Best Cranberry Orange Bread (vegan)
This vegan cranberry orange bread is soft, fluffy, moist, tender, and so flavorful! The bursts of cranberries throughout with the orange glaze is amazing! It is perfect for the holidays too!
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Ingredients
- 2 cups all-purpose flour
- 2/3 cup almond flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 2/3 cup pure organic cane sugar
- 1/4 cup pure maple syrup
- 2 Tbsp orange zest
- 1/4 cup fresh orange juice
- 1/3 cup avocado oil
- 1/2 cup almond milk + 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 1/3 cup fresh cranberries, halved
orange glaze
- 1 cup powdered sugar
- 1 Tbsp orange juice
Instructions
- Preheat oven to 350 degrees F. Grease or line a loaf pan with parchment paper.
- In a liquid measuring cup or small bowl, mix the almond milk and apple cider vinegar. Set aside.
- In a large bowl, make the flax egg by mixing the ground flaxseed and water together. Set aside for 5 minutes to thicken.
- In a medium bowl, add the flour, almond flour, baking powder, baking soda, and salt. Whisk until well combined.
- In the bowl with flax egg, add the sugar, maple syrup, orange zest, orange juice, oil, milk/vinegar mixture, and vanilla extract. Whisk until well combined.
- Add the dry to the wet. Stir with a spatula until just combined. Careful not to overmix. Fold in the cranberries.
- Place batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted in the middle comes out clean. Mine took 65 minutes. At the 45 minute point, place a piece of foil on top of the pan to prevent it from over browning.
- Let it cool in the pan for 15 minutes, then carefully remove and place on a wire rack to cool completely. Once cooled, make the glaze and stir the powdered sugar and orange juice together until smooth. Add more juice if you want it thinner. Drizzle on top of loaf. Slice and enjoy! Store in an airtight container on the counter for 3 days.
Servings: 8