Vegan Cranberry Orange Bread
Servings: 10 servings
Calories: 249kcal
Ingredients
- ½ cup pecans, halved
- ⅔ cup soy milk
- 2 teaspoons apple cider vinegar or lemon juice
- Zest of one orange
- ⅓ cup orange juice
- 1 tablespoon flaxseed meal
- ½ cup vegan butter, melted let cool slightly
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour organic, unbleached, 9.5 oz or 270 g, or mix half with whole wheat pastry flour or whole wheat flour
- 1 cup organic cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon pink Himalayan salt if using unsalted vegan butter, increase to 1 teaspoon
- 1 ½ cups fresh cranberries (6 oz), halved or frozen, do not thaw
Orange glaze (optional)
- 1 cup confectioner's sugar
- 4 tablespoons orange juice or plant-based milk if needed to thin it
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 375℉. Grease a standard loaf pan (9 x 5 inches), or line the pan with parchment paper with paper extending over the sides for easy removal (optional). Toast the pecans in the oven for 8 minutes in a rimmed baking sheet. Let cool slightly, and coarsely chop them.
- In a liquid measuring cup, combine soy milk and apple cider vinegar. Let sit for 5-10 minutes while you measure the rest of the ingredients.
- After zesting the orange and juicing the orange, place half of the juice in a small bowl and add flaxseed meal. Stir and let sit for a few minutes.
- In a small bowl, whisk together the orange zest, orange juice, soy milk with apple cider vinegar, flaxseed mixture, melted vegan butter, and vanilla extract.
- In a large bowl, whisk the all-purpose flour, organic cane sugar, baking powder, baking soda, and pink salt.
- Stir the liquid ingredients into the dry ingredients with a spatula, gently stirring in the halved cranberries and pecans. Stir just until moistened.
- Pour the batter into the prepared loaf pan and spread into the corners with a spatula. Bake for 20 minutes, then reduce heat to 350℉ for 40 more minutes, until golden on top and a wooden toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack, carefully remove parchment paper if using, and continue to cool for 1 hour. Slice when completely cooled for best results.
Orange glaze (optional)
- In a medium bowl, add the powdered sugar and orange juice. Stir with a spoon or whisk until smooth. Add more orange juice or powdered sugar as needed to get the proper consistency.
- Once the bread has cooled completely, drizzle the orange glaze on top of the cranberry orange bread. Serve and enjoy!
Notes
- Optional orange glaze is not included in the calorie count.
- Store at room temperature for up to 3 days in an airtight container.
- Freeze unglazed cranberry orange bread for up to 1 month.
- Don't overbake or underbake this vegan cranberry orange pecan bread. It should be golden brown on top, and start pulling away at the sides when done. Check the middle with a wooden toothpick; it should come out clean. If runny batter clings to it, bake for another five minutes and check again.
- To make muffins, bake at 375F for 10 minutes, then reduce the heat to 350F and bake for another 15 minutes until they pass the toothpick test.
- Don't overmix the batter since this can affect the final texture of this loaf. It should be dense and moist.
- Cool the cranberry orange bread completely before slicing it to ensure the best texture.
- Don't skip the fresh orange zest since it gives this vegan cranberry nut bread a vibrant citrus flavor.
