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 pecans. 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 pies and even soups, 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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More vegan breakfast/coffee breads:
Vegan Rhubarb Bread
Orange Almond Breakfast Loaf
Applesauce Sandwich Bread
Vegan Zucchini Cake with Orange Marmalade Glaze
Wholegrain Banana Chia Cake with Crumb Topping
More cranberry recipes:
Vegan Cranberry Tart
Curried Cranberry Soup
Pumpkin Biryani Topped With Candied Cranberries
Cranberry Coulis
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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 pecans. You can also bake this into muffins. A vegan, soy-free recipe, can be nut-free.
- 2 cups unbleached all purpose flour (or use a mix of half whole wheat and half all purpose flour)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp flaxmeal
- 1 cup turbinado sugar
- 12 oz cranberries
- 1/2 cup walnuts, lightly toasted and chopped (optional, if you want to make the loaf nut-free)
- 4 tbsp vegan butter or vegetable oil
- 1/4 cup applesauce
- 3/4 cup nondairy milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/4 cup unbleached all purpose flour
- 2 tbsp vegan butter, at room temperature
- 1 tsp vanilla extract
- 2 tbsp turbinado sugar
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.
- 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.
Omigod, this looks SO SO amazing Vaishali, and just perfect for the season. Trying it out this weekend, and hopefully for Thanksgiving breakfast!
Hope you try! 🙂
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!
Emmy, so nice to hear! Nice idea to sub with blueberries. 🙂 Thanks for your feedback!
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!
Alejandra, that’s lovely to hear!
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).
Great idea to bake into muffins! Thanks for your feedback, Deb!
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!
Awesome!
Could I just throw all these ingredients in a bread machine?