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Recipe: Vegan Sunrise Cranberry Bread

Vegan Sunrise Cranberry Bread

Fall is the perfect time for baking. As the days get shorter and colder, there’s no better time to gather in a cozy kitchen and share a warm loaf of fresh baked bread with the people you love. Baking can also be a wonderful self-care ritual. It can soothe the stress we sometimes feel as the end of the year approaches.

If you’re looking for more healthy, vegan options to add to your baking rotation, try this recipe! We call it Sunrise Cranberry Bread. The original recipe comes from the amazing Simple Veganista blog and calls for orange juice, which we substituted for our Sunrise cold pressed juice. 

Little West Sunrise Juice

Using Little West Sunrise adds a new depth of fall flavor, with the earthy sweetness of carrots, ginger, and turmeric along with bright, zesty orange. These ingredients also add extra vitamins, minerals, and antioxidants. Like all Little West juices, Sunrise is 100% pure fruits and vegetables with zero added sugars or artificial sweeteners.

Sunrise Cranberry Bread is a simple recipe that’s great for beginning bakers. There’s no yeast required and it only takes a few minutes to prep. Thanks to the juice and applesauce in the recipe, this bread is so moist and delicious that you’d never know it’s plant-based. 

Dry Ingredients

  • 2 Cups Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • Pinch of Salt
  • 1 Cup Fresh or Frozen Cranberries
  • 3/4 tsp Cinnamon or Ginger (Optional)
  • 1-2 Tbsp Orange Zest (Optional)

Wet Ingredients

  • 2/3 Cup Maple Syrup
  • 1 Cup Little West Sunrise Juice
  • 1/2 Cup Unsweetened Apple Sauce
  • 1-2 tsp Vanilla (Optional) 

Recipe Directions

To begin with this delicious cranberry bread recipe, start by preheating your oven to 350 degrees Fahrenheit. We recommend using a convection bake setting.

If you’re using frozen cranberries, allow them to defrost during this time. You may also slice the cranberries in half if they’re too big.

In a large mixing bowl, add all the dry ingredients except the cranberries. Stir well, until everything is combined. Next, add your wet ingredients. Mix everything together until the flour is incorporated into the dough. Finally, mix in the cranberries. 

Once the dough is ready and the cranberries are mixed in as well, pour it into a greased 9” x 5” loaf pan. Place the pan on the center rack in the oven, and bake for 50 - 55 minutes. If you’re not sure whether the bread is thoroughly baked, you can poke a toothpick in the middle; if the toothpick has dough on it, the bread needs more baking.

Once the bread is ready, let it cool for a few minutes before serving. This allows the bread to dense into its form and be easier to slice into pieces; the bread may be a bit crumbly if you slice it before completely cooled. (Top tip: the bread will be even better the next day, when it has had time to moisten up and enhance the flavors.)

Nutritional Facts per Serving

One loaf of this delicious vegan sunrise cranberry bread, makes around 10 servings. Per one serving you get the following nutrition.

  • Calories 149
  • Total Fat 0.7g 
  • Saturated Fat 0.1g
  • Cholesterol 0mg
  • Sodium 369.1mg
  • Total Carbohydrate 34.5g 
  • Dietary Fiber 2.8g
  • Sugars 3.4g
  • Protein 3.4g

Variations & Storage

Want to make this Vegan Sunrise Cranberry Bread gluten free? This is easy: just use gluten free flours, such as almond flour, coconut flour or a combination of them. Using these flours also adds more flavor and nutrition, which is why they are great to use even if you’re not on a gluten-free diet!

If you want another extra kick of nutrition, add some seeds and nuts to bring protein, healthy fats, fiber and vitamins. Seeds like flax seeds, hemp seeds and sunflower seeds would go perfectly with this cranberry bread recipe. And when it comes to nuts, we think that walnuts, pecans and hazelnuts would be a dreamy match.

This Vegan Sunrise Cranberry Bread stays good to eat at room temperature for around 3-4 days. Just make sure to put it in a container or cover it to retain the moisture. Store in the refrigerator for up to a week, and in the freezer for up to two months. If you want to freeze half and enjoy the rest, you can also bake this recipe into muffins; they are just as delicious and more portable.

Happy Baking!

We hope you enjoy this easy recipe. Our Sunrise Cranberry Bread is a perfect treat to pair with coffee, tea, or juice. Enjoy plain or serve warmed with a small dab of your favorite plant-based butter. Have it for breakfast, as a snack or as a dessert. This loaf also makes a great gift and a healthier option for Thanksgiving potlucks.

Make sure you’re following Little West on Instagram, Facebook, and Twitter for more recipes. If you bake this bread, we’d also love to see it! Share a photo on social media and tag us #LittleWest. Cheers to fall! 🍂

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