Your new favorite holiday (or anytime!) vegan cranberry bread recipe!
If you’re looking for a delicious way to use up leftover frozen cranberries from Thanksgiving—or you just love a cozy, citrusy loaf—you’re in the right place. This vegan cranberry bread recipe combines tart cranberries, bright orange zest, and warm crystallized ginger for a beautifully balanced loaf that tastes like a winter celebration. It’s sweet, gently spiced, and full of vibrant flavor in every bite.
This recipe was inspired by the Vegan Orange Cranberry Bread from Orchids and Sweet Tea, and in addition to being vegan, it’s also completely egg-free and dairy-free—perfect for anyone with allergies or sensitivities.
Enjoy it for breakfast, brunch, a snack, or even dessert. It’s just as delicious without the optional orange glaze, so feel free to keep it simple!
Disclaimer: I was generously gifted the Organic Forti-Flaxâ„¢ Flaxseed used in this recipe from Barlean’s– one of America’s #1 sellers of omega-3 supplements. I will NOT receive any compensation from making purchases through the links in this article and all content and opinions are my own.
Table of Contents
Nutritional Benefits
This vegan cranberry bread recipe isn’t just delicious, it also sneaks in several nutrient-packed ingredients. 💪
Cranberries
Cranberries bring fiber, antioxidants, and vitamins A and C to each slice. Research shows they may help support brain function and heart health by improving memory and lowering LDL cholesterol.
Flaxseed
Ground flaxseed adds a boost of plant-based omega-3s (ALA), which support heart, brain, and digestive health. Always use ground flax so your body can absorb the nutrients.
Ginger
Ginger is a functional food with antioxidant and anti-inflammatory benefits. It may also help support healthy blood pressure and cholesterol levels while adding warm spice to this loaf.
Ingredients Needed
Here’s everything you’ll need for this bright and festive vegan cranberry bread recipe:
- All-purpose flour – Or substitute your favorite gluten-free blend.
- Cranberries – Fresh or frozen both work great. No need to toss in flour.
- Barlean’s FortiFlax Premium Ground Flaxseed – Adds nutrition and beautiful speckles.
- Crystallized ginger – Found in the baking aisle or bulk bins.
- Cinnamon – Just enough to warm things up.
- Salt – Enhances sweetness and balances flavor.
- Orange zest – Adds a bright citrus pop without overwhelming the loaf.
- Almond milk + apple cider vinegar – Your simple homemade vegan buttermilk.
- Vegan butter – I love Earth Balance for its flavor and texture.
- Baking powder & baking soda – To help the loaf rise and become soft and fluffy.
- Vanilla extract – A staple for baked goods.
Optional Orange Glaze
If you want a picture-perfect loaf, use:
- Juice of 1 navel orange
- Swerve brand confectioner’s sugar which is lower in sugar
*Note: real confectioner’s sugar works best for taste and smoothness
How to Make Vegan Cranberry Bread with Orange and Ginger
1. Preheat your oven
Set your oven to 375°F and grease a standard loaf pan (or line with parchment).
2. Make your vegan buttermilk
If you don’t have buttermilk, just make your own by combining almond milk and apple cider vinegar. Let it sit to curdle—it will look a little funny, but that’s exactly what you want.
3. Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, flaxseed, baking powder, baking soda, cinnamon, salt, crystallized ginger, and orange zest.
4. Add the wet ingredients
Pour in the vegan buttermilk, melted butter, and vanilla. Mix gently until just combined. Try not to overmix, which will make your bread too dense.
5. Fold in the cranberries
Next, gently fold in your gorgeous fresh or frozen cranberries. Then pour the batter into your prepared pan and top with a few extra berries for a festive look.
6. Bake
Bake for 50–60 minutes in your preheated oven. Use a skewer or sharp knife to check doneness—when it comes out clean, the loaf is ready! It’s best to cool the loaf slightly before removing it from the pan.
