I can’t remember where or when I came across the original recipe, but I’ve been making this cranberry orange bread for Thanksgiving and Christmas every year since high school. This was the first and easiest fruit bread I veganized after I started working with flax gel; the large amount of baking powder plus the acid in the orange juice gives it nice body, and the gel keeps everything nice and firm for slicing and toasting. If Christmas morning has a taste, it has to be this bread (at least for me).
2 C. flour (gluten-free options here)
½ C. sugar
1 ½ T. baking powder
½ t. salt
⅔ C. orange juice
2 flax gel eggs, 10 T. (recipe here)
3 T. dairy-free butter, melted
½ C. walnuts, chopped (optional)
1 ¼ C. fresh cranberries
2 T. orange rind, grated or micro-planed
Prep time: 15-20 min
Cook time: 45-60 min
Yield: 1 loaf
-Preheat the oven to 350.
-Sift flour, sugar, baking powder and salt into a bowl and combine.
-Create a well in the dry ingredients and pour in juice, eggs and butter. Mix well.
-Fold in the cranberries, orange rind and walnuts (optional).
-Pour into a loaf pan and bake for 45-60 min or until the top is crisp and golden, and a toothpick inserted comes out clean.
-Remove from the oven and let cool for 10 min in the pan before taking out to cool on a wire rack.
-Once cool, wrap in foil and refrigerate for 1-2 days before serving; this is optional but does lead to better flavor.