Dairy Free Vegan Cranberry Orange Bread

Total time1 hr 30 min

Prep time15 min

Cook time1 hr

Bright orange zest and juice give this loaf a bakery-fresh citrus punch, while tart cranberries burst through every slice for a pop of color and flavor. Ground flaxseed whisked with water does the binding work here, keeping the crumb tender and moist without any funny business. A quick fold-together batter comes together in minutes, and a scattering of walnuts adds welcome crunch if you're into that. It bakes up into a deep-golden, springy loaf that's just as good toasted with a smear of jam as it is on its own with coffee. This one slots easily into a dairy free baking rotation, no special equipment or techniques required. Slice it thick, wrap up the leftovers, and it'll keep well on the counter for days.

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Ingredients

10 servings

For the flax eggs

For the bread

2 cups all-purpose flour
¾ cup organic cane sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp orange zest (from about 1 large orange)
½ cup fresh orange juice (from about 1 large orange)
½ cup plant-based milk
⅓ cup neutral oil (such as canola oil or avocado oil)
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries, roughly chopped
½ cup walnuts, roughly chopped (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, to make the loaf easy to lift out.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

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