7. Add optional glaze
If you choose to add the orange glaze, you can do this step as the loaf is cooling. Whisk the orange juice with powdered sugar until smooth and glossy, then drizzle over the cooled loaf.
FAQ
They’re similar, but confectioner’s sugar contains an anti-caking agent. Either one works for this glaze.
Yes. If you don’t have crystallized ginger substitute 1 Tbsp of ground ginger or 2 Tbsp freshly grated ginger.
Yes, you can swap regular butter if you’re not vegan. However, I would avoid margarine due to its higher water content, which may affect the loaf’s texture.
Vegan Cranberry Bread with Orange and Ginger
Equipment
- 1 standard loaf pan usually ~9×5 inches
- 1 zester, grater, or microplane
Ingredients
Cranberry Bread Ingredients
- 2 cups all-purpose flour
- ¾ cup brown sugar lightly packed
- ¼ cup ground flaxseeds I like Barlean's Fortiflax
- 2 tsp baking powder
- ½ tsp baking soda
- 2 Tbsp crystallized ginger finely chopped
- ½ Tbsp cinnamon ground
- ½ tsp salt
- 1 Tbsp orange zest
- 1 cup almond milk unsweetened
- 1 Tbsp apple cider vinegar
- ½ cup vegan butter melted
- 1 tsp vanilla extract
- ½ cup fresh or frozen cranberries +extra for topping the bread
Orange Glaze (Optional)
- juice from 1 navel orange ~1-1½ oz
- 1½ cups Swerve confectioner's sugar may substitute regular confectioner's sugar
Instructions
- Preheat oven to 375°.
- In a small bowl, combine the almond mix and apple cider vinegar. Set aside to allow to curdle while you finish the next step.
- Mix first 9 ingredients (dry ingredients, spices, and orange zest) together in a large bowl.
- In the same large bowl, add the almond & vinegar mixture, melted vegan butter, and vanilla extract. Mix until just combined.
- Fold in cranberries. May use fresh or frozen, they both turn out great!
- Grease a standard sized loaf pan. You may also line with some parchment paper to prevent sticking. Then pour your batter into the loaf pan, adding a few extra cranberries on top.
- Bake for about an hour, checking around the 50-minute mark by inserting a sharp knife or skewer. If it comes out clean with no batter, it's done!
- Let cool slightly then remove from pan and add optional orange glaze (if making).
- For the glaze: whisk orange juice with powdered sugar until smooth and drizzle over the loaf.
Notes
- I used frozen cranberries for this recipe (but you can also use fresh ones). I did NOT coat them in flour before folding into the batter like some recipes suggest- the loaf still turned out perfectly.Â
- If you’re not a fan of ginger, you can leave it out. I felt it gave an extra holiday sparkle to the loaf that isn’t always expected.Â
- If you don’t have crystallized ginger, you can substitute 1 tsp of powdered ginger or 2 tsp of fresh ginger. You won’t get any little bits of ginger but your bread will still have a hint of warm ginger flavor.Â
Did you try this vegan cranberry bread recipe? Let me know by leaving a comment! I’d love to hear what you though of it. 😊
Related Article: Getting Omega-3’s With Barlean’s (Product Reviews and Recipes)
Want More Vegan Recipes?
- One-Pot Spicy Vegan Brunswick Stew
- Pumpkin Pie Smoothie [Vegan]
- Unexpectedly Good Dilly Bean Stew with Cabbage
- Vegan Egg Salad
Feel free to pin this recipe to save and share with others!
Kiran Campbell, RDN is a registered dietitian and entrepreneur with over 16 years of experience in nutrition and health. She holds a Bachelor’s degree in both dietetics and psychology, and is an active member of the Academy of Nutrition and Dietetics and the Cardiovascular Health and Well-being Dietetic Practice Group. Kiran is dedicated to delivering up-to-date, science-backed information on heart health and nutrition. Her mission is to support individuals living with heart disease and empower others to prevent it through informed, heart-smart choices. Learn more about Kiran by visiting her About Page.