Incredibly Moist and refreshing, this Eggless Orange Cranberry bread is a classic quick bread, or I would say loaf cake. It is full of orange and cranberry in every bite. It will instantly brighten your morning and of course your holidays too.
This easy orange bread recipe is perfect for breakfast, dessert, or a snack with tea or coffee! It’s one of my favorite quick bread recipes to prepare during holiday parties because it’s a crowd-pleaser! Try it this Thanksgiving or Christmas!
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I love baking during the fall and holidays!
It’s fun to play with warm seasonal flavors like ginger, cloves, cinnamon, and seasonal produce like apples, oranges, pears, and cranberries.
These are not only delicious but they’re packed full of vitamin C!
When I think of baking for holidays, many flavor duos come to mind, but no flavor combination is more delicious than orange + cranberry.
I love tart cranberries paired with sunshine-sweet orange.
So what could be the better option than making bread with oranges and cranberries!!
This cranberry orange bread screams holiday time for me, when you bake it, your kitchen will smell amazing from the fresh citrus.
I love this cranberry bread because it is a quick bread and I am all about easy during the holiday season!
Sure, the bread has to bake in the oven, but you can do other things while the bread is baking.
Best of all this orange bread is made with pantry staples that you’ll already have on hand, plus it comes together in minutes using just one bowl and no stand mixer.
Why Do I love this recipe?
- It is so easy to make and is packed with the zesty taste of cranberries and orange zest.
- It is eggless, moist and so easy to make.
- The cranberry-orange combo works very well.
- It can be served as Christmas brunch, for dessert, or make loaves to give to your friends and family as a gift.
- Not only is this bread festive and perfect for the holiday season, but it is delicious!
Ingredients required
- Cranberries: If possible use fresh cranberries. Sure you can use dried or frozen cranberries. Make sure to rinse, dry, and chop before using.
- Oranges: I added both orange juice for moisture, as well as orange zest to bring out the orange flavor in this bread.
- Sugar: Sugar is essential in this recipe to balance out the tartness of the cranberries and the orange. I have used granulated sugar.
- Leavening agent: Baking powder & baking soda help the bread to rise well.
- Flour: All-purpose flour is used to make this bread. It gives the bread structure.
- Salt: It balances the sweetness
- Curd/Plain yogurt: Makes the bread moist. Use room temperature.
- Oil: it brings out moisture and makes the bread soft.
Step-by-step process
Pre-prep
- The first thing you need to do is chop the cranberries in half or slices.
- Take a baking loaf pan and line it with parchment paper.
- Preheat your oven to 350 degrees F. (180 degrees C.)
Make Batter
- In a bowl, mix Yogurt, Oil, Orange juice, Orange Zest, and sugar until well combined and sugar is dissolved completely.
- Now sift the dry ingredients – flour, salt, baking soda, and baking powder – over the wet ingredients.
- Add sliced cranberries and Fold in gently. Don’t over-mix it.
- Pour the cake batter into the baking pan.
Bake the eggless orange cranberry bread
- Bake this cake/bread in preheated oven at @350 degrees F. (180 degrees C.) for about 40 to 45 minutes or until the toothpick inserted comes out clean (Check after 40 minutes).
- Note – Different loaf pans conduct heat differently. If you are using a metal baking pan, the bread might take a little less time to bake. You’ll have to keep an eye on the loaf after 35 minutes and adjust the cooking time. Plus cooking time also varies depending on the size of the pan.
- Let the cake cool down in the pan for 10 minutes.
- Then de-mold it on a wire rack. It will come out easily as we have used parchment paper. Let it cool down completely.
- Then take a sharp knife and slice it.
- Enjoy Moist, soft, and flavorful Egg-less Orange Cranberry Bread with a hot cup of coffee or tea.
Notes, pro tips, and quick FAQs
- As with all quick bread, do not over-mix the batter. It will cause the bread to become tough.
- Cool this quick bread for 10 minutes before removing it from the pan.
- Slice quick bread with a long serrated knife to get the clean slices.
- If you are serving someone who is not a fan of cranberries, just omit the cranberries to make orange bread.
- Not a fan of canola or vegetable oil? Swap it out with another neutral-tasting oil of your choice.
- If you want sweeter bread, add a glaze or icing to the top of the loaf.
- Always let the bread bake for a total amount of time. Don’t open the oven before time. Air drafts can make bread fall.
- Bake the bread right away after the batter is mixed. It needs to go in the oven quickly.
- For easy removal of bread, always line your baking pan with parchment paper. It helps the bread come out cleanly.
- This bread is delicious with a scoop of ice cream.
- Cranberries are only available from October to December. So buy extra and store them in the freezer so you can keep enjoying this cranberry bread year-round.
Sure you can.
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.
There is no need to cook the cranberries before baking in this orange cranberry bread recipe.
Cranberry bread can be left on the counter at room temperate for up to 3 days. Just cover it with plastic wrap or store it in an air-tight container.
