Eggless Cranberry Orange Bread

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.

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. 

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:

• Miyoko’s Creamery Organic Vegan Butter.
• Earth Balance Vegan Buttery Sticks

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.