Cranberry Orange Bread with Pecans is a delicious vegan quick bread made with wholesome ingredients like coconut sugar, applesauce and whole wheat white flour. Make a loaf or muffins or both!

It’s cranberry and orange season!

I’m sending y’all a delicious, warming sweet bread to kick start your frozen mornings. So many flavors are dancing around in this bread; if you like cranberries, you’re in for a treat!

I adapted my cranberry orange bread with pecans recipe from one of my go-to baking books, The Grand Central Baking Book. I’m learning more about vegan baking so I decided to try Grand Central’s recipe with some ingredient substitutions. We love the results!

I also bumped up the amount of orange zest, used 1/2 white whole wheat flour versus all, all purpose flour and instead of all white sugar, I used about 1/2 coconut sugar. Y’all know I’m a streusel fan, so I added a nutmeg pecan streusel. Optional, certainly, but it lends a very nice, yet subtle crunch to the top. I toasted a slice this morning, adding to the crunch factor… is your mouth watering yet? My neighbor was over directly, picking up a 1/2 loaf to enjoy!

Quick breads are just that. Quick. I used a stand mixer to get mine going, but this bread can be made in a bowl with a strong arm and sturdy whisk. Consider making a loaf for a gracious host or hostess gift or for a fabulous offering at the office potluck. Good for snacking in the morning or afternoon.

I’ve included instructions for both muffins and a loaf(s) to suit your baking needs. Muffins are great for a quick grab snack, and a loaf makes a nice gift or festive presentation, especially when sliced.