Vegan Cranberry Orange Bread

Total time1 hr 30 min

Prep time15 min

Cook time1 hr

4.5

(19)

Bright, citrusy, and studded with tart cranberries, this quick bread is the kind of thing that makes your kitchen smell absolutely incredible while it bakes. The secret to getting a tender, moist crumb without any eggs or dairy is a simple flax egg — just ground flaxseed stirred into water until it thickens into a gel — which binds everything together beautifully. Freshly squeezed orange juice and a full tablespoon of orange zest give the loaf a vibrant, natural citrus punch that you just can't get from a box mix. Plant-based milk and neutral oil keep the texture soft and rich, so there's no sense that anything is "missing" here. Roughly chopped cranberries add little pockets of jammy tartness throughout every slice, and if you fold in the optional walnuts, you get a satisfying crunch in every bite too. The batter comes together in one large bowl with a spatula — no mixer needed — and the parchment sling makes lifting the finished loaf out of the pan completely foolproof. With 10 generous slices per loaf, it's perfect for a holiday brunch spread, gifting to neighbors, or honestly just keeping on the counter and sneaking slices from all week long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

10 servings

For the flax eggs

2 tbsp ground flaxseed
6 tbsp water

For the bread

2 cups all-purpose flour
¾ cup organic cane sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp orange zest (from about 1 large orange)
½ cup fresh orange juice (from about 1 large orange)
½ cup plant-based milk
⅓ cup neutral oil (such as canola or avocado oil)
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries, roughly chopped
½ cup walnuts, roughly chopped (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, to make the loaf easy to lift out.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!