Description
This vegan cranberry orange loaf is the perfect balance of sweet and tangy, making it a delicious treat for any time of the day. Whether you’re enjoying it as a dessert, a breakfast option, or a quick snack, this loaf is perfect for sharing!
Ingredients
Scale
- For the Loaf:
- 2 ½ cups (300g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ tsp (3g) salt
- 2 tsp (8g) baking powder
- ½ tsp (2g) baking soda
- ½ cup (120ml) neutral oil
- ¾ cup (180ml) oat milk
- 1 ½ cups (150g) fresh cranberries
- Zest of 2 oranges
- ½ cup (120ml) orange juice
- For the Icing:
- ¾ cup (90g) powdered sugar
- 1–2 tbsp (15–30ml) orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9” x 5” loaf pan and line it with parchment paper, leaving an overhang for easy removal.
- Toss the cranberries them with 1 tbsp (7g) of the flour to prevent them from sinking in the batter. Set aside.
- In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda. Stir until evenly distributed.
- Make a well in the center of the dry mixture. Add the oat milk, oil, and orange zest. Stir until partially combined.
- Pour in the orange juice and stir quickly until the batter is smooth. The acid from the juice will begin reacting with the baking soda, so it’s important to work swiftly.
- Gently fold in the floured cranberries, reserving a few for the top.
- Pour the batter into the prepared loaf pan and smooth the top. Decorate with the reserved cranberries. Bake for 45–55 minutes, or until the edges are golden, the center is set, and a skewer inserted into the middle comes out clean.
- Let the loaf cool in the pan for 20 minutes before transferring it to a wire rack. Once mostly cool, mix powdered sugar with enough orange juice to create a thick but pourable glaze. Drizzle over the loaf and allow it to set.