Vegan Cranberry Quick Bread Recipe

I’m about to take you on a flavor journey with my latest obsession: this cranberry-orange bread. It’s the perfect fusion of tart, sweet, and nutty, with a touch of citrus zing that makes it utterly irresistible. Let’s dive into this baking adventure!

I adore creating uncomplicated yet delightful vegan confections, and this Vegan Cranberry Quick Bread is a splendid instance. Using a combination of all-purpose and whole wheat flour, this bread has a wonderfully hearty texture.

The almond milk and melted coconut oil make it so moist, while the fresh cranberries and orange zest keep things interesting with a twangy twist. It’s divine and only takes an hour from start to finish.

Yet another reason to love cranberries!

Ingredients

• All-purpose flour: Provides structure, contributes carbohydrates.
• Whole wheat flour: Adds fiber, enhances nutritional value.
• Granulated sugar: Sweetens the bread, balances tart cranberries.
• Baking soda and baking powder: Leavening agents, promote a light texture.
• Unsweetened almond milk: Dairy-free, adds moisture.
• Coconut oil: Adds richness, provides healthy fats.
• Fresh cranberries: Tartness and antioxidants, seasonal appeal.
• Orange zest: Bright citrus aroma, complements cranberries.
• Chopped walnuts (optional): Crunchy texture, adds protein.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk
• 1/3 cup coconut oil, melted
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1 1/2 cups fresh cranberries, coarsely chopped
• 1/2 cup chopped walnuts (optional)

How to Make this

1. Set your oven to 350°F (175°C) and give a 9×5-inch loaf pan a light greasing.

2. In a big bowl, beat together the flour, whole wheat flour, sugar, baking soda, baking powder, and salt.

3. In another bowl, combine the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.

4. Combine the wet and dry ingredients; stir only until blended.

5. Incorporate the orange zest, coarsely chopped cranberries, and walnuts, if you’re using them.

6. Place the batter into the prepared loaf pan and spread it evenly.

7. About 50-60 minutes in a preheated oven should do the trick for baking, or until a toothpick inserted into the center gives you a clean result.

8. Let the bread cool in the pan for about 10 minutes before moving it to a wire rack. Allow it to cool completely.

The cooling is essential. Otherwise, the bread will continue to cook and harden in the middle.

9. Once thoroughly cooled, cut into sections and present.

10. Keep any remaining food in a sealed container at room temperature, and it will stay safe to eat for up to three days. Store it at any temperature below room temperature, and it will last longer. If you put it in the refrigerator, it could last up to a week, or more, depending on what it is.

Equipment Needed

1. Oven
2. 9×5-inch loaf pan
3. Cooking spray or brush for greasing
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Mixing spoon or spatula
10. Zester or grater
11. Knife and cutting board
12. Toothpick
13. Wire rack
14. Airtight container for storage

FAQ

• Can I use a different type of flour?Certainly! You can replace the all-purpose flour with a gluten-free flour blend to create gluten-free bread, but the texture may be just a tad different.
• What can I use instead of coconut oil?Vegetable oil or melted vegan butter can serve as a substitute for coconut oil.
• Can I use frozen cranberries?Indeed, you can substitute frozen cranberries for fresh ones. Just be sure to defrost them and dry them thoroughly before the substitution.
• Is it possible to make this bread nut-free?You can completely leave out the walnuts to make this bread nut-free.
• How should I store the quick bread?Keep bread in an air-tight container at room temperature for no more than 3 days. For bread that will be kept longer, try refrigerating it.
• Can I use soy milk instead of almond milk?Certainly, soy milk or any kind of plant-based milk serves as an excellent stand-in for almond milk. It can be used pretty much anywhere almond milk is called for.
• Is there a substitute for apple cider vinegar?Equal parts white vinegar or lemon juice may be used as a substitute for apple cider vinegar.

Vegan Cranberry Quick Bread Recipe Substitutions and Variations

If you need a gluten-free option, you can use a gluten-free flour blend for the all-purpose flour.
Coconut sugar or maple syrup (though the texture might slightly vary with syrup) can be used in place of granulated sugar.
If you lack almond milk, any other unsweetened plant-based milk, such as soy milk or oat milk, will suffice.
You can use olive oil or vegetable oil in place of coconut oil.
Dried or thawed frozen cranberries can be substituted for fresh cranberries.

Pro Tips

1. Ensure Balanced Mixing When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a denser texture. Be gentle to keep the bread light and fluffy.

2. Enhance Flavor Toast the walnuts before folding them into the batter. This step will bring out their flavor and add an extra layer of nuttiness to the bread.

3. Orange Zest Technique Use a microplane to zest the orange, and make sure to include only the orange part of the peel, avoiding the bitter white pith. This will ensure a bright, citrus flavor.

4. Rest the Batter Allow the combined batter to rest for about 10 minutes before pouring it into the loaf pan. The resting allows the baking soda and baking powder to activate with the acidic elements, giving better rise to the bread.

5. Cranberry Prep Freeze the cranberries for about 30 minutes before chopping. This makes them easier to chop and helps them maintain their shape during baking, distributing evenly throughout the bread.