🌱 Vegan Cranberry Orange Mini Loaves 🍊
These Vegan Cranberry Orange Mini Loaves are bright, tender, and packed with juicy cranberries. Fresh orange zest and juice keep the crumb fragrant, while the little loaves bake up golden around the edges. No eggs. No dairy. Just a cozy bake that feels right at home next to a cup of coffee.
I love making these in a mini loaf pan because they look special and freeze so well. Every slice has that sweet-tart cranberry pop.
Jump to Recipe ↓ 🌱
Why You’ll Love These Mini Loaves
- 🌱 Plant-based, no eggs, no dairy
- 🍊 Bright orange flavor
- 🍒 Tart cranberries in every slice
- 🍞 Soft, moist crumb
- 🎁 Perfect for gifting
- 🧊 Easy to freeze
The Secret to Moist Vegan Mini Loaves
Orange juice plus plant milk keeps the batter tender without eggs. Don’t overmix once the flour goes in. Fresh cranberries give you those pretty bursts of color; if you use frozen, add them straight from the freezer so they don’t bleed too much. Pull the loaves when a toothpick has a few moist crumbs — overbaking dries them out.
Frequently Asked Questions ❓
Can I use dried cranberries? 🍒
Yes. Soak them in warm orange juice for 10 minutes first so they stay plump.
Can I bake this as one large loaf? 🍞
Yes. Use an 8×4-inch loaf pan and bake 45–55 minutes, until a toothpick comes out clean.
How long do they keep? 🧊
Room temperature for 2 days, refrigerator for 5 days, or freeze for up to 2 months.
🌱 Vegan Cranberry Orange Mini Loaves
Ingredients 🛒
- 1½ cups (190 g) all-purpose flour
- ¾ cup (150 g) sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120 ml) plant milk
- ⅓ cup (80 ml) fresh orange juice
- ⅓ cup (80 ml) oil
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1¼ cups fresh or frozen cranberries
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Grease a 4-well mini loaf pan.
- Whisk the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the plant milk, orange juice, oil, orange zest, vanilla, and vinegar.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cranberries.
- Divide the batter among the mini loaf wells.
- Bake for 28–32 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then move to a rack.
Nutrition
| Nutrient | Per mini loaf (1/4) |
|---|---|
| Calories | 390 |
| Protein | 5g |
| Net carbohydrates | 56g |
| Total carbohydrates | 58g |
| Fiber | 2g |
| Total fat | 16g |
| Sodium | 280mg |
Estimates based on four mini loaves with cranberries and orange. Exact numbers may vary by pan size and cranberry amount.
Notes & Tips 💡
- Toss the cranberries with 1 teaspoon flour so they don’t all sink.
- A simple orange glaze (powdered sugar + orange juice) is excellent on top.
- This also works in a muffin tin — bake 18–22 minutes.
- Don’t skip the zest. That’s where most of the orange flavor lives.
These Vegan Cranberry Orange Mini Loaves are bright, cozy, and made for sharing. Plant-based comfort that tastes like the holidays. 🍊🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
