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Cranberry Orange Bread

Soft, moist, and bursting with sweet cranberries – this classic cranberry orange bread will instantly brighten your morning!

cranberry orange bread recipe

Perfect For Thanksgiving Breakfast!

Judging by how much traffic my Crustless Pumpkin Pie recipe has suddenly been getting, I think it’s safe to say people are in full-on Thanksgiving mode.

(Of course, the department stores skipped Thanksgiving altogether. But that’s a different story…)

This delicately sweet cranberry orange bread is such a delicious Fall-inspired recipe to have on hand, and it’s perfect for serving guests visiting during the holidays.

The bread is also great for a light Thanksgiving morning breakfast that won’t weigh you down, so you’ll still have plenty of room for the main event later in the day.

Also Try This Chocolate Banana Bread

vegan cranberry bread

This is somehow the first cranberry recipe I’ve ever posted on the blog!

I’m not sure why I always forget about cranberries in the Fall, but they are just as worthy of attention as the ubiquitous pumpkin.

There are a full TWO CUPS of fresh cranberries packed into this bread, which is almost double what’s called for in most cranberry orange bread recipes.

Unsweetened cranberries have a tartness that perfectly compliments the sweet orange in this bread, and including orange juice enabled me to lower the oil considerably while adding extra flavor and moisture at the same time.

Trending Right Now: Applesauce Muffins – Reader Favorite Recipe

cranberry orange bread

cranberry bread recipe

While fresh cranberries aren’t always easy to find, you can usually buy them frozen—which works just as well in this recipe—at most grocery stores.

For the healthiest option, be sure to look for frozen cranberries without any sugar listed in the ingredients.

The BEST cranberry orange bread recipe, packed with 2 full cups of fresh cranberries and HALF the sugar!

Healthy Cranberry Orange Bread

Leftovers can easily be sliced and frozen for a morning where you need a quick breakfast that encompasses the best flavors of the holiday season.

The cranberry bread is oh-so-soft and moist, and the recipe held its own in a blind taste test against a traditional cranberry orange bread with twice the amount of fat and sugar!

I sent it to my mom over the weekend so she could make it as well.

Five out of six friends chose this version as their favorite, without having any idea it was healthier and vegan!

The Best Secretly Healthy Cranberry Orange Bread Recipe

Adapted from my Healthy Banana Bread

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Cranberry Orange Bread

This classic cranberry orange bread will instantly brighten your breakfast table!
4.9/5 (20)
Total Time 50 minutes
Yield 10 - 12 slices


  • 2 cups spelt, oat, or all-purpose flour
  • 3/4 cup sugar, unrefined if desired
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 2 cups cranberries, chopped (fresh or frozen-thawed)
  • 1 cup orange juice
  • 3 1/2 tbsp oil (see note for fat-free sub)
  • 2 tsp pure vanilla extract
  • 1 tbsp orange zest


  • *The orange zest is important here for best flavor. The cranberries can be subbed with raspberries if needed. I can't vouch for the taste if subbing applesauce for oil or using a flour not listed here, but multiple readers have said they liked the results of subbing applesauce for the oil, so feel free to experiment. Oat flour will yield a denser bread, which is still delicious in its own right.
    Preheat oven to 350 F. Grease a 9x5 loaf pan, and line the bottom with parchment. In a large bowl, stir first five ingredients. Stir in all remaining to form a batter. Pour into the loaf pan. Bake on the oven center rack 50-55 minutes, or until bread has risen and a toothpick comes out mostly clean. Let cool completely. If you can wait, the taste and texture are so much better the next day! Leftovers can be sliced and frozen if desired. My favorite way to eat this bread is glazed with coconut butter. The glaze in the photos is 1/4 cup powdered sugar mixed with 1 tsp orange juice, which is also delicious.
    View Nutrition Facts

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Homemade English Muffins

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Recipe in the Hello Breakfast ebook

4.9/5 (20)

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Published on November 6, 2017

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    • Jason Sanford says

      It lasts like most traditional homemade quick bread recipes, so should be fine to ship I would think… but I haven’t tried it.

  1. lillian says

    I bought one bag at the $.99 store and then found your recipe. After making it and tasting how delicious it was, I wished I had bought more bags. It costs $2.99 at the major supermarket!! I cut out a 1/4 of the additional sugar, and with the glaze, it is sweet enough. It’s a winner of a recipe!

