Soft and pillow-y loaf infused with orange zest and cranberries, topped with a vibrant cranberry orange glaze. This easy loaf is perfect for seasonal morning tea or dessert.
Course Breakfast, Dessert
Cuisine Holiday
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 1loaf
Author Two Market Girls
Equipment
Loaf Pan
Baking Spatulas
Mixing Bowls
Whisk
Ingredients
Cranberry Loaf
250g(2 cups) all-purpose flour
4g(1 tsp) baking soda
pinchsalt
160mL(3/4 cup) vegan buttermilk*
1flax egg**
120mL(1/2 cup) fresh orange juice
80mL(1/3 cup) coconut oil, melted
100g(1/2 cup) white sugar
105g(1/2 cup) brown sugar
6g(1 tbsp) orange zest
110g(1 cup) frozen cranberries
Cranberry Glaze
55g(1/2 cup) cranberries
60mL(1/4 cup) water
60mL(1/4 cup) orange juice
120g(1 cup) icing sugar
Instructions
Preheat oven to 350°F
Using a paper towel and a small dab of coconut oil, coat the inside of a loaf pan with oil. Set aside.
To make the loaf:
Combine the vegan buttermilk and set aside. Make the vegan egg in a separate bowl and set aside.
In a bowl whisk together the flour, baking soda and salt. Set aside.
In another bowl combine vegan egg and both sugars. Whisk in the vegan buttermilk, coconut oil, orange juice and zest.
Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the cranberries.
Pour the batter into the greased loaf pan and spread evenly.
Bake in oven for 45-60 minutes or until golden brown.
To make the cranberry glaze:
Combine cranberries, water and orange juice in a blender until smooth. Strain through a sieve and set the chunks aside. Add the strained liquid to icing sugar and whisk until smooth.
Once the bread has cooled, drizzle the glaze over top and serve.
Video
Notes
*soy milk with 1 tbsp of apple cider vinegar**1 tbsp ground flax + 3 tbsp water