Bright orange zest and juice weave through this quick bread, giving it that unmistakable citrus lift in every slice, while juicy halved cranberries folded in at the last minute add pops of tart color throughout the crumb. A simple flaxseed gel keeps things binding beautifully without any eggs, and a neutral oil ensures the loaf stays moist and tender well past the first day. The batter comes together in two bowls with minimal fuss, and that turbinado sugar sprinkled on top bakes into a delicate, crackly crust. Sliced thick and slightly warm, it's the kind of loaf that makes your kitchen smell like citrus and holidays at once. This one's a genuinely great pick for a dairy free kitchen, no complicated technique required ā just classic quick-bread method from start to finish.
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Learn more ā10 servings
Preheat the oven to 350Ā°F (175Ā°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.
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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