Store: Eggless cranberry bread leftover 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. Then, Place inside a large freezer Ziploc bag and freeze the loaf whole 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 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.
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:
If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, get lots of tips, tricks, and variations.
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.