Description
This Cranberry Orange Bread is a moist, flavorful vegan loaf that combines fresh cranberries and bright orange zest with a tender crumb. Perfect for breakfast, snack, or dessert, the bread is topped with a tangy orange glaze that adds a delightful finish.
Ingredients
Scale
Bread Ingredients
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 3/4 cup granulated sugar
- 1/2 cup soy milk
- Zest of 1 orange
- 2 tablespoons fresh squeezed orange juice
- 1/2 cup canola oil
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups fresh or frozen cranberries
Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh squeezed orange juice
- Zest of 1/2 orange (optional)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F and grease a standard loaf pan (8 1/2 x 4 1/2 inches or 9 x 5 inches). Alternatively, line the pan with parchment paper, leaving some overhang on the sides for easy removal.
- Make Flax Eggs: In a small bowl, combine the ground flaxseed and water. Set aside to thicken for 3-4 minutes, creating the flax eggs that will act as an egg substitute.
- Mix Wet Ingredients: In a large bowl, whisk together the sugar, soy milk, orange zest, orange juice, canola oil, flax eggs, and vanilla extract until well combined.
- Combine Dry Ingredients: To the wet ingredients, add the all purpose flour, baking powder, and salt. Stir until just combined, careful not to over mix, to prevent a dense or rubbery texture.
- Fold in Cranberries: If using frozen cranberries, toss them with a tablespoon of flour to prevent discoloring the batter. Gently fold the cranberries into the batter evenly.
- Bake the Bread: Pour the batter into the prepared pan. Place on the center rack of the oven and bake for 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Let the bread cool for 10 minutes in the pan, then carefully transfer it to a wire rack to cool completely.
- Prepare Orange Glaze: In a small to medium bowl, mix the powdered sugar, fresh orange juice, orange zest (if using), and vanilla extract until smooth. Use a whisk if powdered sugar is clumpy.
- Glaze and Serve: Once the bread has cooled completely, spread or drizzle the orange glaze over the top. Slice and enjoy!
Notes
- You may substitute soy milk with any preferred plant-based milk such as cashew, almond, coconut, oat, or hemp milk.
- Canola oil can be replaced with other vegetable oils like avocado, melted coconut oil, or melted vegan butter. The recipe hasn’t been tested oil-free, but applesauce may be a possible substitute.
- A gluten-free flour blend can likely be used instead of all purpose flour, but avoid almond or coconut flour as they will not work properly.
- Store leftovers covered at room temperature or in the refrigerator for 3-4 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
