Eggless Cranberry Orange Bread Recipe Highlights
Quick Bread is one of my favorite things to bake, and this Eggless Cranberry Orange Bread is not just wholly delicious but beautiful. It is super moist and tender, with the perfect amount of sweetness and just a hint of tartness. Coated in an irresistible orange glaze, this easy, quick bread recipe is easy to make with pantry staples that you’ll already have on hand. I recommend making two cranberry-orange loaves because trust me, they will disappear quickly. Let’s get baking!
You’ll need:
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.
Confectioner’s sugar: Regular confectioner’s sugar, also known as powdered sugar.Fresh orange juice: For more orange flavor!Heavy Cream: For extra richness! You can also use milk.
Step 2 – Mix Dry Ingredients
In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
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 5 – Mix In Dry And Wet Ingredients
Turn the mixer to low and add the flour mixture in three batches, alternating with the milk-orange mixture, beginning and ending with the flour mixture.
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.
Step 9 – Make The Glaze
This orange glaze is out-of-this-world delicious! To make it, you just need to whisk all the icing ingredients together and then drizzle it over the cooled bread.
Step 7 – Pour Batter Into The Pan
The orange cake batter is thick, so use a spatula to spread it into the pan, if necessary.
Step 8 – Bake
Bake for 40 – 45 minutes, or until a toothpick comes out clean when poked in the center.
Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process. Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature. Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter. Bake the bread as soon as the batter is ready. If the loaf is browning too much, you can tent the loaf pan with foil during the last 10 -15 minutes of baking. The tenting tip helps prevent the top from browning too much while baking the bread throughout. Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe, at least. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean.
GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it. My favorite dairy-free butter brands for baking are:
Miyoko’s Creamery Organic Vegan Butter.Earth Balance Vegan Buttery Sticks
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.
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Recipe Card 📖
This recipe was originally published on December 2021. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
