I was inspired to make this Almond Cranberry Loaf with Orange Almond Frosting, when I looked in my fridge and saw some leftover frosting and a bag of cranberries. I thought of my Lemon Loaf, and how it would be fantastic with some buttercream style frosting on top, so I adjusted the recipe to change up the flavours a bit, creating this delicious Almond Cranberry Sweet Loaf. 

1/2 Cup Vegetable Oil

3/4 Cup Sugar

1 tsp Vanilla Extract

1 tsp Almond Extract

1 Banana

1 Cup Dairy-free Milk (I used Cashew Milk)

1/2 tsp Orange Zest

2 Cups All Purpose Flour

2 tsp Baking Powder

2 Cups Fresh or Frozen Cranberries

1/2 Cup Vegan Butter

2 Cups Icing Sugar

2 tsp Cashew Milk

1 tsp Almond Extract

1/2 tsp Orange Zest

Preheat the oven to 350’F

In a large mixing bowl, puree the banana with an immersion blender (or blend the banana in a blender and transfer it to the mixing bowl). 

Mix together the pureed banana, vegetable oil, sugar, vanilla extract, almond extract, lemon zest, and cashew milk.

In a separate bowl, sift together the flour and baking powder. 

Add the dry ingredients into the wet ingredients and mix together until no more dry lumps remain.

Stir the cranberries into the batter.

Pour the batter into a lined or non-stick loaf pan. 

Bake for 55 – 65 minutes, or until light golden brown and a skewer inserted into the middle of the loaf comes out clean. 

Let the loaf cool.

While the Cranberry Loaf is cooling, prepare the frosting:

In a medium mixing bowl, use an electric mixer to beat together the butter, icing sugar, cashew milk, almond extract and orange zest. Continue beating until the ingredients come together to create a smooth, buttercream style frosting.

When the Loaf is cool, remove it from the pan, and frost with the Orange Almond Frosting. 

Enjoy!