Store Eggless cranberry bread leftovers 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.
Freeze: First, Let the eggless cranberry bread cool completely. Wrap it up in aluminum foil, then with plastic wrap. And then, place the whole loaf inside a large freezer Ziploc bag and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
Substitutions & 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 juicier 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.
- Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
- 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 and Earth Balance Vegan Buttery Sticks.
Tips To Make Eggless Quick Bread:
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the bread as soon as the batter is ready.
- If the loaf is browning too much, you can tent the loaf pan with foil during the last 10 -15 minutes of baking. The tenting tip helps to prevent the top from browning too much while baking the bread throughout.
- Don't open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe, at least.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean.
- Wrap the bread in plastic wrap to keep it from drying out.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.