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Cranberry Orange Bread with Pecans

Warm, and toasty with flavors reminiscent of the holidays, this Vegan Cranberry Orange Bread with Pecans makes a heartwarming hostess gift or a delicious morning or afternoon snack. This recipe yields two loaves or one loaf and nine muffins or 18 muffins.
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 2 loaves or 18 muffins
Author Vanilla And Bean


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.
  • Prepare loaf pan by spraying or rubbing coconut oil in pan. If using muffin cups, line a muffin pan with cups. Or use mini panettone cups and line a pan with parchment or silpat to set the muffin cups on.
  • 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.

For Assembly:

  • 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.

To Bake:

  • 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.