good in the bread, so I will add them when I make it again.

Thank you for a new favorite!  So good!

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