Then store your leftover cranberry bread tightly wrapped or in a container in the fridge. It will stay good for 2 more days.
Yes, you can add any nuts of your choice. Make sure to chop them before adding them to the batter.
The most common reason for dry bread is too much flour. Make sure to spoon the flour into the measuring cup lightly instead of Scooping the flour. Then, use the back of a knife to level the top. Or use a weighing scale to measure the flour.
First, rinse the orange. Then, using a grater, grate the skin of your orange well. Try not to get any of the white pith underneath the skin because it is bitter.
Cranberry orange bread freezes well as a loaf or individual slices. Wrap the cooled loaf or single slice well in plastic wrap, then in aluminum foil. It will stay fresh for about 2 months.
To thaw frozen bread, place it in the refrigerator overnight. Reheat the bread by heating it in the microwave for 10-15 seconds or until the desired temperature is reached. This bread is best served slightly warm or at room temperature.
More Eggless Quick Bread
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Egg-less Orange Cranberry Bread
Ingredients
- 1 and ½ cup All Purpose flour/Maida/Plain flour
- 1 and ½ tsp Baking Powder
- ½ teaspoon Baking Soda
- ⅛ teaspoon salt
- ½ cup Fresh cranberries
- ½ cup granulated sugar
- ¾ cup plain yogurt/curd At room temperature)
- ½ cup Oil I used canola oil(You can use any flavor-less oil)
- ½ cup Orange juice Freshly squeezed or store-bought
- 1 teaspoon Orange Zest
Instructions
Pre-prep
- The first thing you need to do is chop the cranberries in half or slices.
- Take a 7.75″ x 3.75″ x 2.75″ loaf pan and line it with parchment paper.
- Preheat your oven to 350 degrees F. (180 degrees C.)
Make Batter
- In a bowl, mix Yogurt, Oil, Orange juice, Orange Zest, and sugar until well combined and sugar is dissolved completely.
- Now sift the dry ingredients – flour, salt, baking soda, and baking powder – over the wet ingredients.
- Add sliced cranberries and Fold in gently. Don’t over-mix it.
- Pour the cake batter into the baking pan.
Bake the eggless orange cranberry bread
- Bake this cake/bread in preheated oven at @350 degrees F. (180 degrees C.) for about 40 to 45 minutes or until the toothpick inserted comes out clean (Check after 40 minutes).
- Note – Different loaf pans conduct heat differently. If you are using a metal baking pan, the bread might take a little less time to bake. You’ll have to keep an eye on the loaf after 35 minutes and adjust the cooking time. Plus cooking time also varies depending on the size of the pan.
- Let the cake cool down in the pan for 10 minutes.
- Then de-mold it on a wire rack. It will come out easily as we have used parchment paper. Let it cool down completely.
- Then take a sharp knife and slice it.
- Enjoy Moist, soft, and flavorful Egg-less Orange Cranberry Bread with a hot cup of coffee or tea.
Video
Notes
- As with all quick bread, do not over-mix the batter. It will cause the bread to become tough.
- Cool this quick bread for 10 minutes before removing it from the pan.
- Slice quick bread with a long serrated knife to get the clean slices.
- If you are serving someone who is not a fan of cranberries, just omit the cranberries to make orange bread.
- Not a fan of canola or vegetable oil? Swap it out with another neutral-tasting oil of your choice.
- If you want sweeter bread, add a glaze or icing to the top of the loaf.
- Always let the bread bake for a total amount of time. Don’t open the oven before time. Air drafts can make bread fall.
- Bake the bread right away after the batter is mixed. It needs to go in the oven quickly.
- For easy removal of bread, always line your baking pan with parchment paper. It helps the bread come out cleanly.
- This bread is delicious with a scoop of ice cream.
- Cranberries are only available from October to December. So buy extra and store them in the freezer so you can keep enjoying this cranberry bread year-round.
- This post is updated with new pics, originally published on December 2017.
Nutrition
Warm regards,
Dhwani.
The bread looks stunning. I love cranberries and orange together. The fact that this is eggless got me hooked. I am gonna try it. Thanks for the lovely post. Check out my new website https://greedyeats.com/ if you get a chance!
Thanks Neha. Orange and Cranberries are my fav combo too. Glad you liked this recipe. I loved your website. Keep Rocking!! 🙂
Amazing, I have frozen cranberries, how can I use it?
Thanks. Just thaw and drain all the excess water before using. I hope this helps. 🙂
Happy Baking!
I have dried cranberries, can. I use that in this cake? Fresh is not possible to get?
Hi Sheetal,
Yes, you can use Dried one. Thanks for stopping by. 🙂
Made it twice already.. awesome cake , tasty , spongy and super soft .. thank you
Thanks, Garima for the feedback. So glad to know! 🙂
Hii…followed the exact recipe…but it turned out dense!🤔…. what do u think I did wrong ?!…
Hi can I use sugar or light sugar instead of powdered sugar? I don’t have it
Yes, you can use sugar. Just crush the normal sugar in a blender and use it. Hope this helps.