This Eggless Cranberry Orange Bread has a moist and tender crumb. It’s sweet and tangy, and the glaze takes it over the top. Perfect for breakfast, brunch dessert, or a snack with coffee or tea!
WHY I LOVE THIS EGGLESS CRANBERRY ORANGE BREAD RECIPE
Quick Bread is one of my favorite things to bake, and this Eggless Cranberry Orange Bread is not just wholly delicious but beautiful.
It is super moist and tender with the perfect amount of sweetness and just a hint of tart. Coated in an irresistible orange glaze, this easy, quick bread recipe is easy to make with pantry staples that you’ll already have on hand.
I recommend making two cranberry-orange loaves because trust me, it will disappear quickly.
Let’s get baking!
EGGLESS CRANBERRY ORANGE BREAD INGREDIENTS
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
For the Bread:
- All-Purpose Flour
- Baking Powder and Baking Soda – make sure they’re not expired.
- Salt
- Fresh Orange Juice
- Milk – I used whole milk at room temperature
- Pure Vanilla Extract
- Unsalted Butter
- Granulated Sugar – or caster sugar
- Orange Zest
- Fresh Cranberries
For the Orange Sugar Glaze:
- Confectioners’ sugar
- Fresh orange juice
EGGLESS CRANBERRY ORANGE BREAD RECIPE STEP BY STEP PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – PREHEAT THE OVEN & PREPARE THE PAN
Adjust the oven rack to the middle position and preheat the oven to 350º F (180º C). Grease and flour a 9×5-inch loaf pan. You can also line the pan with parchment paper, then grease the parchment paper with cooking spray.
2 – MIX DRY INGREDIENTS
In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
3 – COMBINE WET INGREDIENTS
In a measuring cup or bowl, mix together orange juice, milk, and vanilla extract.
4 – CREAM BUTTER AND SUGAR
Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Add orange zest and beat for 1 minute.
6 – MIX IN DRY AND WET INGREDIENTS
Turn the mixer to low and add the flour mixture in three batches, alternating with the milk-orange mixture, beginning and ending with the flour mixture.
7 – STIR IN THE CRANBERRIES
I like to toss the fresh cranberries with a tablespoon of flour, so they don’t sink all the way to the bottom of the bread.
8 – POUR BATTER INTO THE PAN
The orange cake batter is thick, so use a spatula to spread it into the pan, if necessary.
9 – BAKE
Bake for 40 – 45 minutes, or until a toothpick comes out clean when poked in the center.
10 – MAKE THE GLAZE
This orange glaze is out-of-this-world delicious! To make it you just need to whisk all the icing ingredients together and then drizzle it over the cooled bread.
ADAPT THIS RECIPE FOR OTHER FOOD ALLERGIES
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
DAIRY-FREE: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.
My favorite dairy-free butter brands for baking are:
SUBSTITUTIONS AND ADDITIONS
FROZEN CRANBERRIES: Yes, you can use frozen cranberries in the same quantity and add them frozen (do not thaw). You may need to bake just a few minutes longer or until a toothpick inserted into the center comes out clean.
DRIED CRANBERRIES: You can substitute with 2/3 cup dried cranberries and reduce the sugar in the recipe to 2/3 cup since dried cranberries aren’t as tart. The dried cranberries will be juicer if you soak them in very warm water for 10 minutes then drain and pat dry before using.
NUTS: If desired, you can fold in 1/2 cup of coarsely chopped walnuts, pecans, or pistachios when adding the cranberries to the batter.
STORING & FREEZING INSTRUCTIONS
Here’s how to store leftover eggless cranberry bread:
LEFTOVERS
Eggless cranberry bread leftover can be stored at room temperature for up to 3 to 4 days. Be sure to keep it covered. You can store it in the fridge for up to a week.
FREEZER
Here’s how you can freeze homemade pumpkin bread without eggs:
- Let the eggless cranberry bread cool completely.
- Wrap it up in aluminum foil, then with plastic wrap.
- Place inside a large freezer Ziploc bag and freeze the loaf whole for up to 3 months.
Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
MORE EGGLESS QUICK BREAD RECIPES YOU’LL LOVE
- Eggless Pumpkin Bread Recipe
- Black Tea Cinnamon Bread
- Eggless Strawberry Banana Bread
- BEST Eggless Banana Bread [Video]
- Eggless Chocolate Banana Bread
- Easy Eggless Zucchini Bread
- Browse more recipes…
Eggless Cranberry Orange Bread
Equipment
Ingredients
- 2 cup (280 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (60 ml) fresh orange juice
- ¾ cup (180 ml) milk (I used whole milk)
- 1 teaspoon pure vanilla extract
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 tablespoon orange zest
- 1 1/2 cup fresh cranberries rinsed and patted dry (toasted with one tablespoon of flour)
Orange Sugar Glaze
- 1 cup 120 g confectioners’ sugar, sifted sifted
- 1 tablespoon (15 ml) fresh orange juice
- 1 tablespoon (15 ml) heavy cream or milk (you can substitute for more orange juice for a more intense orange flavored glaze)
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 350º F (180º C). Grease and flour a 9×5-inch loaf pan. You can also line the pan with parchment paper, then grease the parchment paper with cooking spray.
- In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
- In a measuring cup or bowl, mix together orange juice, milk, and vanilla extract.
- Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Add orange zest and beat for 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the milk-orange mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
- Stir in the cranberries. NOTE: I like to toss the fresh cranberries with a tablespoon of flour, so they don't sink all the way to the bottom of the bread.
- Pour the batter into the prepared pan. NOTE: The orange cake batter is thick, so use a spatula to spread it into the pan, if necessary.
- Bake for 40 – 45 minutes, or until a toothpick comes out clean when poked in the center. Allow the bread to cool for 10 minutes in the pan. Then, remove the cake from the pan and let it cool completely on a wire rack. The cake must be completely cool before frosting.
Make the glaze:
- Whisk all the icing ingredients together and drizzle over the cooled bread.
