Cranberry Orange Bread
A moist loaf filled with sweet orange flavor and tart cranberries, topped with a delightful orange glaze.
Equipment
- Loaf Pan
- Mixing Bowls
Ingredients
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 3/4 cup granulated sugar
- 1/2 cup soy milk or other plant-based milk
- 2 tablespoons fresh squeezed orange juice
- 1/2 cup canola oil or other neutral 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
- 1 cup powdered sugar
- 2 tablespoons fresh squeezed orange juice for glaze
- Zest of 1/2 orange optional
- 1/2 teaspoon pure vanilla extract for glaze
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a small bowl, combine ground flaxseed and water for the flax 'eggs' and let it thicken for a few minutes.
- In a large mixing bowl, whisk together sugar, soy milk, orange zest, orange juice, oil, flax 'eggs,' and vanilla extract until smooth.
- Incorporate flour, baking powder, and salt into the wet mixture, stirring gently until just mixed.
- If using frozen cranberries, toss them with a tablespoon of flour, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, mix powdered sugar, orange juice, zest, and vanilla until smooth. Adjust consistency as needed.
- Once the bread is cool, drizzle or spread the glaze over the top. Let it set before slicing.
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Notes
Store wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze for up to 2 months.