Description
This Cranberry Orange Bread is a moist, flavorful vegan quick bread perfect for breakfast or a snack. Made with fresh or frozen cranberries and infused with vibrant orange zest and juice, it features a light crumb and a delicious orange glaze on top. The recipe uses flax eggs and soy milk to keep it vegan-friendly without compromising texture or taste.
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 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). Optionally, 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. These act as your 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 well combined.
- Add Dry Ingredients: Add the flour, baking powder, and salt to the wet ingredients. Stir gently until just combined, being careful not to overmix to avoid dense or rubbery bread.
- Prepare Cranberries: If using frozen cranberries, toss them with a tablespoon of flour to prevent the bread from turning overly red or 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 for 10 minutes in the pan, then carefully transfer to a wire rack to cool completely.
- Prepare the Glaze: In a small to medium bowl, combine the powdered sugar, orange juice, zest, and vanilla extract. Stir with a spoon or whisk until smooth and free of clumps.
- Glaze and Serve: Once the bread is completely cool, spread or drizzle the orange glaze over the top. Slice, serve, and enjoy!
Notes
- You may substitute soy milk with other plant-based milks such as cashew, almond, coconut, oat, or hemp milk.
- Canola oil can be replaced with other vegetable oils like avocado oil, melted coconut oil, or melted vegan butter. Applesauce may work as an oil substitute but has not been tested.
- For gluten-free option, a gluten-free flour blend can likely be used, but almond or coconut flour will not work for this recipe.
- Store leftovers covered at room temperature or in the refrigerator for 3-4 days. Freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
