Cranberry Orange Bread with Pecans is a delicious vegan quick bread made with wholesome ingredients like coconut sugar, applesauce and whole wheat white flour. Make a loaf or muffins or both!
It’s cranberry and orange season! I’m sending y’all a delicious, warming sweet bread to kick start your frozen mornings. So many flavors are dancing around in this bread; if you like cranberries, you’re in for a treat!
I adapted my cranberry orange bread with pecans recipe from one of my go-to baking books, The Grand Central Baking Book. I’m learning more about vegan baking so I decided to try Grand Central’s recipe with some ingredient substitutions. We love the results!
I also bumped up the amount of orange zest, used 1/2 white whole wheat flour versus all, all purpose flour and instead of all white sugar, I used about 1/2 coconut sugar. Y’all know I’m a streusel fan, so I added a nutmeg pecan streusel. Optional, certainly, but it lends a very nice, yet subtle crunch to the top. I toasted a slice this morning, adding to the crunch factor… is your mouth watering yet? My neighbor was over directly, picking up a 1/2 loaf to enjoy!
Quick breads are just that. Quick. I used a stand mixer to get mine going, but this bread can be made in a bowl with a strong arm and sturdy whisk. Consider making a loaf for a gracious host or hostess gift or for a fabulous offering at the office potluck. Good for snacking in the morning or afternoon.
I’ve included instructions for both muffins and a loaf(s) to suit your baking needs. Muffins are great for a quick grab snack, and a loaf makes a nice gift or festive presentation, especially when sliced.
Cranberry Orange Bread with Pecans
For the Bread/Muffins:
- Coconut Oil Pan spray
- 1 3/4 C White Whole Wheat Flour, aka Ivory Wheat Flour 294 g
- 1 3/4 C All Purpose Flour 298 g
- 2 Tbs Organic Corn Starch
- 1 tsp Pink Sea Salt
- 3/4 tsp Baking Powder
- 1/4 tsp Ground Nutmeg
- 1 1/4 C Almond Milk + 1 Tbs Apple Cider Vinegar 262 mL
- 1/2 tsp Vanilla Extract
- 2 Oranges, zest of both, juice of one (about 1/4 C or 60mL)
- 1 C Granulated Sugar 228 g
- 1 1/4 C Coconut Sugar - see note* 188 g
- 3/4 C Coconut Oil warmed to liquid state (146 g)
- 3/4 C Apple Sauce unsweetened (192 g)
- 1 3/4 C Fresh Cranberries 164 g
- 1/2 C Pecans 68 g
For the Streusel (optional):
- 1/3 C White Whole Wheat Flour, aka Ivory Wheat Flour 51 g
- 1/4 C Pecans 28 g
- 2 1/2 Tbs Granulated Sugar
- 1/8 tsp Pink Sea Salt
- 1/2 tsp Ground Nutmeg
- 2 Tbs Coconut Oil warmed to liquid state
For the Loaf(s) and/or Muffins:
Preheat oven to 350F.
While the oven is preheating, toast the pecans for the bread and streusel for about 15-18 minutes. They should be fragrant and toasty (watch them carefully as they go from toasty to burnt quick!). Set aside to cool, then rough chop 1/2 C for the bread and finely chop 1/4 C for the streusel.
Sift together the whole wheat and all purpose flour, corn starch, sea salt, baking powder and nutmeg. Set aside.
In a spouted measuring cup combine the almond milk and apple cider vinegar. Whisk. To the milk mixture, add the orange zest, juice and vanilla extract. Whisk again and set aside.
In a stand mixer fitted with the paddle attachment, beat the granulated and coconut sugar and oil (make sure the oil is warmed a bit warmer than room temperature) until throughly combined; it will look sandy, about two minutes. Add the apple sauce and beat the mixture until the ingredients are combined and emulsified, about two minutes. (At this point the coconut oil may separate or clump if it is not quite warm enough. If this happens, the mixture can be warmed slightly until the oil in in a liquid state again. Beat until emulsified.)
Add 1/2 the sifted ingredients to the sugar/oil mixture and pulse just until combined. Add 1/2 the milk mixture and pulse just until combined. Add the remaining flour mixture, pulse in, then add the rest of the milk mixture. Pulse until ingredients are combined.
Fold in the rough chopped pecans and all the cranberries.
For the Streusel (optional):
Fine chop the cooled pecans.
Mix the flour, pecans, sugar, salt and nutmeg in a small bowl.
Add the warmed coconut oil by teaspoon full to the flour mixture, mix well. Clumping is ok.
Divide the bread mixture evenly between loaf pans, a little over 1/2 full each. Use the back of a butter knife and run a slit down the center of the bread. This will help it rise evenly. If making muffins, fill the muffin cups to a little over 1/2 full each as well (about 106 g).
If adding streusel, spoon the streusel evenly over the bread and/or muffins.
For muffins, bake for 30-35 minutes turning once after 20 minutes.
For a loaf, bake for 65-70 minutes turning once after 30 minutes.
Test for donness by inserting a toothpick in the center of the muffins/loaf. It should come out clean when done.
*If coconut sugar is unavailable, granulated sugar can be used instead.