How to make:
Vegan Cranberry Orange Bread
Fresh cranberries and hand-squeezed orange juice come together to make this Vegan Cranberry Orange Bread. It’s a tart, sweet vegan holiday dessert!
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hour
Author:
Yield:
1 loaf 1x
Rating:
Ingredients
- 2 tablespoons flax meal + 5 tablespoons water
- 2 cups white whole wheat or spelt flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup fresh-squeezed orange juice (about 3 large oranges)
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 2 tablespoons applesauce
- 2 tablespoons almond milk, or other non-dairy milk
- 1 tablespoon orange zest, grated
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cup chopped cranberries
- 1/2 cup walnuts (optional)
Instructions
- Preheat oven to 400°F. Lightly grease a loaf pan.
- Make a flax egg. In a medium bowl, add flax meal and water. Let sit in the refrigerator for 10 minutes.
- Mix dry ingredients. In a large bowl, place flour, baking powder, cinnamon, baking soda, and salt. Stir until combined.
- Combine wet ingredients. When the flax eggs are done, add juice, sugar, oil, applesauce, milk, zest, and vanilla. Whisk to combine.
- Pour the wet ingredients into the large bowl of dry ingredients. Mix until just combined. Do not overmix. Fold in cranberries and walnuts (if using). Pour batter into loaf pan.
- Bake for 30 minutes at 400°F. Remove pan; reduce heat to 350°F. Cover pan with foil; bake for 15-20 minutes, until a toothpick inserted in the center of the loaf comes out clean.
- Remove from the oven; let it cool in the pan for 10-15 minutes before removing.
- Serve warm with cranberry sauce or maple syrup, if desired.
Notes
Storage:
Store in an airtight container in the refrigerator for up to 5 days.