Orange Cranberry Loaf is wonderful with fresh berries when cranberries are in season, but you can make it with frozen cranberries as well. I had initially planned on making these into muffins, but in a last minute decision, I opted for the loaf pan and I am so happy with how it turned out. My preschooler tried a slice and came running back to the kitchen to tell me it was “so so good!” I really enjoyed the tartness of the cranberries paired with the sweetness in the bread. It really pairs well with tea and coffee. If you have a sweet tooth or plan on serving this as a dessert dish, you could also serve it with a simple glaze by mixing together 1 Cup powdered sugar, 3 Tbsp water, and 1 tsp orange extract.
The Home Baked Vegan’s Recipe for Orange Cranberry Loaf is:
Vegan (as always, this means that the recipe contains no animal products)
Here is the recipe for The Home Baked Vegan’s Orange Cranberry Loaf:
1/4 Cup Brown Sugar
1/4 Cup Maple Syrup
1/4 Cup Apple Sauce
3/4 Cup Soy Milk
1 tsp Orange Extract
1 1/2 Cup All Purpose Flour
1 1/2 tsp Baking Powder
2 tsp Orange Zest
1 – 1 1/2 Cups Fresh Cranberries
In a medium bowl, sift together the flour and baking powder. Set aside.
In a large bowl, mix together brown sugar, maple syrup, apple sauce, soy milk, and orange extract.
Stir in the flour/baking powder, until no dry lumps remain.
Stir in the orange zest and cranberries.
Pour the batter into a non stick or parchment lined loaf pan.
Bake at 350′ for 45 – 55 minutes, or until the top is golden brown and a toothpick/skewer inserted into the middle of the loaf comes out clean.
Let cool completely, and enjoy!