Description
This vegan Cranberry Orange Bread offers a delightful combination of tart cranberries and bright orange flavors, all wrapped up in a moist, fluffy loaf. Perfectly spiced and topped with a sweet orange glaze, this bread is an ideal breakfast treat or snack for any occasion.
Ingredients
Scale
Bread
- 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 your oven to 350 degrees Fahrenheit and grease a standard loaf pan (8 1/2 x 4 1/2 inches or 9 x 5 inches). You can also line the pan with parchment paper, leaving some overhang for easy removal.
- Make Flax Eggs: In a small bowl, combine the ground flaxseed and water. Set aside for 3-4 minutes to thicken; this mixture acts as a vegan 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.
- Add Dry Ingredients: Add the flour, baking powder, and salt to the wet ingredients bowl. Stir until just combined; avoid overmixing to keep the bread light and tender.
- Fold in Cranberries: If using frozen cranberries, toss them with a tablespoon of flour to prevent the batter from turning pink. Gently fold the cranberries into the batter.
- Bake the Bread: Pour the batter into the prepared pan and place it on the center rack of the oven. Bake for 65 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze: In a small-medium bowl, stir together the powdered sugar, orange juice, optional orange zest, and vanilla extract until smooth. Use a whisk if the powdered sugar is clumpy.
- Glaze and Serve: Once the bread is completely cooled, drizzle or spread the orange glaze over the top. Slice and enjoy!
Notes
- Milk Alternatives: You can substitute soy milk with other plant-based milks such as cashew, almond, coconut, oat, or hemp milk.
- Oil Substitutions: While canola oil is recommended, you can use other vegetable oils like avocado oil, melted coconut oil, or melted vegan butter. Using applesauce instead of oil has not been tested but may work.
- Gluten Free Option: A gluten-free flour mix might work, but avoid substituting with almond or coconut flour as they will not yield the desired texture.
- Storage Tips: Keep leftovers covered at room temperature or refrigerated for 3-4 days. For longer storage, freeze the bread.
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
