baked :: Vegan Cranberry-Orange Bread

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If you’re looking for a way to use up cranberries left over from Thanksgiving, I can’t recommend this quick bread highly enough. I made a loaf for company on Thanksgiving morning and it was gone in a flash. I still had enough cranberries in the fridge to make another loaf this morning.

This is my adaptation of a recipe from Veganomicon, which was most likely adapted from an old Fannie Farmer recipe. I used to make muffins quite similar to this, and this recipe could easily be made as muffins (with a much shorter baking time at a higher temp – 18-20 minutes at 400; I always dusted mine with powdered sugar once they were cool). I replaced the soy milk from the Veganomicon recipe with more orange juice, primarily because we had a guest with a nut allergy who also stays away from soy products (often made on equipment also used for nuts). I don’t eat soy either, except occasionally in tempeh form. Ordinarily I substitute almond milk for soy in all recipes, but this time I didn’t because of the nut allergy. I liked the extra orange-y flavor of using more oj instead, so I am going to make it this way from now on.

Vegan Cranberry-Orange Bread
3/4 C orange juice
1/4 C canola oil
1 C sugar
1 t vanilla extract
2 C all-purpose flour
1 1/4 t baking powder
1/2 t baking soda
1/2 t salt
1/4 t ground allspice
1 T grated orange zest
1 1/2 C fresh cranberries

Preheat the oven to 325. Lightly grease a 9×5″ loaf pan.

In a large mixing bowl, mix together the orange juice, canola oil, sugar, and vanilla.

Sift in the flour, baking powder, baking soda, salt, and allspice. Mix until smooth – batter will be quite thick.

Fold in orange zest and cranberries, and pour into prepared loaf pan. Bake for 1 hour. Let bread cool in loaf pan for about 15 minutes. Release onto cooling rack, turn right side up, let cool a bit more, then slice and eat.

(The original recipe calls for 1/2 C chopped walnuts, which I omitted because of the nut allergy. My kids also don’t care for nuts, but on today’s batch I added a few to one half of the loaf after I had poured the batter in.)

This is such an easy and delicious recipe – the only hard part is waiting for it to bake and cool!

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5 thoughts on “baked :: Vegan Cranberry-Orange Bread

  1. Great, easy recipe! Thanks for sharing 🙂 The combination of orange and cranberry sounds delicious. I’ve added orange zest to cranberry sauce in the past and really liked the flavours.

  2. This recipe is completely amazing! Moist and full of flavor. I used coconut oil though. And added copped apple. It lifted right out of my pampered chief mini loaf pan. It made 3 mini loaves.

  3. Pingback: For the Holidays :: Vegan Cranberry-Orange Muffins | earthchicknits

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