Description
This Cranberry Orange Bread is a moist, flavorful vegan loaf that combines tart cranberries with bright orange zest and juice. Perfect for breakfast or a snack, it features a tender crumb delivered by flax eggs and is finished with a sweet orange glaze for extra citrusy goodness.
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
- Prepare pan and flax eggs: 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 an overhang for easy removal. In a small bowl, combine ground flaxseed and water. Let it sit for 3-4 minutes until thickened to form flax eggs.
- 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 fully combined.
- Add dry ingredients: To the wet mixture, add the all-purpose flour, baking powder, and salt. Stir gently until just combined, being careful not to overmix to avoid a dense or rubbery texture.
- Incorporate cranberries: If using frozen cranberries, toss them with a tablespoon of flour to prevent bleeding of color. Gently fold the cranberries into the batter ensuring they are evenly distributed.
- Bake the bread: Pour the batter into the prepared loaf pan. Place the pan on the center oven rack and bake for 65 minutes or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer it carefully to a wire rack to cool completely.
- Prepare the glaze: In a small to medium bowl, combine powdered sugar, fresh orange juice, optional orange zest, and vanilla extract. Stir well until smooth. Use a whisk if needed to break up clumps.
- Glaze and serve: Once the bread is completely cool, spread or drizzle the orange glaze evenly over the top. Slice, serve, and enjoy!
Notes
- You may substitute the soy milk with other plant-based milks like cashew, almond, coconut, oat, or hemp milk.
- The canola oil can be replaced with other neutral vegetable oils such as avocado oil, melted coconut oil, or melted vegan butter. Applesauce might work as an oil substitute but is untested.
- For a gluten-free version, a gluten-free baking mix may be used; however, almond or coconut flour substitutes are not recommended.
- Store leftovers covered at room temperature or in the refrigerator for 3-4 days. The bread also freezes well for longer storage.
Nutrition
- Serving Size: 1 slice (approx. 1/10th loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
