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sliced Eggless Cranberry Orange Bread with orange glaze
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Eggless Cranberry Orange Bread

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, dessert, or a snack with coffee or tea!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Servings 12 slices - 1 loaf
Calories 229kcal

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.
    loaf pan with parchment paper
  • In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
    flour in a bowl
  • 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.
    creamed butter and sugar in a bowl
  • 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.
    Eggless Cranberry Orange Bread batter in a mixing brown
  • 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. 
    Eggless Cranberry Orange Bread with fresh cranberries
  • 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.
    Eggless Cranberry Orange Bread batter in a loaf pan
  • 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.
    bake Eggless Cranberry Orange Bread in a loaf pan

Make the glaze:

  • Whisk all the icing ingredients together and drizzle over the cooled bread.
    orange glaze in a bowl with a spoon

Notes

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: FirstLet 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.  
 
 Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
 

Nutrition

Calories: 229kcal | Carbohydrates: 46g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 81mg | Potassium: 139mg | Fiber: 1g | Sugar: 19g | Vitamin A: 286IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg