Vegan Classic Cranberry Orange Bread

Total time1 hr 40 min

Prep time15 min

Cook time1 hr 5 min

Bright orange zest and juice run through this loaf from the batter all the way to the glaze, giving it that unmistakable citrus punch in every bite. Juicy cranberries burst throughout as it bakes, studding the crumb with little pops of tart color, and a handful of chopped walnuts adds a nice bit of crunch if you want it. The batter comes together in two bowls and just a few folds of the spatula, then bakes up into a deep-golden, cracked-top loaf that's tender all the way through. Once it's cooled slightly, a simple orange glaze gets whisked up and poured over the top, soaking in just enough to leave a shiny, sweet-tart finish. It's the kind of quick bread that fills the kitchen with citrus and warmth while it bakes, and it's a great pick to keep in your vegan baking rotation. Slice it thick, and it's just as good with morning coffee as it is for dessert.

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Ingredients

10 servings

For the bread

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
1 tbsp orange zest (from about 1 large orange)
¾ cup fresh orange juice (from about 2 medium oranges)
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
¼ cup unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ cups fresh or frozen cranberries, halved
½ cup walnuts, roughly chopped (optional)

For the glaze

¾ cup powdered sugar, sifted
2–3 tbsp fresh orange juice

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the granulated sugar and orange zest and whisk again until the zest is evenly distributed throughout the dry mixture.

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