Vegan Cranberry Loaf Recipe

Ingredients:

  • 2 cups cane sugar
  • 3 flaxseed eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit for 5 minutes)
  • ¾ cup vegan butter, softened
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 (8 oz) bag fresh cranberries

Crumble Topping:

  • ¼ cup brown sugar
  • ¼ cup all-purpose flour
  • ⅓ cup vegan butter

Instructions:

  1. Preheat your oven to 350 degrees F (175 degrees C) and thoroughly grease two loaf pans, one large loaf pan, or a 9-inch cake pan.
  2. In a large mixing bowl, combine cane sugar and flaxseed eggs. Beat for about 5 minutes until the mixture has nearly doubled in volume.
  3. Mix in softened vegan butter, vanilla extract, and almond extract until smooth.
  4. Gently fold in all-purpose flour, baking powder, and salt until just combined. Then fold in the fresh cranberries.
  5. Transfer the batter to the prepared loaf pans.
  6. In a small bowl, combine all crumble topping ingredients until sandy in texture. Sprinkle the crumble over the loaves.
  7. Bake for 45-50 minutes for two loaves or 60-70 minutes for one large loaf, or until an inserted toothpick comes out clean.
  8. Allow the loaves to cool before slicing.
  9. Enjoy your delicious vegan cranberry loaf!

Additional Tips:

  • Fresh cranberries add a burst of tartness and color to this delightful loaf. If fresh cranberries are not available, you can use frozen cranberries, but make sure to thaw and drain them before using.
  • For an extra flavor boost, you can add a teaspoon of orange zest to the batter. The citrusy aroma pairs wonderfully with the tartness of the cranberries.
  • Make sure your vegan butter is softened to room temperature before mixing to ensure smooth incorporation into the batter.
  • When mixing the crumble topping, you want the texture to be sandy and crumbly. Use your fingers to rub the vegan butter into the dry ingredients until you achieve this consistency.
  • Allow the loaf to cool completely before slicing to prevent it from crumbling. It can be tempting to dive in right away, but patience will be rewarded with perfectly sliced pieces.
  • This vegan cranberry loaf is perfect for breakfast, brunch, or as a sweet treat with a cup of tea or coffee. It also makes a lovely homemade gift for friends and family during the holiday season. Enjoy every moist and flavorful bite!

Vegan Cranberry Loaf Recipe 😋😋

Ingredients:

  • 2 cups cane sugar
  • 3 flaxseed eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit for 5 minutes)
  • ¾ cup vegan butter, softened
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 (8 oz) bag fresh cranberries

Crumble Topping:

  • ¼ cup brown sugar
  • ¼ cup all-purpose flour
  • ⅓ cup vegan butter

Instructions:

  1. Preheat your oven to 350 degrees F (175 degrees C) and grease thoroughly two loaf pans, or one large loaf pan, or a 9-inch cake pan.
  2. In a large mixing bowl, combine cane sugar and flaxseed eggs. Beat for about 5 minutes until the mixture has nearly doubled in volume.
  3. Mix in softened vegan butter, vanilla extract, and almond extract until smooth.
  4. Gently fold in all-purpose flour, baking powder, and salt until just combined. Then fold in the fresh cranberries.
  5. Transfer the batter to the prepared loaf pans.
  6. In a small bowl, combine all crumble topping ingredients until sandy in texture. Sprinkle the crumble over the loaves.
  7. Bake for 45-50 minutes for two loaves or 60-70 minutes for one large loaf, or until an inserted toothpick comes out clean.
  8. Allow the loaves to cool before slicing.

Enjoy your delicious vegan cranberry loaf!