Indulge in the delightful harmony of tangy cranberries and zesty orange flavors with our Vegan Cranberry Orange Bread, topped with a luscious citrus glaze. This exquisite recipe brings together simple, plant-based ingredients to create a moist and flavorful loaf that’s perfect for any occasion.
Ingredients:
For the Loaf:
- 1 1/2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain dairy-free yogurt (such as almond or coconut)
- 1 cup sugar
- 3 tablespoons ground flaxseeds + 9 tablespoons water (as an egg substitute)
- 2 teaspoons grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 1/2 cups cranberries, fresh or frozen, thawed and rinsed
For the Orange Syrup:
- 1/3 cup freshly squeezed orange juice
- 1/3 cup sugar
For the Orange Glaze:
- 1 cup confectioners’ sugar, sifted
- 2 to 3 tablespoons fresh orange juice
Instructions:
- Preparation: Preheat the oven to 350 degrees F. Grease the bottom and sides of one 9 x 5-inch loaf pan and dust with flour, tapping out any excess.
- Dry Ingredients: In a medium bowl, sift together 1 1/2 cups of flour, baking powder, and salt. Set aside.
- Wet Ingredients: In a large bowl, whisk together dairy-free yogurt, sugar, flaxseed mixture (as an egg substitute), orange zest, vanilla extract, and vegetable oil until well combined.
- Combining Ingredients: Slowly whisk the dry ingredients into the wet ingredients until a smooth batter forms.
- Prepare Cranberries: In a separate bowl, toss cranberries with the remaining tablespoon of flour to coat them lightly. Gently fold the flour-coated cranberries into the batter.
- Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack placed on top of a baking sheet.
- Orange Syrup: While the loaf is cooling, prepare the orange syrup by heating orange juice and sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved, then continue to cook for an additional 3 minutes. Remove from heat and set aside.
- Infusing with Syrup: Use a toothpick to poke holes in the top and sides of the warm loaf. Brush the loaf with the prepared orange syrup, allowing it to soak in. Repeat this process until the entire loaf is infused with the syrup.
- Glazing: To make the orange glaze, whisk together confectioners’ sugar and fresh orange juice until smooth and pourable. Adjust the consistency by adding more orange juice if needed. Drizzle the glaze over the cooled loaf, allowing it to drip down the sides.
- Setting Glaze: Let the orange glaze harden for approximately 15 minutes before slicing and serving the bread.
Additional Tips:
- For an extra burst of flavor, add a teaspoon of orange extract to the batter.
- Substitute fresh cranberries with dried cranberries or other dried fruits for variation.
- Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- This recipe can be easily doubled to make two loaves, perfect for sharing or gifting.
Elevate your baking experience with our Vegan Cranberry Orange Bread, a deliciously moist and citrus-infused treat that’s sure to impress. Whether enjoyed as a breakfast delight or a delightful dessert, this bread is a true celebration of vibrant flavors and wholesome ingredients.
Vegan Cranberry Orange Bread with Simple Glaze
Ingredients:
For the Loaf:
- 1 1/2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain dairy-free yogurt
- 1 cup sugar
- 3 flaxseed eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit for 5 minutes)
- 2 teaspoons grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil or melted coconut oil
- 1 1/2 cups cranberries, fresh or frozen, thawed and rinsed
For the Orange Syrup:
- 1/3 cup freshly squeezed orange juice
- 1/3 cup sugar
For the Orange Glaze:
- 1 cup confectioners’ sugar, sifted
- 2 to 3 tablespoons fresh orange juice
Instructions:
- Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan; dust with flour, tapping out excess.
- In a medium bowl, sift together flour, baking powder, and salt; set aside.
- In a large bowl, whisk together dairy-free yogurt, sugar, flaxseed eggs, orange zest, vanilla, and vegetable oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the cranberries with the remaining tablespoon of flour, and fold them very gently into the batter.
- Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out with a few moist crumbs attached. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
- While the loaf is cooling, make the orange syrup in a small saucepan over medium heat. Stir together the orange juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
- Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the orange syrup. Let the syrup soak into the cake and brush again. Let the loaf cool completely.
- To make the orange glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the orange juice. The mixture should be thick but pourable. Add up to another tablespoon of orange juice if the mixture is too stiff. Pour the orange glaze over the top of the loaf and let it drip down the sides. Let the orange glaze harden, about 15 minutes, before serving.
Enjoy this delightful Vegan Cranberry Orange Bread, infused with the zesty flavors of orange and tart cranberries, complemented by a sweet and tangy glaze. Perfect for any occasion, this veganized version of a classic recipe is sure to impress!