  2. Betty says

    I made the cranberry orange bread several times during the holidays, and my friends (and husband) raved about it!! As I always do with fruit breads, I made mine in mini-loaf pans, so that I could use them as gifts. I bought and froze cranberries in order to have some to use later in the year, when I can’t find cranberries in the stores. I certainly don’t want to wait until next Thanksgiving to make this bread again. It’s a winner!!

  3. DawnM says

    Made this as my brother bought fresh cranberries but didn’t like them. It’s DELICIOUS!! I don’t use the second quantity of sugar (firs5 loaf was too sweet), and as I only had 1.5cups cranberries I added half a cup of mixed seeds. This is going to be a regular in our house, thank you.

  4. Courtney Clark says

    I just made these and am speechless. They are the best muffins I’ve ever made vegan or not! I used apple sauce instead of oil, and added about 3 tbs of flax for protein. To even the flax out, I added 2tbs of cashew milk and 1/2 tbs extra of apple sauce. I made muffins and they came out heavenly. Thank you so much, this definitely won’t be the last time I make these!

  5. Juliet_CA says

    This recipe looks awesome! Can you simply add some chopped walnuts if desired? Also, can I get by w less sugar, cut by half the amount for a more tart flavor? I’m searching for a low-fat, plant based cran-orange loaf.
    Putting my frozen January cranberries to use for Easter. Thanks!

  6. Juliet_CA says

    Hi. I’m back to report: the loaf was very good & moist; I think it would have been great, if I didn’t add walnuts. I especially loved the burst of orange, but seems like the nuts undercut that flavor somewhat. (Nix the nuts!) I subbed equal parts applesauce for butter, which was a success. Also, I used white whole wheat flour and may experiment w other varieties. I did not cut back on the sugar. Overall, the loaf is loaded w cranberries & orange flavor; and yes, it’s best the next day & beyond.
    You have many wonderful, healthy recipes here — can’t wait to try some more. Thanks?

  7. Vi Singhal says

    This is amazing! I did make it the 1st time with dried cranberries and it was great! This time I made it with fresh cranberries and it was very good but not as sweet. I also used coconut palm sugar. My husband likes the one with the dried cranberries as it is sweeter so I will most likely stick with those. Thx for a great recipe!

  8. Arielle B says

    It worked so well – we didn’t have baking soda so we put extra baking power (googled how much backing powder in place of soda) also used turbino sugar (it was bigger pieces) and got lazy during zesting but hopefully got it near 1 tbsp… Tastes awesome!

  9. melina santos says

    I know nothing about baking so this might be a dumb question, can this be made into cupcakes?? I made this last year for thanksgiving and loved it! I wanted to make these into cupcakes for my graduation at the end of this week so that they’re more convenient to eat.

    • Jason Sanford says

      We haven’t tried it so honestly can’t say! I don’t see why not, but baking time might differ. Be sure to report back if you try!
      Jason (media relations)

  10. Christina says

    I made these . Chopped the cranberries in the food processor and made them in a muffin tin. They were so tart I had to throw them out. The muffin part was ok

  11. Alli says

    Just made these as muffins. Took 40 min at 350 degrees. We loved them (toddler, preK, adults). I actually found them more on the tart side, even after adding all the sugar, which is perfect for us. Admittedly, I was really generous with the cranberries and zest:) Had with butter on top. Will try glaze next time. My toddler can’t eat eggs, so I really appreciate good egg free baking recipes!

  12. Jill says

    Wow, this exceeded all expectations. I didn’t have parchment paper so just greased and floured the pan and it came out of the pan just fine even still warm from the oven. Next time I might use half Splenda, half sugar. It was delicious without any glaze. Thank you for this delicious vegan recipe!!!

  13. Stella says

    This loaf tastes divine – I defy non-vegans to notice that it has no egg or dairy! The cranberries did make the cakey parts somewhat wet, but I used 1 cup oat flour and 1 cup all-purpose… maybe straight AP would handle the moisture better. I’ll definitely make this one again!

  14. Ly says

    I used frozen raspberries, and the bread turned out so delicious! I love the recipe, and have made the bread three times so far!

    • CCK Media Team says

      We haven’t tried it here, but normally that works in baked goods! Be sure to report back if you try it!

  15. Nina says

    Hi and greetings from the UK. I have made quite a few of your cakes/breads over time, all of which are absolutely delicious. All the ones I have baked to date have stated that you turn the oven off at the end and leave it for 10 minutes in the oven. In this recipe it doesn’t state to do that. Is the cooking instruction correct or has it been missed off the instructions? Thanks.

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