Cranberry Orange Soda Bread

Published on Monday 27th April 2020 by DJ Kirkby

I made a vegan version of the recipe my aunt uses for her delicious soda bread and I am pleased to say my version tastes just like hers. It smelled so delicious that we couldn’t wait for it to cool, so I sliced it for eating while it was still hot.


  • 500g strong flour, +flour to add during kneading
  • 48g granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoons salt
  • 1tsp allspice
  • 110g vegan margarine (I used Vitalite because it tastes more ‘buttery’ than other versions but I did have to put it in the freezer for 15 mins to firm up before cutting it into the flour)
  • 414ml plant buttermilk (make with 50 ml lemon juice or vinegar, top up with plant milk, mix and set aside to curdle)
  • 1 large flax egg (1 tablespoon milled flaxseed with 3 tablespoons warm water, mix and set aside)
  • 1 tablespoon freshly grated orange zest (from 1 medium to large orange)
  • 100g dried cranberries or any dried fruit you wish to use


  1. Preheat oven to 170 degrees Celsius. Line a cookie sheet with a silicone mat or a piece of parchment paper, or coat with non-stick spray.
  2. In a large bowl, mix together the dry ingredients.
  3. Add the margarine and with a pastry blender, knife (or your fingers,) cut in or squeeze and mix the margarine in with the flour mixture until the mixture is about the size of peas.
  4. In a medium bowl, whisk together the buttermilk, egg, and orange zest.
  5. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon just until the dough starts to come together. Add the dried cranberries and stir just until incorporated. The dough will be wet and sticky.
  6. Spread some of the remaining flour onto a flat surface and turn the dough out onto it. Sprinkle a bit more flour over the bread and begin kneading, adding more flour as you go, until the bread is no longer sticky and you’re able to knead it easily.
  7. Form dough into a round loaf and place on the baking sheet. With a sharp knife, cut a “❤️” into the top.
  8. Bake for 45 – 60 minutes, or until it is golden brown and sounds a little hollow when you knock on it.
  9. Let cool for at least 20 minutes, then slice, add margarine and/or jam, and serve. If there is any left, store in an airtight container (other than your belly). This bread will keep at room temperature for up to 3 days.

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