A vegan Cranberry Breakfast Bread is the perfect way to start a holiday with family and friends. The tender crumb has tiny bursts of tart, juicy cranberries and nutty walnuts. You can also bake this into muffins. A vegan, soy-free recipe, can be nut-free.
With the holidays approaching, you're surely wondering what to feed those hordes of hungry people who are certain to descend on your little universe. So here's a recipe you should file away to give them -- and yourself -- a bright start to those fun but stress-filled days. Or, better still, try it this weekend. My Vegan Cranberry Breakfast Bread.
This is a seriously delicious loaf, with a sweet, tender crumb and tart, juicy cranberries that pop in your mouth. The streusel topping makes an already awesome treat even more special -- and beautiful.
November is the time to bake with cranberries. Thanksgiving's almost here, so the markets are carrying them once again. Cranberry sauce is all well and good, but so far as I am concerned, there can't be enough ways to cook this pretty berry. I add it to this vegan cranberry tart and this vegan cranberry carrot soup, and this breakfast bread is my new favorite.
This is not a cloyingly sweet loaf, which makes it perfect for breakfast. You can add more sugar to the recipe if you're looking for a sweeter bread, but I love the gentle sweetness contrasted with the sour tang of the berries and the nuttiness of the pecans. If you must, eat it with some jelly. Or a pat of vegan butter works too.
You can also bake this up into muffins, if you'd rather have individual treats instead of a loaf.
After making this loaf, I fell in love with it because it's just so good-looking. Honestly, how can anyone resist that golden streusel and those little, brilliant-red cranberry dots? I'm not even going to try.
If you make this vegan Cranberry Breakfast Bread, be sure to leave a comment below, or take a picture and post it on Instagram with the tag #holycowvegan.
Enjoy!
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- Applesauce Sandwich Bread
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- Wholegrain Banana Chia Cake with Crumb Topping
- Pumpkin Biryani Topped With Candied Cranberries
Vegan Cranberry Breakfast Bread Recipe
Vegan Cranberry Breakfast Bread
Ingredients
- 2 cups unbleached all purpose flour (or use a mix of half whole wheat and half all purpose flour)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon flaxmeal
- 1 cup turbinado sugar
- 12 oz fresh cranberries
- ½ cup walnuts (lightly toasted and chopped. These are optional, if you want to make the loaf nut-free)
- 4 tablespoon vegan butter (or vegetable oil)
- ¼ cup applesauce
- ¾ cup nondairy milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
For the streusel:
- ¼ cup unbleached all purpose flour
- 2 tablespoon vegan butter (at room temperature)
- 1 teaspoon pure vanilla extract
- 2 tablespoon turbinado sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Oil and flour a a 9 X 5 loaf pan.
- Mix the streusel ingredients until the mixture resembles large breadcrumbs. Set aside.
- Mix the apple cider vinegar and almond milk and set aside for a couple of minutes to curdle.
- In a bowl, mix the flour with the baking powder, baking soda, flaxmeal, salt and sugar.
- In a larger bowl, whisk together the applesauce, nondairy milk, butter and vanilla extract.
- Add the dry ingredients to the wet in two batches, mixing thoroughly with a spatula after each addition.
- Fold in the cranberries and walnuts, if using.
- Scrape the batter into the loaf pan and smooth the top with the spatula. Sprinkle the streusel on evenly.
- Place in the preheated oven and bake 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool thoroughly on a rack before unmolding. Slice and serve.
Recipe notes
- To bake into muffins, bake in a 12-cup muffin pan for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Nutrition
Kathy Moyer
Two questions about the Cranberry Breakfast bread. #1 I froze multiple packages of cranberries last winter. Will the frozen cranberries work for this bread? #2 Can I then make that bread ahead of time and put it in the freezer. Will it hold up?
This bread is always a hit when it is available. 🙂
Thanks!
Vaishali
Hi Kathy, frozen cranberries should work fine so long as there's not any frost clinging to them, because that would upset the water content in the bread. And yes, you can definitely make this bread ahead of time and freeze. If freezing slices make sure you flash freeze them first. Whole loaf can be frozen as is. 🙂
Sarah
Hello! Can I substitute a different egg substitute for the flax meal? I’m thinking that’s what that is for.
Mayana
I was wondering the same thing.
Vaishali
You can use two teaspoons of cornstarch.
Linda
Can you sub dried cranberries?
