Cranberry Orange Loaf Recipe

Cranberry Orange Mini Loaf | Plantsy Vegan Recipes

This November cranberry-orange mini loaf recipe brings tart cranberries into a simple quick bread with fresh orange zest, vanilla, and a soft, tender texture. Baked as two small loaves, it is easy to slice, pretty enough for a holiday table, and just as useful with coffee, tea, or a simple weekend breakfast.

Yield 2 small loaves, about 8 to 10 slices total | Time About 1 hour 10 minutes, plus cooling time

Ingredients

For the Loaves

• 2 cups (240 g) all-purpose flour

• 2 tsp. baking powder

• ½ tsp. baking soda

• ½ tsp. sea salt

• ¾ cup (180 ml) unsweetened plain plant milk

• ½ cup (120 ml) maple syrup

• ⅓ cup (80 ml) avocado oil

• ¼ cup (60 ml) fresh orange juice

• 1 tbsp. (6 g) orange zest

• 1 tbsp. (15 ml) apple cider vinegar

• 2 tsp. vanilla extract

• 1½ cups (150 g) fresh or frozen cranberries, divided

For Serving

• Extra orange zest

• Extra cranberries

• Hot tea or coffee

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease two small loaf pans, about 5¾ x 3 inches, and line them with parchment paper if desired.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt.

3. In a separate bowl, whisk together the plant milk, maple syrup, avocado oil, orange juice, orange zest, apple cider vinegar, and vanilla.

4. Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be thick but spoonable.

5. Fold in 1¼ cups (125 g) cranberries, reserving the remaining ¼ cup (25 g) for the tops.

6. Divide the batter evenly between the prepared pans and smooth the tops. Scatter the reserved cranberries over the surface, pressing them in lightly so they bake into the top of each loaf.

7. Bake for 38 to 45 minutes, or until the loaves are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. Let the loaves cool in the pans for 15 minutes, then carefully transfer them to a wire rack. Cool before slicing.

9. Serve with extra orange zest, extra cranberries, hot tea, or coffee.

Make It Yours

For November, keep the cranberry-orange base and adjust the loaves with what you have.

• Use chopped apples, pears, or dried cherries in place of some of the cranberries.

• Add chopped walnuts or pecans for more texture, or stir in a little cinnamon or cardamom for a warmer flavor.

• For a slightly sweeter finish without adding a glaze, brush the warm tops with a small spoonful of maple syrup mixed with a little orange juice.

• Or, dust with powdered sugar.

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Optional Vanilla Glaze

Ingredients

• ½ cup (60 g) powdered sugar

• 1 to 2 tbsp. (15 to 30 ml) unsweetened plain plant milk

• ¼ tsp. vanilla extract

• Pinch of sea salt

Directions

1. Whisk together the powdered sugar, 1 tablespoon (15 ml) plant milk, vanilla, and sea salt. Add more plant milk, 1 teaspoon at a time, until the glaze is thick but pourable.

2. Drizzle the glaze over the cooled loaf.

Make It Yours

For a brighter finish, add a little extra orange zest to the glaze.