Bright orange zest and juice bring a fresh citrus punch to this quick bread, while a simple flaxseed gel does the binding work usually left to eggs, giving the crumb a soft, tender structure. Juicy cranberries, tossed in a touch of flour before folding in, stay suspended throughout the loaf instead of sinking, so every slice gets pops of tart color. A scattering of turbinado sugar on top bakes into a delicate, crackly crust that contrasts beautifully with the moist interior. The batter comes together in two bowls with just a few folds, making this an easy weekend bake that still feels a little special. It's a lovely one for a plant-based table, whether you're serving it warm with coffee or slicing it up for gifting. This loaf proves a vegan quick bread can be every bit as rich and satisfying as the classic version.
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Learn more →10 servings
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.
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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