Vaishali
Yes but you might need a bit more moisture in the recipe— add a couple more tablespoons of the nondairy milk.
Hannah M.
I made these with locally grown ground cherries instead of cranberries and it was the BEST. It was pretty perfect. Thanks for the recipe!
Vaishali
Awesome, great idea to use cherries. So happy you loved it. 🙂
Aimee B.
I made the muffin version. They are sooooo good! I love that it's a recipe that doesn't use lemons or oranges. I don't always have those fruits on hand. I made them with half the amount of cranberries because that's all I had. Honestly, since I left the cranberries whole, it was plenty. I also made them without the nuts or streusel topping, but they are perfect as is. I also feel like I could have gotten maybe 14 muffins out of the batter. Definite keeper, thank you. 🙂
Netty
This bread was the STAR of the Christmas care packages of goodies I mailed to my family and friends this year due to Covid. Not only does it bake up as beautifully as you've pictured, but the bread is moist, delicious and a perfect blend of not-too-sweet and tart. The only modifications I made were to add a pinch more salt and a dribble of orange oil (in addition to the vanilla extract) for another layer of flavor. Will absolutely be making this for years to come. Thank you and Happy New Year, Vaishali!!
Vaishali
Sounds so delicious with the orange oil. What a great idea! So happy you enjoyed the bread, Netty, and a very happy new year to you!
Netty
I baked a loaf last night and it nearly KILLED me to have to wait till the morning to taste it...but I held out. It was well worth the wait! This bread is moist, sweet, and tart, with a slight crunch from the streusel. Well-balanced deliciousness! Bravo, Vaishali! Wife tested, husband approved! These are definitely making it into our Christmas baked good care packages this year. Thank you!
Vaishali
So lovely to hear, Netty. Thanks for letting me know. 🙂
Carole
I made the cranberry loaf last night and it turned out excellent! My husband and I love it. Can't wait to try more of your recipes!
Vaishali
Hi Carole, so happy to hear!
Liza
Love this cranberry breakfast bread with vegan cream cheese and a cup of coffee! The combination of cranberry tang and sweet streusel pair up perfectly!
Anthony
VEGAN CRANBERRY BREAKFAST BREAD
No applesauce. Wondering about substituting with sour cream. Is the applesauce meant to be a leavening agent?
Anthony
I applesauce. How about sour cream? Is the applesauces here meant to be a leavening agent?
Beatrice
I love this recipe! I made them from November to February (the coldest months) and enjoyed both ways, loaf bread and muffin.
Vaishali
So awesome to hear that!
Lisa Landsverk
Lovely--I doubled the recipe and mad both a loaf and a dozed muffins. Everybody loved them. Thanks!
Eileen Krigstein
You mentioned pecans in your description of the cranberry loaf but the recipe calls for walnuts. Which one do you mean for us to use?
Vaishali
Hi Eileen, either is fine!
C Todd
Our families new favorite.
Buddy
Could I just throw all these ingredients in a bread machine?
Cindy Thompson
I made this recipe with the addition of blueberries - AMAZING! I used about the same amount of blueberries as cranberries. I doubled the recipe and it was perfect!
Vaishali
Awesome!
Deb
Happy Thanksgiving and Thank You for making me a rock star in the baking world today!! I made these into muffins this morning and my husband said these are the best muffins he ever had. I must agree they are amazing (we ate 5 muffins in about 3 minutes).
Vaishali
Great idea to bake into muffins! Thanks for your feedback, Deb!
Alejandra
Sooooo delicious! Used coconut oil instead of vegan butter to make soy free and it made a great streusel. We made it the night before 'for breakfast' the next day and ended up eating like half of it right out of the oven jajaja!
Vaishali
Alejandra, that's lovely to hear!
Emmy
Our new favorite cake!
Dear Vaishali,
I have already made this cake twice those last 10 days because the whole family just L.O.V.E.S. it! Fresh cranberries are a rarity in Germany, hence I used bluberries the first time and apples the second. I do not get such a nice firm crumb as yours yet (also probably because I cut down the sugar quite substancially) but I am still working on finding the right trick!
Thank you so much for all the lovely recipes you share with us!
Vaishali
Emmy, so nice to hear! Nice idea to sub with blueberries. 🙂 Thanks for your feedback!
Jan
Omigod, this looks SO SO amazing Vaishali, and just perfect for the season. Trying it out this weekend, and hopefully for Thanksgiving breakfast!
Vaishali
Hope you try! 🙂