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!
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.
Yum yum! I would so like to have a taste of that fantastic bake! =)
I am making this right now, but with some wheat bran thrown in as well. Yummy!
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.
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My daughter’s favorite cranberry bread recipe!