Eggless Cranberry Orange Bread

Ingredients Notes & Substitutions

For the Bread:

• Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion. 
• Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Orange: You’ll need the juice and zest for this recipe.
• Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
• Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
• Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
• Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the bread.
• Cranberries: Fresh or frozen will work well for this recipe. If using frozen, do not need to thaw.

Overview: Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 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.

Step 3 – Combine Wet Ingredients

Mix orange juice, milk, and vanilla extract in a measuring cup or bowl.

Step 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. 

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:

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.

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 whole loaf for up to 3 months.

Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.